Unlocking the Power of Eggs: Nutritional Insights, Bioactive Compounds, and the Advantages of Omega-3 and Omega-6 Enriched Varieties

Abstract

This study explores the nutritional benefits and health implications of omega-3- and omega-6-enriched eggs, positioning them within the context of functional foods aimed at improving public health outcomes. With rising consumer interest in nutritionally fortified foods, omega-enriched eggs have emerged as a viable source of essential fatty acids, offering potential benefits for cardiovascular health, inflammation reduction, and cognitive function. This research examines enrichment techniques, particularly dietary modifications for laying hens, such as the inclusion of flaxseed and algae, to enhance omega-3 content and balance the omega-6-to-omega-3 ratio in eggs. The findings indicate that enriched eggs provide significantly higher levels of essential fatty acids and bioactive compounds than conventional eggs, aligning with dietary needs in populations with limited access to traditional omega-3 sources like fish. This study further addresses consumer perception challenges, regulatory constraints, and environmental considerations related to sustainable production practices. The conclusions underscore the value of omega-enriched eggs as a functional food that aligns with health-conscious dietary trends and recommend ongoing research to refine enrichment methods and expand market accessibility.