TABLE 5.

Study of functional foods in beverages, spices and condiments using biotechnological approaches.

S. No	Crop	Functional food	Gene	Methodology	References
1	Coffee	Caffeine	N-methyltransferase genes, CaMXMT1	RNA interference method, Transgenics	Ashihara et al. (2008)
			65 caffeine associated SNPs identified	Genome sequencing and KEGG pathway-based analysis	Tran et al. (2018)
2	Tea	epigallocatechingallate, epigallocatechin, epicatechingallate	CsANR1 and CsANR2	Expression in E. coli	Pang et al. (2013) Kim et al. (2014)
		Catechins and polyphenols	Demethylase gene	Transgenics followed by metabolic engineering	Yadav et al. (2020)
		Caffeine	27 QTLS were mapped to 8 linkage groups	2b-RAD Sequencing and High-Density genetic mapping	Xu et al. (2018)
3	Cocoa	Catechins and proanthocyanidins	Glycerol-3-phosphate acyltransferase (GPAT) genes, and lysophospholipid acyltransferase (LPAT) genes	Expression studies in yeast	Wei et al. (2018)
4	Cardamom	d-limonene	d-limonene	RNA sequencing Transcriptomics	Nadiya et al. (2017)
5	Clove	Eugenol and eugenyl acetate	Metabolites extracts	Gas chromatography/mass spectrometry	Lee and Shibamoto et al. (2001)
6	Black Pepper	Piperine	Piperine	Transcriptomics	Hu et al. (2015)
7	Garlic	Organic sulfur compounds	Acetolactate synthase (ALS) gene	Transgenics using the biolistic method	Park et al. (2002) Santhosha et al. (2013) Al- Safadi et al. (2000)
8	Fenugreek	Saponins	diosgenin	Gene expression studies	Ciura et al. (2017)
9	Saffron	Crocin made up of Apo carotenoids	Carotenoids	Induced mutation (gamma rays and chemical mutation)	Khan et al., 2011; Kyriakoudi et al., 2015