[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.3746/jfn.2003.8.3.294

Fatty Acid Modified Eggs as a Delivery System for Functional Lipids

Cherian, Gita (Department of Animal Sciences, Oregon State University)

Publication Information

Preventive Nutrition and Food Science / v.8, no.3, 2003 , pp. 294-300 More about this Journal

Abstract

The chicken egg provides a perfectly packaged, portion controlled, highly nutritious food containing vital nutrients essential for maintaining human health. However, concern by health professionals over the possible association of diets high in fat and cholesterol to chronic diseases has led to a decrease in egg consumption. Several different strategies have been adopted by the poultry food industry to enhance the nutritional value of eggs. The major emphasis has been focused on the modification of polyunsaturated fatty acid composition and fat soluble vitamins. This review briefly describes the composition, lipid nutrient content and the positive health effects of egg lipid nutrients.

Keywords

chicken egg; polyunsaturated fatty acids;

Citations & Related Records

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