Researchers identify 1,044 underused plants that could combat vitamin deficiency

A new study has identified more than 1,000 edible plants that can cope with vitamin B deficiency in thousands of people.

In a new paper published today Natural plantsKew, Imperial College London’s Royal Botanical Garden scientists, and UK and US partners have unveiled the results of a study identifying 1,044 potential B vitamin sources.

Various forms of B vitamins help break down and release energy from food and help maintain a healthy nervous system. It is essential for human health, but it is generally lacking in both developed and developing countries.

Researchers have collected B vitamin content data for about 300 plant species with known nutritional profiles. Relatives have found that they exhibit similar nutritional values ​​than distant relatives, and researchers have used the evolutionary relationships of these plants to record vitamin levels in over 6,000 edible plant species worldwide. Predicted.

Their findings show that approximately 1,000 plant species have been newly identified as potential sources of five different B vitamins: B1, B2, B3, B5 and B9. They also found that 63 plants were under threat in the natural environment.

The future of food

Ph.D. Aoife Cantwell-Jones, a researcher in the Department of Life Sciences at Imperial College London and the lead author of the dissertation, said: What we have to do to save them for future generations. Our research represents an important step in that direction. “

An additional 358 potential source species may be far more endangered, as their conservation status has not been assessed. Many of these fragile and nutritious species are found in global malnourished hotspots, such as Southeast Asia and sub-Saharan Africa. These findings highlight the decisive need for further conservation actions to ensure that edible plant diversity remains a nutrient reservoir for future generations.

Dr. Samuel Pyronone, a researcher and co-author of the paper on the Ecosystem Stewardship Team in Kew, said: For human survival.

“But of the thousands of edible plants found on the planet, only a few are characterized by nutritional content, which hinders their conservation and sustainable use. This study shows the variety of plants. A basic knowledge of the relationship between sex and evolution contributes to people, including nature and its most important food. “

Source of B vitamins

Currently the most popular sources of B vitamins include meat such as liver, kidneys, chicken and seafood, dairy products, eggs, legumes and some fresh fruits. B vitamins can also be supplemented with fortified foods such as breakfast cereals and nutritional yeast.

Some examples of threat-free plants newly identified as potential B vitamin sources include many nutritious grass species, including fingergrasses native to the West African savanna and its wild relatives. Contains the Digitaria genus that is composed. They can also be a major food source for the future, given their fast-growing, highly resistant to hot and dry climates.

Some oat seeds (Avena sp) found in Europe and the United Kingdom may be important sources of thiamine (B1). Ethiopian oats (Avena abyssinica) are also traditional and underutilized foods and have high potential for food security.

Potential sources of B vitamins include some iconic baobab (Adansonia) fruits and seeds native to Madagascar. Although they may be an excellent source of folic acid (B9), they are “endangered” because they are used locally for a variety of purposes, including charcoal and wood as well as food. Mining and agriculture are also major threats, with only a handful of species left in the wild.

Secale africanum is a wild rye found only in Karoo, southwestern South Africa. Once common in the region, it has experienced overgrazing of cattle, poor land management and severe decline due to illness. Similarly, Durio kutejensis is a wild durian species on the island of Borneo, Indonesia, threatened by logging and agricultural expansion.

Make the most of new sources

To take advantage of these potential source species, Aoife states: “First, we need to ensure that they are available in the wild for long periods of time and know how to get the most out of them. Therefore, they should be prioritized for preservation.”

In addition, she said these species need to be checked for nutritional profile using chemical methods. “Then, it can be used with other crops to diversify and complement the food system through traditional breeding, domestication enhancement, or direct consumption, as long as it is not over-harvested in the wild.”