Omics Technologies to Enhance Plant Based Functional Foods: An Overview

Functional foods are natural products of plants that have health benefits beyond necessary nutrition. Functional foods are abundant in fruits, vegetables, spices, beverages and some are found in cereals, millets, pulses and oilseeds. Efforts to identify functional foods in our diet and their benefic...

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Autores principales:	Spurthi N. Nayak, B. Aravind, Sachin S. Malavalli, B. S. Sukanth, R. Poornima, Pushpa Bharati, Kathleen Hefferon, Chittaranjan Kole, Naveen Puppala
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	nutrition genomics transgene functional foods nutraceuticals Genetics QH426-470
Acceso en línea:	https://doaj.org/article/29676d871b2f4fcca36a83b240aa8f5f
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spelling	oai:doaj.org-article:29676d871b2f4fcca36a83b240aa8f5f2021-11-10T09:18:20ZOmics Technologies to Enhance Plant Based Functional Foods: An Overview1664-802110.3389/fgene.2021.742095https://doaj.org/article/29676d871b2f4fcca36a83b240aa8f5f2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fgene.2021.742095/fullhttps://doaj.org/toc/1664-8021Functional foods are natural products of plants that have health benefits beyond necessary nutrition. Functional foods are abundant in fruits, vegetables, spices, beverages and some are found in cereals, millets, pulses and oilseeds. Efforts to identify functional foods in our diet and their beneficial aspects are limited to few crops. Advances in sequencing and availability of different omics technologies have given opportunity to utilize these tools to enhance the functional components of the foods, thus ensuring the nutritional security. Integrated omics approaches including genomics, transcriptomics, proteomics, metabolomics coupled with artificial intelligence and machine learning approaches can be used to improve the crops. This review provides insights into omics studies that are carried out to find the active components and crop improvement by enhancing the functional compounds in different plants including cereals, millets, pulses, oilseeds, fruits, vegetables, spices, beverages and medicinal plants. There is a need to characterize functional foods that are being used in traditional medicines, as well as utilization of this knowledge to improve the staple foods in order to tackle malnutrition and hunger more effectively.Spurthi N. NayakB. AravindSachin S. MalavalliB. S. SukanthR. PoornimaPushpa BharatiKathleen HefferonChittaranjan KoleNaveen PuppalaFrontiers Media S.A.articlenutritiongenomicstransgenefunctional foodsnutraceuticalsGeneticsQH426-470ENFrontiers in Genetics, Vol 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	nutrition genomics transgene functional foods nutraceuticals Genetics QH426-470
spellingShingle	nutrition genomics transgene functional foods nutraceuticals Genetics QH426-470 Spurthi N. Nayak B. Aravind Sachin S. Malavalli B. S. Sukanth R. Poornima Pushpa Bharati Kathleen Hefferon Chittaranjan Kole Naveen Puppala Omics Technologies to Enhance Plant Based Functional Foods: An Overview
description	Functional foods are natural products of plants that have health benefits beyond necessary nutrition. Functional foods are abundant in fruits, vegetables, spices, beverages and some are found in cereals, millets, pulses and oilseeds. Efforts to identify functional foods in our diet and their beneficial aspects are limited to few crops. Advances in sequencing and availability of different omics technologies have given opportunity to utilize these tools to enhance the functional components of the foods, thus ensuring the nutritional security. Integrated omics approaches including genomics, transcriptomics, proteomics, metabolomics coupled with artificial intelligence and machine learning approaches can be used to improve the crops. This review provides insights into omics studies that are carried out to find the active components and crop improvement by enhancing the functional compounds in different plants including cereals, millets, pulses, oilseeds, fruits, vegetables, spices, beverages and medicinal plants. There is a need to characterize functional foods that are being used in traditional medicines, as well as utilization of this knowledge to improve the staple foods in order to tackle malnutrition and hunger more effectively.
format	article
author	Spurthi N. Nayak B. Aravind Sachin S. Malavalli B. S. Sukanth R. Poornima Pushpa Bharati Kathleen Hefferon Chittaranjan Kole Naveen Puppala
author_facet	Spurthi N. Nayak B. Aravind Sachin S. Malavalli B. S. Sukanth R. Poornima Pushpa Bharati Kathleen Hefferon Chittaranjan Kole Naveen Puppala
author_sort	Spurthi N. Nayak
title	Omics Technologies to Enhance Plant Based Functional Foods: An Overview
title_short	Omics Technologies to Enhance Plant Based Functional Foods: An Overview
title_full	Omics Technologies to Enhance Plant Based Functional Foods: An Overview
title_fullStr	Omics Technologies to Enhance Plant Based Functional Foods: An Overview
title_full_unstemmed	Omics Technologies to Enhance Plant Based Functional Foods: An Overview
title_sort	omics technologies to enhance plant based functional foods: an overview
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/29676d871b2f4fcca36a83b240aa8f5f
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Omics Technologies to Enhance Plant Based Functional Foods: An Overview

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