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Nutrition by design: a review of biotechnology in functional food

机译：设计营养：功能性食品中生物技术的综述

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Background: Medical institutions in industrial and developing countries are increasingly turning to functional foods as intervention in chronic disease. Advances in genetic engineering have provided methods of purposefully designing functional foods and bioactive compound-producing organisms. This literature review examines the recent history of biotechnological applications in functional food, the state of bioagricultural engineering for high-value compound production, and the challenges that developers face in promulgating functional foods from biotechnological sources. Based on the literature reviewed, it is predicted that adding biotechnologically-produced compounds will be more successful in producing novel functional foods.Keywords: Biotechnology; functional food; genetic engineering, golden rice, algae
机译：背景：工业和发展中国家的医疗机构越来越多地转向功能性食品作为慢性疾病的干预。基因工程的进步提供了有目的地设计功能性食品和生物活性化合物产生的生物的方法。该文献综述审查了近期功能食品的生物技术应用历史，生物农业工程状况为高价值复合生产，以及开发商面临来自生物技术来源的功能性食物的挑战。基于文献回顾，预测，添加生物技术生产的化合物将更加成功地生产新颖的功能食品.Keywords：Biotechnology;功能性食物;基因工程，金米，藻类

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