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Keywordsegg; egg-derived products; functional foods; cholesterol; technological elaboration; omega-3.; atherosclerosis; cardiovascular disease; egg; HDL; phosphatidylcholine; phospholipids; sphingomyelin; TMAO; diabetes; eggs; lipoproteins; TNF-α; IL-6; glucose; inflammation; dietary protein; iron deficiency anemia; egg-yolk protein; ovalbumin; dietary cholesterol; eggs; type 2 diabetes mellitus; cardiovascular disease; eggs; inflammation; phospholipids; cholesterol; lutein; bioactive proteins; healthy adults; metabolic syndrome; type 2 diabetes mellitus; hen eggs; naturally-occurring antioxidants; antioxidant-enriched eggs; processing; gastrointestinal digestion; diet; eggs; healthy eating index; Hispanic women; nutrient intake; eggs; dietary cholesterol; plasma cholesterol; lipoproteins; choline; xanthophylls; vitellogenin; lipovitellin; phosvitin; immunity; antioxidant activity; ovotransferrin; nutraceutical; functional food; antioxidant; n/a
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