Designer eggs: from improvement of egg composition to functional food.

PF Surai, NHC Sparks

Research output: Contribution to journalArticlepeer-review

244 Citations (Scopus)


Diet plays an important role in maintaining health. Among the different products delivering essential nutrients to the body, an egg has arguably a special place, being a rich and balanced source of essential amino and fatty acids as well some minerals and vitamins. This paper focuses on the benefits to the consumer of improving the nutritional quality of eggs by enhancing levels of anti-oxidants and n-3fatty acids such as docosahexaenoic acid (DHA). The advantages
of simultaneous enrichment of eggs with vitamin E, carotenoids, selenium and DHA include better stability of polyunsaturated fatty acids (PUFA) during egg storage and cooking, high availability of such nutrients as vitamin E and
carotenoids, absence of off-taste and an improved anti-oxidant and n-3status of people consuming these eggs. Having reviewed the relevant scientific literature it is concluded
that ‘‘designer eggs’’ can be considered as a new type of
functional food
Original languageEnglish
Pages (from-to)7-16
JournalTrends in food science & technology.
Issue number1
Publication statusPrint publication - Jan 2001


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