More than half of the World’s population does not consume the recommended dose of magnesium.
Over the last century, food processing and the use of nitrogen, phosphorus and potassium in fertilisation processes increased enormously crop productivity but at the same time impacted the production and nutritional quality of harvests. As a result, the amount of Mg in plants is drastically decreasing.
Mg is one of the most abundant elements in human body as it controls a wide variety of biochemical reactions. The principal source of Mg still remains of plant origin, especially in vegetables, fruit and nuts.
In this critical review, Christian Hermans and colleagues from the University Libre de Bruxelles present an update on the homeostasis mechanisms of Mg and propose new strategies for bio-fortification of crops.
To know more about magnesium homeostasis in plants, please access the full article below. It will be free to read until March 20th.
An update on magnesium homeostasis mechanisms in plants
Christian Hermans , Simon J. Conn , Jiugeng Chen , Qiying Xiao and Nathalie Verbruggen
Metallomics, 2013, Advance Article