Lucknow: Imagine enjoying a salad and getting a boost of essential nutrients like calcium, magnesium, and iron from the lettuce itself, potentially reducing the need for supplements. This may be a reality in the coming year, thanks to a groundbreaking development by researchers at the University of Lucknow. Led by Professor Mohammad Israil Ansari from the Department of Botany, a team has successfully harnessed nanotechnology to enhance lettuce cultivation, promising more vitamins and minerals in this everyday vegetable. This innovative approach could revolutionize how we consume and benefit from leafy greens, making healthy eating even more accessible and effective.
The research, recently published in the prestigious journal Biocatalysis and Agricultural Biotechnology, introduces a pioneering method using gamma-aminobutyric acid (GABA) stabilised gold nanoparticles. This innovative approach not only enhances yield but also enriches the nutritional content of lettuce, a staple in global cuisines.“This eco-friendly technology leverages GABA’s natural properties as a stabiliser and bioactive agent, known for its role in plant signalling and stress resistance. The result is a significant boost in plant growth and metabolic activity, marking a sustainable shift in agricultural practices,” said Prof Ansari.He said lettuce is a nutritionally rich leafy vegetable, celebrated for its dietary fibre, calcium, iron, and vitamins A, K, and C. It is a low-calorie, sodium-light food, abundant in essential minerals like potassium and folate, making it a cornerstone of healthy diets worldwide. Beyond its nutritional benefits, lettuce also offers therapeutic advantages, potentially protecting against oxidative damage, cancer, Alzheimer’s disease, and diabetes.“The study highlights that seeds treated with GABA-mediated gold nanoparticles showed remarkable improvements in germination, chlorophyll content, and antioxidant enzyme activity. Additionally, the uptake of crucial minerals such as calcium, magnesium, and iron was significantly enhanced, resulting in healthier and more resilient plants,” he said.Prof Ansari emphasised the potential of this green nanotechnology as a sustainable alternative to chemical fertilisers. “This innovation could help farmers increase the yield and quality of lettuce and other crops, paving the way for improved food security and environmental resilience,” he stated. He added that as the global demand for sustainable agricultural practices grows, this breakthrough offers a promising path forward, aligning with efforts to ensure food security while minimising environmental impact.
