Genetic Modification in Plants and Food: Human Health; Risks and Benefits
Journal Title: Food Science & Nutrition Technology - Year 2016, Vol 1, Issue 1
Abstract
Genetically modified (GM) foods are items that had their deoxyribsoe nucleic acid (DNA) altered through genetic engineering. Unlike conventional genetic modification that is carried out through time-tested conventional breeding of plants and animals. Combining genes from different organisms is known as recombinant DNA technology (RDT), and the resulting organism is said to be genetically modified, genetically engineered or transgenic. GM products include medicines and vaccines, foods and food ingredients, feeds, and fibers. Apart from the advantages of the GM food consumption, there are also various perils associated it their consumption that may prove a threat to humankind.
Authors and Affiliations
Raghav A*
Keywords
Related Articles
- EP ID EP745949
- DOI -
- Views 29
- Downloads 0
Effect of Boiling, Pressure Cooking and Germination on the Nutrient and Antinutrients Content of Cowpea (Vigna unguiculata)
The study was conducted to investigate the effect of boiling, pressure cooking and germination on the proximate, nutrients, amino acids and anti - nutrients content of cowpea (Vignaunguiculata). The results showed that t...
Technical Applications (Nanotechnology) in the Fields of Food Industry
It represents the issue of food security a fundamental problem in light of the steady population increase. To achieve food security, sophisticated and well thought out agricultural development using all modern technologi...
Prevention of Allergic Diseases with Probiotic Lactic Acid Bacteria
Food allergy is an immune illness to dietary proteins, with symptoms extending from mild gastrointestinal symptoms to critical anaphylactic shock. Probiotic bacteria may advance endogenous barrier systems in patients wit...
Nutritional Supplements in Brazil: Use, Regulation and Health Risks
The use of nutritional supplements (NS) in Brazil has become fashionable in recent years, gaining considerable "momentum" in the fitness market. However, the possible complications arising from their use are not entirel...
Preliminary Characterization on Physical Properties of Selected Marine Fish Skins as Alternative Sources of Halal Gelatin
Recently, an alternative gelatin from the fish skins in halal market has obtained high demands in many industries. This occurrence has made by-products from the fish such as skins, bones and viscera become valuable and...