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dc.contributor.authorUncu, Ayşe Özgür
dc.contributor.authorDoğanlar, Sami
dc.contributor.authorFrary, Anne
dc.date.accessioned2017-04-11T06:52:29Z
dc.date.available2017-04-11T06:52:29Z
dc.date.issued2013-09
dc.identifier.citationUncu, A. Ö., Doğanlar, S., and Frary, A. (2013). Biotechnology for enhanced nutritional quality in plants. Critical Reviews in Plant Sciences, 32(5), 321-343. doi:10.1080/07352689.2013.781453en_US
dc.identifier.issn0735-2689
dc.identifier.urihttp://doi.org/10.1080/07352689.2013.781453
dc.identifier.urihttp://hdl.handle.net/11147/5280
dc.description.abstractWith almost 870 million people estimated to suffer from chronic hunger worldwide, undernourishment represents a major problem that severely affects people in developing countries. In addition to undernourishment, micronutrient deficiency alone can be a cause of serious illness and death. Large portions of the world population rely on a single, starch-rich crop as their primary energy source and these staple crops are generally not rich sources of micronutrients. As a result, physical and mental health problems related to micronutrient deficiencies are estimated to affect around two billion people worldwide. The situation is expected to get worse in parallel with the expanding world population. Improving the nutritional quality of staple crops seems to be an effective and straightforward solution to the problem. Conventional breeding has long been employed for this purpose but success has been limited to the existing diversity in the gene pool. However, biotechnology enables addition or improvement of any nutrient, even those that are scarce or totally absent in a crop species. In addition, biotechnology introduces speed to the biofortification process compared to conventional breeding. Genetic engineering was successfully employed to improve a wide variety of nutritional traits over the last decade. In the present review, progress toward engineering various types of major and minor constituents for the improvement of plant nutritional quality is discussed. © 2013 Copyright Taylor and Francis Group, LLC.en_US
dc.language.isoengen_US
dc.publisherTaylor & Francisen_US
dc.relation.isversionof10.1080/07352689.2013.781453en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidanten_US
dc.subjectCarbohydratesen_US
dc.subjectFatty acidsen_US
dc.subjectGenetic engineeringen_US
dc.subjectFolateen_US
dc.subjectVitaminsen_US
dc.subjectProteinsen_US
dc.subjectMineralsen_US
dc.titleBiotechnology for enhanced nutritional quality in plantsen_US
dc.typereviewen_US
dc.contributor.authorIDTR1977en_US
dc.contributor.authorIDTR114553en_US
dc.contributor.iztechauthorUncu, Ayşe Özgür
dc.contributor.iztechauthorDoğanlar, Sami
dc.contributor.iztechauthorFrary, Anne
dc.relation.journalCritical Reviews in Plant Sciencesen_US
dc.contributor.departmentIzmir Institute of Technology. Molecular Biology and Geneticsen_US
dc.identifier.volume32en_US
dc.identifier.issue5en_US
dc.identifier.startpage321en_US
dc.identifier.endpage343en_US
dc.identifier.wosWOS:000318154900003
dc.identifier.scopusSCOPUS:2-s2.0-84877252511
dc.relation.publicationcategoryDiğeren_US


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