Egg fatty acids composition. Nutritional interest and health value

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 DHAbearing egg phospholipids in terms of stability to oxidation, better bioavailability and specific physiological effects. (C) 2010 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.