In this video, produced by HarvestPlus, CALS nutritional sciences professor Sherry Tanumihardjo discusses a research study she led that shows ‘orange’ vitamin A maize increases vitamin A storage in the body. This orange maize has been conventionally bred (non-GMO) to have higher levels of beta-carotene, a naturally occurring plant pigment that the body then converts into vitamin A.
Lack of sufficient vitamin A blinds up to 500,000 children annually and increases the risk of death from disease (such as diarrhea in children). This deficiency is widely prevalent in Sub-Saharan Africa. By substituting orange-colored maize for traditional white maize in their meals, families in affected areas can help mitigate – or solve – these deficiency problems.
Read more: http://bit.ly/PRmaize