Omega-3 Egg
Today, the most prevalent causes of mortality in the developed and developing countries are those associated with cardiovascular diseases (CVD). This fact has raised concern about the relationship between health and diet, in general, and the dietary lipid
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Omega-3 Egg Manohar L. Panse, Shripad P. Atakare, Mahabaleshwar V. Hegde, and Shivajirao S. Kadam
List of Abbreviations
EFAs n-3 PUFA n-6 PUFA EAA AA ALA LA EPA DHA CHD US FDA CVD PCB EW CLA AHA AMA UK FAO MO FO LDL HDL HMA HUFA RNI RDA
Essential fatty acids Omega-3 polyunsaturated fatty acids Omega-6 polyunsaturated fatty acids Essential amino acids Arachidonic acid Alpha-linolenic acid Linoleic acid Eicosapentaenoic acid Docosahexanoic acid Coronary heart diseases United States of America Food and Drug Administration Cardiovascular diseases Polychlorinated biphenols Egg white Conjugated linoleic acid American Heart Association American Medical Association United Kingdom Food and Agriculture Association Menhaden oil Fish oil Low-density lipoprotein High-density lipoprotein Heterotrophic microalgae Highly unsaturated fatty acids Recommended nutrition intake Recommended daily allowance
M.L. Panse (&) S.P. Atakare Real World Nutrition Laboratory Foundation, Behind Women’s Engineering College, Bharati Vidyapeeth Deemed University, Dhankawadi, Pune, 411043, Maharashtra, India e-mail: [email protected]
M.V. Hegde Center for Innovation in Nutrition Health Disease, IRSHA, Bharati Vidyapeeth Deemed University, Medical College Campus, Dhankawadi, Pune, 411043, Maharashtra, India e-mail: [email protected]
S.P. Atakare e-mail: [email protected]
S.S. Kadam Bharati Vidyapeeth Deemed University, Bharati Vidyapeeth Bhavan, LBS Road, Pune, 411030, Maharashtra, India e-mail: [email protected]
© Springer International Publishing Switzerland 2016 M.V. Hegde et al. (eds.), Omega-3 Fatty Acids, DOI 10.1007/978-3-319-40458-5_5
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Introduction Egg is nature’s life-supporting chemical storehouse. It provides a perfectly packaged, highly nutritious food containing vital nutrients including high-quality protein, vitamins, and minerals, which are essential for humans. Egg, due to its excellent nutrients profile, less cost, and versatility in food preparation, is a popular food item for all societies of the world. They are consumed worldwide, without restriction by any religious or cultural consideration [1].
Egg Nutritional Content Eggs are one of the best low-price sources of high-quality protein, vitamins, and minerals. The comparative analysis of regular eggs and omega-3 eggs (in house data) is given in Table 5.1. Proteins are made up of amino acids. Some amino acids are essential to humans because the human body cannot synthesize them. Eggs contain all nine essential amino acids (EAA): histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. The pattern of essential amino acids in egg protein is very similar to the pattern needed by the human body; therefore, the egg is often referred as a gold standard for comparing the protein quality of other foods [2]. The Food and Agriculture Organization of the United Nations (FAO) [3] rates the biological value of whole egg protein at 93.7 (based on a 100-point scale), followed by cow’s milk 84.5, fish 76, beef 74.3,
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