March 7, 2025 – Gene-editing (CRISPR) has successfully been used by Hebrew University of Jerusalem researchers to enhance the nutritional value of lettuce, which could address micronutrient deficiencies and improve the dietary quality of widely consumed crops.

The findings, published in Plant Biotechnology Journal, demonstrate how CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) gene-editing technology can increase the amounts of β-carotene (provitamin A), zeaxanthin, and ascorbic acid (vitamin C), making it a more nutrient-rich food option. The lettuce, created by Prof. Alexander Vainstein from the Hebrew University Robert H. Smith Faculty of Agriculture, Food, and Environment and his team, has significantly higher levels of essential vitamins and antioxidants.

CRISPR, short for Clustered Regularly Interspaced Short Palindromic Repeats, is a powerful and precise tool for editing DNA. Unlike traditional genetic modification (GMO) methods, which introduce foreign DNA, CRISPR allows scientists to make targeted changes within a plant’s own genetic code. This technology enables researchers to enhance crop traits such as nutritional content, disease resistance, and environmental adaptability more efficiently than ever before.

The researchers were able to enhance multiple nutritional values simultaneously rather than targeting a single nutrient by combining modifications in different biochemical pathways. The Hebrew University team modified key genes that regulate vitamin and antioxidant production, and the researchers were able to increase β-carotene levels by 2.7 times, improving its role as a precursor to vitamin A, which is essential for vision, immune function, and skin health. Zeaxanthin, an important antioxidant that helps protect the eyes from blue light damage and age-related macular degeneration, was boosted to levels not typically found in lettuce. The researchers also achieved a 6.9-fold increase in ascorbic acid, commonly known as vitamin C, which strengthens the immune system and enhances iron absorption.

Despite these genetic modifications, the lettuce retained its normal growth, appearance, and yield, demonstrating that its improved nutritional profile does not come at the expense of its agricultural performance. “Gene editing provides us with an unprecedented ability to improve the nutritional quality of crops without altering their growth or yield,” said Prof. Vainstein. “This study is an important step toward developing healthier food options that can help address widespread nutrient deficiencies in modern diets.”

This breakthrough represents a significant step in the fight against micronutrient deficiencies, often referred to as “hidden hunger,” which affect millions of people worldwide. By applying cutting-edge gene-editing techniques, scientists are developing ways to improve the nutritional quality of everyday foods, making healthier diets more accessible.

The research paper titled “Combined enhancement of ascorbic acid, β-carotene and zeaxanthin in gene-edited lettuce” is now available in Plant Biotechnology Journal and can be accessed here.