Universitat de Lleida
    • English
    • català
    • español
  • English 
    • English
    • català
    • español
  • Login
Repositori Obert UdL
View Item 
  •   Home
  • Recerca
  • Producció Vegetal i Ciència Forestal
  • Articles publicats (Producció Vegetal i Ciència Forestal)
  • View Item
  •   Home
  • Recerca
  • Producció Vegetal i Ciència Forestal
  • Articles publicats (Producció Vegetal i Ciència Forestal)
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Biofortification of plants with altered antioxidant content and composition: genetic engineering strategies

Thumbnail
View/Open
018552.pdf (899.4Kb)
Issue date
2013
Author
Changfu, Zhu
Sanahuja Solsona, Georgina
Yuan, Dawei
Farré Martinez, Gemma
Arjó Pont, Gemma
Berman Quintana, Judit
Zorrilla López, Uxue
Banakar, Raviraj
Bai, Chao
Pérez Massot, Eduard
Bassie Rene, Ludovic
Capell Capell, Teresa
Christou, Paul
Suggested citation
Changfu, Zhu; Sanahuja Solsona, Georgina; Yuan, Dawei; Farré Martinez, Gemma; Arjó Pont, Gemma; Berman Quintana, Judit; ... Christou, Paul. (2013) . Biofortification of plants with altered antioxidant content and composition: genetic engineering strategies. Plant Biotechnology Journal, 2013, vol. 11, p. 129-141. https://doi.org/10.1111/j.1467-7652.2012.00740.x.
Impact


Web of Science logo    citations in Web of Science

Scopus logo    citations in Scopus

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
Antioxidants are protective molecules that neutralize reactive oxygen species and prevent oxidative damage to cellular components such as membranes, proteins and nucleic acids, therefore reducing the rate of cell death and hence the effects of ageing and ageing-related diseases. The fortification of food with antioxidants represents an overlap between two diverse environments, namely fortification of staple foods with essential nutrients that happen to have antioxidant properties (e.g. vitamins C and E) and the fortification of luxury foods with healthpromoting but non-essential antioxidants such as flavonoids as part of the nutraceuticals/ functional foods industry. Although processed foods can be artificially fortified with vitamins, minerals and nutraceuticals, a more sustainable approach is to introduce the traits for such health-promoting compounds at source, an approach known as biofortification. Regardless of the target compound, the same challenges arise when considering the biofortification of plants with antioxidants, that is the need to modulate endogenous metabolic pathways to increase the production of specific antioxidants without affecting plant growth and development and without collateral effects on other metabolic pathways. These challenges become even more intricate as we move from the engineering of individual pathways to several pathways simultaneously. In this review, we consider the state of the art in antioxidant biofortification and discuss the challenges that remain to be overcome in the development of nutritionally complete and health-promoting functional foods.
URI
http://hdl.handle.net/10459.1/56830
DOI
https://doi.org/10.1111/j.1467-7652.2012.00740.x
Is part of
Plant Biotechnology Journal, 2013, vol. 11, p. 129-141
European research projects
Collections
  • Articles publicats (Producció Vegetal i Ciència Forestal) [852]
  • Publicacions de projectes de recerca del Plan Nacional [2953]
  • Publicacions de projectes finançats per la Unió Europea [758]

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to 
 

 

Browse

All of the repositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

Statistics

View Usage Statistics

D'interès

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to