ABSTRACT
The nutritional and physiological functions of egg yolk components Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women’s University, Japan
1 Introduction
2 Egg yolk proteins
3 Egg yolk lipids
4 Egg yolk cholesterol
5 Egg yolk antibody (IgY)
6 Other bioactive components derived from egg yolk
7 Conclusion
8 Where to look for further information
9 Abbreviations
10 References
Eggs have been a valuable food source across the world for thousands of years. Almost 2500 years ago, the ancient Greek physician Hippocrates said, ‘Let foods be your medicines and medicines be your foods.’ Hippocrates had excellent foresight for the relationship between food and disease in modern society; there are now many lifestylerelated diseases such as obesity, diabetics and hypertension. Today, it is recognized that a healthy diet will promote good health and possibly delay the onset of disease.
