Genetically Modified and Wild Potatoes: Depository of Biologically Active Compounds and Essential Nutrients

The use of genetic engineering in the production of food has amplified not only the quantity but also the quality of food. The recent advances in biotechnology have led to an increase in their nutritional value as well as improvement in the level of biologically active compounds available in these genetically modified potatoes. Moreover, there are other several benefits that are available when these genetically modified potatoes are consumed such includes reducing hyperglycemia of diabetes mellitus antimicrobial against foodborne infection, neuroprotective, anticancer, antiulcer, anti hyperlipidemic activity, and many more. Therefore, this chapter intends to provide a comprehensive review of recent advances in the application of genetic engineering for the improvement of nutritional and biologically active compounds present with their diverse advantages when consumed by humans.