Transgenic Plants for Nutritional Enhancement

Transgenic modification revolutionized agriculture by increasing crop nutritional content, including protein, starch, fatty acids, and antioxidant levels. Biofortification, which improves the bioavailability of critical micronutrients in edible plant parts, is a long-term solution for addressing global micronutrient deficits. While selective breeding has traditionally been used for biofortification, genetic engineering is a more precise and efficient approach, especially when certain nutrients are absent or present in inadequate quantities. Transgenic crops can be developed to increase micronutrient levels, enhance bioavailability, and reduce antinutrients. Genetic modifications can enable nutrients to be distributed to edible parts of the plant. Successful examples of transgenic biofortification include maize, wheat, and rice with increased levels of vitamins, including β-carotene, folate, and ascorbate. Furthermore, genetically engineered rice, lettuce, and cassava have been developed to enhance iron and zinc concentrations. These biofortified crops can be used as direct food sources or ingredients in functional foods, providing further health benefits. This chapter comprehensively explores the significance of transgenic plants for biofortification, nutritional enhancement, and other valuable applications.