New Humboldt reloaded-project at the Institute of Nutritional Sciences [04.04.24]
From farm to a HEALTHY fork 2: phosphorus in the field, antioxidants and phenolic compounds in the food
Phosphorus (P) is crucial for plant growth and development, as can be seen in the picture. Too bad for the maize that grew without P, on the right! However, when P is supplied in excess, it can impair the biosynthesis of healthy antioxidants in plants, resulting in less nutritious food.
Fortunately, not all P fertilizers have the same detrimental effect! Also, the way the fertilizer is added will impact the biosynthesis of those antioxidants. So, what is the best way to supply P to plants, to get sufficient food, and also, healthy and nutritious?
If you want to be part of this research, join my Humboldt reloaded project: "From farm to a HEALTHY fork 2: phosphorus in the field, antioxidants and phenolic compounds in the food".
We will study different concentrations, ways of fertilizer application and P sources, and how they influence phenolic compounds, important antioxidants in food, in corn for human consumption. If you are interested, register before April 14th at: https://hr-online-system.uni-hohenheim.de/geplante-projekte
This project is part of a PhD research, part of the ongoing research project "Adaptation of maize-based food-feed-energy systems to limited phosphate resources (AMAIZE-P)", funded by Deutsche Forschungsgemeinschaft (DFG).
