Improvement in fruit yield and tolerance to salinity of tomato plants fertigated with micronutrient amounts of iodine.

Iodine is an essential micronutrient for humans, but its role in plant physiology was debated for nearly a century. Recently its functional involvement in plant nutrition and stress-protection collected the first experimental evidence. This study wanted to examine in depth the involvement of iodine in tomato plant nutrition, also evaluating its potential on salt stress tolerance.

A Review on the Bioactivity of Cannabinoids on Zebrafish Models: Emphasis on Neurodevelopment.

For centuries, the cannabis plant has been used as a source of food, fiber, and medicine. Recently, scientific interest in cannabis has increased considerably, as its bioactive compounds have shown promising potential in the treatment of numerous musculoskeletal and neurological diseases in humans. However, the mechanisms that underlie its possible effects on neurodevelopment and nervous-system functioning remain poorly understood and need to be further investigated.

In Vivo Evaluation of Full Extract on Zebrafish Larvae Development, Locomotion Behavior and Gene Expression.

Historically, humans have been using for both recreational and medical purposes. Nowadays, cannabis-based products have gained scientific interest due to their beneficial effects on several syndromes and illnesses. The biological activity of cannabinoids is essentially due to the interaction with the endocannabinoid system, and zebrafish () is a very well-known and powerful in vivo model for studying such specific interactions.

Early signalling processes in roots play a crucial role in the differential salt tolerance in contrasting Chenopodium quinoa accessions.

Significant variation in epidermal bladder cell (EBC) density and salt tolerance (ST) exists amongst quinoa accessions, suggesting that salt sequestration in EBCs is not the only mechanism conferring ST in this halophyte. In order to reveal other traits that may operate in tandem with salt sequestration in EBCs and whether these additional tolerance mechanisms acted mainly at the root or shoot level, two quinoa (Chenopodium quinoa) accessions with contrasting ST and EBC densities (Q30, low ST with high EBC density versus Q68, with high ST and low EBC density) were studied. The results indicate that responses in roots, rather than in shoots, contributed to the greater ST in the accession with low EBC density.

Early responses to salt stress in quinoa genotypes with opposite behavior.

Soil salinity is among the major abiotic stresses that plants must cope with, mainly in arid and semiarid regions. The tolerance to high salinity is an important agronomic trait to sustain food production. Quinoa is a halophytic annual pseudo-cereal species with high nutritional value that can secrete salt out of young leaves in external non-glandular cells called epidermal bladder cells (EBC).

Evidences for a Nutritional Role of Iodine in Plants.

Little is known about the role of iodine in plant physiology. We evaluated the impact of low concentrations of iodine on the phenotype, transcriptome and proteome of . Our experiments showed that removal of iodine from the nutrition solution compromises plant growth, and restoring it in micromolar concentrations is beneficial for biomass accumulation and leads to early flowering.

Correction: Effect of Iodine treatments on Ocimum basilicum L.: Biofortification, phenolics production and essential oil composition.

[This corrects the article DOI: 10.1371/journal.pone.

Iodine Accumulation and Tolerance in Sweet Basil ( L.) With Green or Purple Leaves Grown in Floating System Technique.

Iodine deficiency is a serious world-wide public health problem, as it is responsible for mental retardation and other diseases. The use of iodine-biofortified vegetables represents a strategic alternative to iodine enriched salt for people with a low sodium diet. However, at high concentrations iodine can be toxic to plants.

Effect of Iodine treatments on Ocimum basilicum L.: Biofortification, phenolics production and essential oil composition.

Iodine biofortification has been gaining interest in recent years as a sustainable and innovative approach to eradicate iodine deficiency disorders. Studying the impact of iodine biofortification on plant phenotype, biochemical and physiological parameters is crucial to leverage the expertise and best practices for the agro-food industry and human health. The aim of this study was to evaluate iodine biofortification on the main quantitative and qualitative traits of basil (Ocimum basilicum L.

Optimizing shelf life conditions for anthocyanin-rich tomatoes.

Shelf life is the time a product can be stored without losing its qualitative characteristics. It represents one of the most critical quality traits for food products, particularly for fleshy fruits, including tomatoes. Tomatoes' shelf life is usually shortened due to fast over-ripening caused by several different factors, among which changes in temperature, respiration and pathogen exposure.

Iodine biofortification of crops: agronomic biofortification, metabolic engineering and iodine bioavailability.

Iodine deficiency is a widespread micronutrient malnutrition problem, and the addition of iodine to table salt represents the most common prophylaxis tool. The biofortification of crops with iodine is a recent strategy to further enrich the human diet with a potentially cost-effective, well accepted and bioavailable iodine source. Understanding how iodine functions in higher plants is key to establishing suitable biofortification approaches.

Tomato R2R3-MYB Proteins SlANT1 and SlAN2: Same Protein Activity, Different Roles.

Anthocyanins are water-soluble polyphenolic compounds with a high nutraceutical value. Despite the fact that cultivated tomato varieties do not accumulate anthocyanins in the fruit, the biosynthetic pathway can be activated in the vegetative organs by several environmental stimuli. Little is known about the molecular mechanisms regulating anthocyanin synthesis in tomato.

Accumulation of anthocyanins in tomato skin extends shelf life.

Shelf life is one of the most important traits for the tomato (Solanum lycopersicum) industry. Two key factors, post-harvest over-ripening and susceptibility to post-harvest pathogen infection, determine tomato shelf life. Anthocyanins accumulate in the skin of Aft/Aft atv/atv tomatoes, the result of introgressing alleles affecting anthocyanin biosynthesis in fruit from two wild relatives of tomato, which results in extended fruit shelf life.

Tomato fruits: a good target for iodine biofortification.

its deficiency affects about two billion people worldwide. Fruits and vegetables are usually poor sources of iodine; however, plants can accumulate iodine if it is either present or exogenously administered to the soil. The biofortification of crops with iodine has therefore been proposed as a strategy for improving human nutrition.

Metabolic engineering of the iodine content in Arabidopsis.

Plants are a poor source of iodine, an essential micronutrient for human health. Several attempts of iodine biofortification of crops have been carried out, but the scarce knowledge on the physiology of iodine in plants makes results often contradictory and not generalizable. In this work, we used a molecular approach to investigate how the ability of a plant to accumulate iodine can be influenced by different mechanisms.