Gene Engineering for Improving Nutritional Value of Plant Oils
基因工程在改善植物油营养价值中的应用

This review describes recent progress in genetic engineering to produce edible vegetable oils with predefined modified compositions. The genetic modification of plant oil for improving nutritional properties has made great strides over the past decade. Because plant lipid biosynthetic pathways are being rapidly elucidated, many new plant oils containing novel fatty acids with creditable health benefits can be enhanced in transgenic oilseed crops.