Applications of Agricultural Biotechnology in Functional Foods Kandan A.*, Akhtar J., Singh B., Chand Dinesh, Agarwal P.C. Division of Plant Quarantine, National Bureau of Plant Genetic Resources (NBPGR), Pusa Campus, New Delhi – 110 012, India *Corresponding Author Email: genekannz@gmail.com
Online published on 2 September, 2013. Abstract The new biotechnological approaches to plant, human and animal health care and management are making a significant contribution to attempts to improve quality of life, food and nutrition, health care, and the environment. Advances in quality and preservation of foods, and new foods enriched with specific nutrients or with fewer calories. The first generations of health -related products in the food and nutrition industry were achieved through genetic and molecular biology approaches. These include the use of specific bioactive ingredients to combat common illnesses, such as defined antioxidants to fight cancer, vitamin B and niacin to combat heart disease, and polyphenols and fatty acids to fight cardiovascular ailments. Additionally, functional food products, such as products enriched with enzymes to metabolize sugars in the stomach before absorption and coenzymes to stimulate metabolism, have been developed to combat obesity and weight gain. The second generation of health-related products in the food category comes from “nutrigenomics” research, in which foods are developed to cater to specific groups of people according to differences in life style, developmental stage, social culture or genetic makeup. For instance, foods infused with vitamin B and folates were developed for children and adolescents to support the rapid growth and development of this population. Top Keywords Vitamins, minerals, probiotics, prebiotics, transgenics. Top |