NUTRITIONAL COMPOSITION, BIOACTIVE COMPOUNDS AND HEALTH EFFECTS OF EGGS: A COMPREHENSIVE REVIEW

Abstract

Eggs represent a nutrient rich food system that combines a balanced nutritional composition with a diverse range of bioactive substances that contribute positively to human health. This paper provides a thorough overview of the main constituents of eggs, including proteins, lipids, vitamins, minerals, and carotenoids, and summarizes their biological activities and functional properties. Proteins present in eggs, such as ovalbumin, ovotransferrin, and lysozyme, are known for their antimicrobial, antioxidant, and immune-regulating activities. In addition, phospholipids and choline from the egg yolk play crucial roles in maintaining cardiovascular and neurological functions. Lutein and zeaxanthin from egg yolk are highly bioavailable carotenoids with proven benefits for ocular and cognitive health. Additionally, the paper analyzes the potential role of egg intake in body weight regulation, cardiometabolic health, neurocognitive performance, bone integrity, and applications in sports nutrition. Evidence from epidemiological and clinical studies indicates that moderate egg consumption supports satiety, promotes muscle protein synthesis, and maintains lipid homeostasis without increasing cardiovascular risk. Overall, eggs qualify as functional foods due to their nutrient density and the synergistic action of their bioactive compounds, supporting health promotion and disease prevention across the lifespan.