EC Nutrition

Several studies have revealed the genetic material is specifically transformed employing genetic engineering tools develop genetically modified organisms (GMOs) including microorganisms. such as bacteria and yeast, plants, insects, fish, and mammals excluding human [1-4]. It has been noticed that GMOs are recognized to be the major source to yield genetically modified foods concomitant with advanced scientific applications, and producing certain other non-food products.

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4. Verma C., et al. “A Review on impacts of genetically modified food on human Health”. The Open Nutraceuticals Journal 4 (2011): 3-11.
5. Mishra S., et al. “Effect of nutraceuticals on genetic expressions”. The Open Nutraceuticals Journal 2 (2009): 70-80.
6. Carpa R. “Genetic recombination in bacteria: horizon of the beginnings of sexuality in living organisms”. Extreme Life, Biospeology and Astrobiology - International Journal of the Bioflux 1 (2010): 15-22.
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13. Madaan N., et al. “Studies on biochemical role of accumulation of heavy metals in Safflower”. The Open Nutraceuticals Journal 4 (2011): 199-204.
14. Mudgal V., et al. “Effect of toxic metals on human health”. The Open Nutraceuticals Journal 3 (2010): 94-99.
15. James C. “Global Status of Commercialized Biotech/GM Crops. ISAAA Briefs No. 39”. Ithaca, NY: International Service for the Acquisition of Agri-Biotech Applications (2008).
16. Lemaux PG. “Genetically engineered plants and foods: A scientist’s analysis of the issues”. Annual Review of Plant Biology 59 (2008): 771-812.
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18. Mmbando GS. “The legal aspect of the current use of genetically modified organisms in Kenya, Tanzania and Uganda”. GM Crops and Food 1 (2023): 1-12.
19. Mishra S., et al. “Nutritional intervention in heart failure: An overview”. IOSR Journal of Environmental Science, Toxicology and Food Technology9 (2023): 58-70.
20. Smyth SJ. “The human health benefits from GM crops”. Plant Biotechnology Journal4 (2020): 887-888.