Although no genetically modified plants have been approved for human consumption, more and more of these crops are being developed and acknowledged as potentially offering huge human health benefits. For instance, they have seen enhanced nutrition in the form of zeaxanthin in potatoes, omega-3 fatty acid in soybeans, and stearidonic acid (SDA) in canola.
However, there is promise for a genetically modified tomato that has a high concentration of flavonoids, which are compounds that are getting a lot of press these days for their antioxidant properties. A study by BASF, TNO, and two universitiesin Holland and Germany has demonstrated (in mice, of course) that these GM tomatoes reduce human C-reactive protein (CRP), a protein that is associated with inflammation, diabetes, and heart diease.
But no matter if the governments approve something like this, it might take a long time for general consumer acceptance.
Sir John Krebs, a professor and major proponent of genetically modified foods, has made onions shine by
modifying it with jellyfish genes. This was shown during a series of lectures that aims to show that genetically
modified (GM) foods can be a powerful tool against food shortages among people in places of high population
growth. 
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