Composition en acides gras des œufs : intérêt nutritionnel et valeur santé

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.

Keywords

• egg
• fatty acids
• phospholipids
• composition
• n-3
• DHA