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

Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain
Clavo congelados, S. A. Caldas de Reis, 36650 Pontevedra, Spain
Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42076 Pachuca, Hidalgo, Mexico
Author to whom correspondence should be addressed.
Nutrients 2015, 7(1), 706-729;
Received: 11 November 2014 / Revised: 26 December 2014 / Accepted: 15 January 2015 / Published: 20 January 2015
(This article belongs to the Special Issue Egg Consumption and Human Health)
PDF [197 KB, uploaded 20 January 2015]


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. View Full-Text
Keywords: egg; egg-derived products; functional foods; cholesterol; technological elaboration; omega-3. egg; egg-derived products; functional foods; cholesterol; technological elaboration; omega-3.
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Miranda, J.M.; Anton, X.; Redondo-Valbuena, C.; Roca-Saavedra, P.; Rodriguez, J.A.; Lamas, A.; Franco, C.M.; Cepeda, A. Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods. Nutrients 2015, 7, 706-729.

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