Nutritional potential of the modified eggs with bioactive components
Date Issued
2020
Author(s)
GJorgovska, Natasha
Grigorova, Svetlana
Abadjieva, Desislava
Levkov, Vesna
Belichovska, Daniela
Abstract
The table egg is a product with high nutritive value and digestibility coefficient. Hen egg is an important source of high biological value protein, rich in essential amino acids, vitamins (except vitamin C), minerals and fatty acids. Supplementation of layer diet with increased amount of the health-promoting bioactive components provide opportunity to produce modified table eggs as functional food with benefits for the human health. Polyphenols, β-carotene, lycopene, polyunsaturated fatty acids (PUFAs), phytoestrogens, minerals, vitamins and other components are used in the diet for producing func-tional eggs which are more effective and possess more health-promoting, immunostimulating, therapeutic and functional properties. This minireview describes the concepts of modified eggs with bioactive components, their health benefits and nutritive values
Subjects
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MJAS-10-1-2-(2020)-271-Gjorgovska.pdf
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