Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
Nutrients. 2019 Mar 22;11(3):684. doi: 10.3390/nu11030684.
Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.
鸡蛋是一种封装的宏量和微量营养素来源，可满足支持胚胎发育直至孵化的所有需求。其营养成分的完美平衡和多样性、高消化率以及实惠的价格，使鸡蛋成为人类的基本食品。然而，鸡蛋仍然需要面对多年来营养学家的建议，这些建议旨在限制鸡蛋的摄入量，以限制心血管疾病的发病率。大多数实验、临床和流行病学研究的结论是，饮食中鸡蛋带来的胆固醇与血浆总胆固醇的升高之间没有证据表明存在相关性。鸡蛋仍然是一种营养质量高的食品，适合包括老年人和儿童在内的成年人食用，在全球范围内广泛食用。与此同时，有强有力的证据表明，鸡蛋还含有许多尚未被探索的生物活性化合物，这些化合物可能对预防/治疗疾病具有很高的兴趣。本文综述了（1）鸡鸡蛋的主要营养特性，（2）与鸡蛋生物活性化合物相关的新数据，以及（3）一些影响鸡蛋成分的因素，包括各种家禽鸡蛋营养价值的比较。
