Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

Nutrients

Jose M. Miranda²  Xaquin Anton¹  Celia Redondo-Valbuena²  Paula Roca-Saavedra²  Jose A. Rodriguez³  Alexandre Lamas²  Carlos M. Franco² 

[1] Clavo congelados, S. A. Caldas de Reis, 36650 Pontevedra, Spain; E-Mail:;Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain; E-Mails:;Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42076 Pachuca, Hidalgo, Mexico; E-Mail:

关键词: egg;    egg-derived products;    functional foods;    cholesterol;    technological elaboration;    omega-3.;   

DOI  :  10.3390/nu7010706

来源: mdpi

【 摘 要 】

Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. However, eggs are traditionally associated with adverse factors in human health, mainly due to their cholesterol content. Nowadays, however, it is known that the response of cholesterol in human serum levels to dietary cholesterol consumption depends on several factors, such as ethnicity, genetic makeup, hormonal factors and the nutritional status of the consumer. Additionally, in recent decades, there has been an increasing demand for functional foods, which is expected to continue to increase in the future, owing to their capacity to decrease the risks of some diseases and socio-demographic factors such as the increase in life expectancy. This work offers a brief overview of the advantages and disadvantages of egg consumption and the potential market of functional eggs, and it explores the possibilities of the development of functional eggs by technological methods.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.