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Vol. 7, Issue 8 (2018)

Designer egg: A nutritional approach

Jadhav Mahesh Digambar, Mahipal Choubey, K Sangli Vikram Kumar and P Suvethika
Diet acting as vital role in maintaining health. Among the different products delivering essential nutrients to the body, an egg has perhaps a special place, being a rich and balanced source of essential amino and fatty acids as well some minerals and vitamins. This review focuses on the different methods or ways of improving the nutritional quality of eggs by enhancing levels of anti-oxidants and n-3 fatty acids such as docosahexaenoic acid (DHA). The advantages of simultaneous enrichment of eggs with vitamin E, carotenoids, selenium and DHA include better stability of polyunsaturated fatty acids (PUFA) during egg storage and cooking, high availability of such nutrients as vitamin E and carotenoids, absence of off-taste and an improved anti- oxidant and n-3 status of people consuming these eggs. Having reviewed the relevant scientific literature it is concluded that “designer eggs” can be considered as a new type of functional food.
Pages: 57-59  |  1166 Views  275 Downloads

The Pharma Innovation Journal
How to cite this article:
Jadhav Mahesh Digambar, Mahipal Choubey, K Sangli Vikram Kumar, P Suvethika. Designer egg: A nutritional approach. Pharma Innovation 2018;7(8):57-59.

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