| Issue |
OCL
Volume 17, Number 1, Janvier-Février 2010
Dossier : Comment peut-on améliorer la qualité nutritionnelle des graisses animales ?
|
|
|---|---|---|
| Page(s) | 43 - 46 | |
| Section | Nutrition – Santé | |
| DOI | https://doi.org/10.1051/ocl.2010.0290 | |
| Published online | 15 January 2010 | |
Composition en acides gras des œufs : intérêt nutritionnel et valeur santé
Applications santé des lipides (ASL), Bioparc Vichy, 03270 Hauterive, France
*
gerard.pieroni@asl-lipides.com
Abstract
The average composition in lipids and fatty acids of the hen’s egg is reported. The fact that the egg is a source of phospholipids is pointed out. The enrichment in essential fatty acids in response to different dietary lipids is reported with a focus on enrichment with omega 3 fatty acids. The results of the different approaches of enrichment through seeds oils, marine oils or both are described. The potential interest of using omega 3 enriched egg, specially DHA enriched egg, in human nutrition is documented through the specific properties of DHA-bearing egg phospholipids in terms of stability to oxidation, better bioavailability and specific physiological effects.
Key words: egg / fatty acids / phospholipids / composition / n-3 / DHA
© John Libbey Eurotext 2010
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