A review study on egg & egg-derived foods

Eggs are sources of protein, lipids and micronutrients that play an essential role in basic nutrition. However, eggs are historically linked with unfavorable aspects in human health, primarily owing to their cholesterol content. Nowadays, however, it is recognized that the reaction of cholesterol in human blood levels to dietary cholesterol intake relies on many variables, such as ethnicity, genetic composition, hormonal factors and the nutritional condition of the consumer. Eggs being a traditional food having nutrients that perform essential functions beyond basic nutrition, their promotion as functional foods should be addressed. Additionally, in recent decades, there has been a growing demand for functional foods, which is anticipated to continue to rise in the future, due to their ability to reduce the risks of certain illnesses and socio-demographic variables such as the growth in life expectancy. This article provides a short review of the benefits and drawbacks of egg consumption and the potential market offunctional eggs, and it examines the possibilities of the creation of functional eggs via technological techniques.