Iodine Enhances the Nutritional Value but Not the Tolerance of Lettuce to NaCl

Positive stress or essential and nonessential elements can improve nutritive values (biofortification) of edible plants. In the present study, we evaluate (i) effect moderate salinity on lettuce biofortification, evaluated as nutritional bioactive compound accumulation, (ii) role iodine in enhancing salt tolerance by increasing photorespiration content antioxidants lettuce. Physiological (gas exchange chlorophyll fluorescence emission) biochemical (photosynthetic pigment compound) analyses were performed plants grown under (50 mM NaCl alone 50 combination with iodine, KIO3). Our results show that + treatment improves value terms compounds acting antioxidants. More specifically, enhances accumulation photosynthetic pigments polyphenols, such anthocyanins, but does not tolerance. findings indicate application could be a valid strategy plant biofortification improving thus exercising functional effects human health.