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Egg enrichment in omega-3 fatty acids

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The role of food in human health is again in vogue, however, the link between what we eat and our health is a subject that was being written about long ago as 500 BC when Hippocrates wrote "let food be your medicine and medicine be your food." Eggs have been associated with creation, fertility, and new life since ancient times and are consumed by every generation from childhood to late life. Thus, compared with the hen's egg, no other single food of animal origin is eaten by so many people all over the world, and none is served in such a variety of ways. The egg is considered as nature's most complete food containing high quality proteins and a 2 to 1 ratio of unsaturated fats to saturated fats. It is an excellent source of iron, phosphorous, and other minerals, and contains all the vitamins with exception of vitamin C. The possibility of manipulating the nutrient composition of eggs was shown as long ago as 1934, and modification of the polyunsaturated fatty acid (PUFA) composition has been addressed since the early 1960s. Egg yolk composition depends on the dietary nutrient provision and information is accumulating suggesting that other nutrients in eggs can have their content manipulated. Some egg producers today supply new-type or specialty eggs (organic eggs, free-range eggs, omega eggs, etc.). These eggs may be slightly different in nutrient value from regular eggs or they may come from hens housed or fed in a special way. © Springer-Verlag Berlin Heidelberg 2007.




Yannakopoulos, A. L. (2007). Egg enrichment in omega-3 fatty acids. In Bioactive Egg Compounds (pp. 159–170). Springer Berlin Heidelberg.

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