SciELO - Scientific Electronic Library Online

vol.35 número especial 6Evolución en la oferta de bebidas no alcohólicas en los últimos 25 años: reducción de azúcar como nutriente crítico y uso de edulcorantesEfectos del consumo moderado de cerveza en la salud índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google


Nutrición Hospitalaria

versão On-line ISSN 1699-5198versão impressa ISSN 0212-1611


APARICIO, Aránzazu et al. Egg as a source of antioxidants and bioactive components against chronic processes. Nutr. Hosp. [online]. 2018, vol.35, n.spe6, pp.36-40.  Epub 06-Jul-2020. ISSN 1699-5198.

Egg is a very nutritious food since it contains almost all the essential nutrients for humans. In addition, it can be considered as a functional food due to the numerous bioactive compounds it contains, with important beneficial effects on health. Although some of them are well known and there are many researches about them, such as the role of lutein and zeaxanthin in ocular health, others such as egg-derived bioactive peptides or phospholipids are less known, and for this reason they are not less important, since the studies carried out until now point out that those could have a very important role in the prevention and development of some chronic diseases such as hypertension, obesity or metabolic syndrome, among others. The inclusion of the egg in the diet is necessary not only from the nutritional point of view but also sanitary.

Palavras-chave : Egg; Lutein; Zeaxanthin; Bioactive peptides; Chronic diseases.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )