Eggs as Functional Foods and Nutraceuticals for Human Health

Eggs as Functional Foods and Nutraceuticals for Human Health

Role

Editor: Jianping Wu

Contributing authors: C. J. Andersen and A. R. Van Dyke

Document Type

Book Contribution

Description/Summary

C. J. Andersen and A. R. Van Dyke are contributing authors, "Modulation of Inflammation by Egg Components," Chapter 10: p. 173-197.

Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns. This book presents the opportunities for processing eggs to produce value-added food, nutritional, biomedical, functional food, and nutraceutical applications. It provides new evidence around egg consumption with respect to cardiovascular diseases, metabolic syndrome, weight management, mental development, eye, muscle, and ageing health. It also highlights the new discovery regarding egg bioactives that are relevant to anti-oxidants, anti-inflammation, cardiovascular and bone health, anti-microbial and anti-viral activities.

Appealing to food scientists, food chemists, researchers in human nutrition specialising in eggs and dairy nutrition, and those involved in egg production, this book is reflecting the trends and innovations in this area of research.

ISBN

9781788012133

Publication Date

2019

Publication Information

Andersen, C. J.; Van Dyke, A. R. Modulation of inflammation by egg components. In Eggs as Functional Foods and Nutraceuticals for Human Health; Wu, J., Ed; Royal Society of Chemistry: Cambridge, 2019. https://doi.org/10.1039/9781788013833

Comments

© Royal Society of Chemistry 2019

Eggs as Functional Foods and Nutraceuticals for Human Health

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