Tecnológico de Monterrey, through its FEMSA Biotechnology Center, has developed a nutraceutical corn variety aimed at addressing global food problems and improving public health. This initiative, led by Dr. Silverio García-Lara, focuses on improving the nutritional profile of corn by increasing its protein, fatty acid and carbohydrate content, while also containing antioxidant compounds that can help prevent chronic conditions such as diabetes, obesity and diabetes. hypertension.
Unlike genetically modified approaches, the research team relies on traditional crossbreeding techniques, taking advantage of Mexico’s extensive genetic diversity to naturally increase the grain’s nutritional value. Collaboration with institutions such as CIMMYT and INIFAP has played a key role in the progress of the project.
Consumers may find this development attractive because of its potential to provide a healthier food option without the use of GMOs, while also aligning with growing concerns about food security and sustainable agriculture.
Image credits: Freepik
