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Open AccessReview

Nutritionally Enhanced Food Crops; Progress and Perspectives

Cell and Systems Biology, University of Toronto, Toronto, ON, M5S 1A1, Canada
Academic Editor: Chang Won Choi
Int. J. Mol. Sci. 2015, 16(2), 3895-3914;
Received: 22 December 2014 / Accepted: 4 February 2015 / Published: 11 February 2015
(This article belongs to the Special Issue Pharmaceuticals and Nutraceuticals by Molecular Farming)
PDF [699 KB, uploaded 11 February 2015]


Great progress has been made over the past decade with respect to the application of biotechnology to generate nutritionally improved food crops. Biofortified staple crops such as rice, maize and wheat harboring essential micronutrients to benefit the world’s poor are under development as well as new varieties of crops which have the ability to combat chronic disease. This review discusses the improvement of the nutritional status of crops to make a positive impact on global human health. Several examples of nutritionally enhanced crops which have been developed using biotechnological approaches will be discussed. These range from biofortified crops to crops with novel abilities to fight disease. The review concludes with a discussion of hurdles faced with respect to public perception, as well as directions of future research and development for nutritionally enhanced food crops. View Full-Text
Keywords: biofortified crops; functional food; agricultural biotechnology; global health biofortified crops; functional food; agricultural biotechnology; global health
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Hefferon, K.L. Nutritionally Enhanced Food Crops; Progress and Perspectives. Int. J. Mol. Sci. 2015, 16, 3895-3914.

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