Genetically modified foods are created through recombinant DNA technology, transferring genetic material between species to produce desired traits like pest or virus resistance. Nutritionally improved GM crops also aim to address nutrient deficiencies. Nutraceuticals are foods with health benefits derived from components like terpenes, phytosterols, phenols, and theols found in plants. Organic foods are produced without artificial fertilizers or pesticides, instead using natural methods. Functional foods provide health benefits beyond basic nutrition from antioxidants and other compounds that may protect against diseases. Probiotics are live microorganisms that benefit health by balancing intestinal microbiota while prebiotics feed probiotic bacteria.

1. BY
K.VENKATA NEELIMA
111718012030

2. Genetically modified foods, Neutraceuticals,
Organic foods, Functional foods,Probiotics.
Genetically modified foods:
Bio-technology centers around the microbes and cells
taken from plants and animals and their ability to synthesize wide
range of valuable substances. The important area of Bio-technology
applications is the qualitative improvement I foods.
The principle governing genetic engineering is that
genetic material which is also known as DNA can be transferred
from a cell of one species to another unrelated species to express
itself n the recipient cells. This is also known as recombinant DNA
technology.
Foods modified through the transfer of genes are known
as Genetically modified foods(GM foods).

3. Advantages of GM Technology:
• It is much faster and cheaper and allows a greater precision in
selecting desirable characteristics when compared to traditional
breeding techniques.
• It gives rise to pest and virus resistant crops.
• Nutritional improvement-Genes that control desired micro nutrients
can be transferred to obtain new crops with increased vitamin and
mineral content. The introduction of genetically modified cops with
increased vitamin and mineral content is of great importance owing to
the prevalence of nutrient deficiencies around the world. Iron rich
rice, quality protein maize, high carotene-sweet potato and micro
nutrient rich seeds are some of the outcomes of research in food bio-
technology. In our country genetically modified rice, potatoes and
tomatoes are under experimentation. The golden rice with
enhancement of vitamin A is an Example.

4. • Adaptive to harsh conditions Genetic modification enable crops to
grow in harsh conditions like drought and temperature extremes.

5. NEURTRACEUTIALS:
The word ‘Nutraceutical’ combines ‘nutrition’ and
‘pharmaceuticals’ to mean that food extracts can be used as
preventive drugs or food supplements.
Foundation of Innovation in Medicine(FIM) defined
nutraceutical as any substance including the prevention and
treatment of disease.
Mechanism of action:
Nutraceuticals give health benefits by acting as anticancer
agents and influencing positively on blood lipid profile. These
include terpens, phytosterols,phenols and theols.

6. Terpenes:
Terpenes are found I green foods, soya products and grains.
Corticoids and liminoids are the subclass of terpenes.
Carrot,tomato,parsley and Spanish are rich sources of carotenoids.
They are a precursor of vitamin A and also prevent eye diseases.
Limonoids is present mainly in citrus peels and it is an anti-
oxidant. It helps in protecting the lung tissue.
Phytosterols:
Yellow vegetables, yam and the seeds of pumpkin are a rich
source of phytosterols. They help in the excretion of cholesterol
and prevent tumors in the prostrate gland and breast.

8. Phenols:
They play an important role in preventive medicine. They
prevent the damage of tissues and inflammation. Berries, grapes and
brinjals are good sources of phenols. Flavonids, anthocyanidines
and anthocyanidines and is flavones are important sub classes of
phenols. Aggregation and reduce chance of estrogens induced
cancers, Anthocyanidines help in the synthesis of protein collagen
while is flavones present in beam, legumes and soybeans prevent
tumors, brest and prostate cancer.

9. Theol:
They are the sulphur containing class of phytonutrients. Garlic,
onion, cabbage and trump contain theols. Garlic and onin contain allyl
sulphides which are anti-carcinogenic agents. They protect against
tumors and prevent cardio vascular disorders. Cabbage and turnip are
known to reduce tumors.
ORGANIC FOODS:
These are environment friendly foods. These are foods produced
without artificial fertilizers or pesticides. Animal manure and compost
are used as natural fertilizer and the system of crop rotation further
enriches the soil. Pesticides disturb ecological balance. In the place of
pesticides, particular insects and fungi re used to control specific
pests.

11. FUNCTIONAL FOODS:
A Functional food is any food that has positive effect on health,
physical performance or state of mind beyond the benefit of nutrition.
Foods rich in antioxidants(B- Carotene, Vitamin C and E) protect
the body from the detrimental effect of free radicals that cause
coronary heart diseases and cancer. B-Carotene is present in green
leafy vegetables and yellow-orange coloured fruits and vegetables,
nuts and whole grais are a good source of vitamin E and help to
maintain the integrity of cells and reduce thrombus formation. Citrus
fruits, guava and vegetable oils, dark green leafy vegetables, to
maintain the integrity of cells and reduce thrombus formation. Citrus
fruits, guava and vegetables such as cabbage and drumstick leaves ae a
good source of vitamin C.

12. Hypocholesterolemic agents such as garlic, fenugreek soya protein,
guargum in cluster beans and phytochemicals(pigments and
flavouring substances in fruits and vegetables) are functional foods
as they protect from heart diseases and cancer. Herbs and spices
such as black pepper, thyme, turmeric have shown to possess anti-
oxidant property and are therefore known as functional foods.
Probiotics and prebiotics:
1.Probiotics are live microbial food or feed supplements that
benefit human and animal health by the microbial balance in the
instestine.
2.Probiotic dairy products like yoghurt are reported to be
anticarcinogenic, hypocholesterolemic and antagonists against
pathogens.

13. 3.Prebiotis promote the growth of probiotics in the form of specific
substrates. They are non-digestible food ingredients that provide
beneficial effects to the host by selectively stimulating the growth and
or the activity of one or limited number of bacteria in the colon and
thus improve hosts health. Prebiotics include dietary fibre and fucto
oligaccharides. Food sources of fructo oligosaccharides include honey,
beer, onion, banana and oats.
4.Fermentation has been shown to involve various kinds of
microgranisms like bacteria, yeast, molds, actinomycetes and alages.
Microorganisms used as a probiotics mainly include bacterial strains of
gram positive bacteria have been used frequently in many traditional
fermentations of Indian foods. Lactic pediococcus and bacillus.

14. Other probiotics includes microscopic fungi such as strains of yeast
belonging to the saccharomyces cerevisiae spces. Among these
species belonging to to lactic acid bacteria have been found to
enhance food quality, microbiological safety, biopreservation and
self life. Different spices of lactic acid bacteria involved in the
fermentation process include Lactobacillus acidophilus,
lactobacterium rhamnosus, lactobacillus casei, lactobacillus brevis,
are basic to human nutrition since they are also found in mother’s
milk. The health effects (Therapeeutic and prophylactic) exerted by
lactic acid bacteria include:
5.Production of lactic acid and minor amounts of acetic and formic
acids which cause a drop in PH there by inhibiting food spoilage
and the growth of poisonous acidosenstive bacteria. It also kills
certain pathogens by degradation of substances like mycotoxins.

15. 6.Adherence to human intestinal cells and production of antimicrobial
compounds like H2O2,bacteriocins, fatty acids and diacetyl.
7.Enhancement of immunity and improved resistance to infectious
illnesses and cancers.
8.Better utilization of calcium, phosphorous and iron.
9.Source of energy in the process of respiration.
10.Means of increasing the efficiency of bowel transport in cases of
habitual constipation.
11.Lactobacillus acidophilus produces B vitamins and lactes enzymes
which help digest lactase and benefits for those who are lactose
intolerant. It produces enzymes which helps to digest food, correct
digestive disorders and reduce bloating.

16. 12.Lactic acid bacteria can degrade cholesterol during its transit
through the bowel thus reducing the risk of atherosclerotic heart
disease(by deconjugating bile acids and reducing serum cholesterol).
13.The inhibitory process by which lactic acid bacteria inhibits
colonization of pathogenic bacteria is known as “competitive
exclusion” and can be explained by the competition for the adherence
sites on the intestinal mucosa between pathogens and lactobacilli and
by production of inhibitory substances. Microbial balance in the
intestinal contents is an important factor in the maintenance of
intestinal homeostasis. Lactic acid bacteria in fermented milk
supplementation has been shown to control diarrheal diseases.

18. THANK YOU.