Strategies for nutritional enhancement of foods

 There is no single approach to the improvement of the nutritional quality of plant foods since this is affected by a wide variety of factors. Amongst these are:

• A reduction in the content of anti-nutritional factors.
•  The use of genetic modification to introduce new traits in plants.
•  Improvements in handling, storage and food processing technologies
• The application of traditional breeding methods to select for varieties with an increase level of the bioactive compound

 The following section will specifically deal with food processing and its effect on the nutritional value of foods.