Transgenic Vegetable Breeding for Nutritional Quality and Health Benefits: A Review| Chapter 3 | Emerging Trends in Disease and Health Research Vol.4.

 Using transgenic techniques, this article highlights recent initiatives to analyse and change nutrients and bioactive chemicals in vegetable crops. Malnutrition and poor dietary habits have become significant risk factors for noncommunicable illnesses. Vegetables are an essential component of a healthy diet. Around 3 billion people worldwide are malnourished as a result of imbalanced diets. Vegetables can help avoid ailments caused by malnutrition. Genetic engineering can be used by vegetable breeders to introduce desirable transgenes into superior cultivars, considerably enhancing their value. It also gives you a one-of-a-kind opportunity to improve your nutritional quality and gain other health benefits. Many vegetable crops have been genetically modified to improve nutritional value, flavour, and bitterness, as well as to reduce anti-nutritional components. Vaccines can also be delivered using transgenic vegetables. Consuming more nutritious transgenic vegetables may benefit consumers even more; for example, enhancing crop carotenoids through metabolic sink modulation via genetic engineering appears to be possible in some crops. Ca uptake could be improved by genetically engineering carrots with increased calcium contents, lowering the risk of calcium deficiency diseases like osteoporosis. Fortified transgenic lettuce with zinc will address the shortage of this vitamin, which severely impairs organ function. Transgenic tomatoes that contain enough folate to meet an adult's daily requirements can also help to combat folate deficiency, which is a global health issue. Anthocyanin-rich tomatoes can also be developed using genetic engineering. Transgenic lettuce containing greater levels of tocopherol and resveratrol may aid in the prevention of coronary artery disease, arteriosclerosis, and cancer chemoprevention. Transgenic procedures can help increase food safety and health benefits; for example, cyanide-free cassava variants will benefit rural African resource deprived consumers. If proven benefits and safety are demonstrated, growers and consumers will accept biotechnology-derived vegetable crops.

Author(s) Details:

João Silva Dias,
University of Lisbon, Instituto Superior de Agronomia, Tapada da Ajuda, 1349-017 Lisboa, Portugal.


Rodomiro Ortiz,
Swedish University of Agricultural Sciences, Alnarp, Sweden.

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