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United States Department of Agriculture

Agricultural Research Service

Title: Engineering Foods with Enhanced Nutrient Content

Author
item Grusak, Michael

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 1, 2002
Publication Date: October 1, 2002
Citation: GRUSAK, M.A. ENGINEERING FOODS WITH ENHANCED NUTRIENT CONTENT. ABSTRACTS OF THE WORKSHOP ON BIOTECHNOLOGY FOR HORTICULTURAL CROPS: CHALLENGES & OPPORTUNITIES. 2002. p.4

Interpretive Summary: Interpretive summary is not required for this abstract.

Technical Abstract: Horticultural crops have the potential to provide almost all essential vitamins and minerals required by humans, as well as a number of phytochemicals that have been linked to the promotion of good health. Although these components are present in many foods, their concentrations can vary rather dramatically. For certain dietary components, their levels can be quite high in various horticultural food products, to the point where a single serving of the food might approach, or even exceed, the RDA (recommended dietary allowance) for that nutrient, or the suggested dose in the case of phytonutrients. On the other hand, these components can be quite low (or absent) in other foods, such that their contribution to daily needs is insignificant. For these latter cases, genetic engineering approaches could be used to enhance their nutritional quality. In this presentation, my discussion will focus on which nutrients/phytochemicals would be appropriate targets for engineering strategies, and which crops might be the best vehicles for possible nutrient enhancement. Additionally, I will present a conceptual overview of the plant constraints that must be considered in the development of specific enhancement strategies.

Last Modified: 8/22/2014
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