Abstract

Iron (Fe) deficiency remains a critical global health issue, particularly affecting vulnerable populations such as children and pregnant women. Biofortification, the process of enhancing the micronutrients content in staple food crops, holds promise in addressing this challenge. This review aims to elucidate the mechanisms underlying Fe metabolism in cereals, thus focusing on strategies for Fe biofortification. Understanding the molecular mechanisms governing Fe uptake and transport in plants is essential for targeted breeding efforts to enhance the Fe content. Plants employ distinct strategies for Fe uptake from the soil, such as reduction- based and chelation-based approaches, influenced by environmental factors like soil pH. Long-distance Fe transport within plants involves intricate pathways mediated by transporter proteins and regulatory genes. Environmental factors, including soil properties and agricultural practices, influence Fe bioavailability in crops apart from Fe accumulation. Thus, strategies to enhance Fe absorption such as reducing phytic acid content are crucial for improving the nutritional quality of biofortified crops. Various in vitro, animal and human studies have assessed the bioavailability of Fe in biofortified crops, highlighting the potential for addressing Fe deficiency through dietary interventions. Combining genetic approaches with an understanding of physiological mechanisms can hasten grain Fe enrichment efforts, resulting in better outcomes through biofortification programmes.