Volume 17, Number 1, Janvier-Février 2010Dossier : Comment peut-on améliorer la qualité nutritionnelle des graisses animales ?
|Page(s)||43 - 46|
|Section||Nutrition – Santé|
|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
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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