Cover -- Eggs as Functional Foods and Nutraceuticals for Human Health -- Preface -- Contents -- Chapter 1 - Eggs as Part of a Healthy Eating Pattern -- 1.1 Introduction -- 1.2 Dietary Recommendations Concerning Eggs -- 1.2.1 Introduction -- 1.2.2 Dietary Recommendations from 1950 to 2010 -- 1.2.3 Dietary Recommendations 2010-2015 -- 1.3 Egg Consumption in the United States -- 1.3.1 Introduction -- 1.3.2 Dietary Trends of Eggs -- 1.3.3 The Cholesterol Association -- 1.4 Egg Consumption and Cardiovascular Disease -- 1.4.1 Introduction -- 1.4.2 Epidemiological Data -- 1.4.3 Clinical Research -- 1.4.4 Recommendations Lack Support -- 1.5 Positive Health Benefits -- 1.5.1 Introduction -- 1.5.2 Eggs as a Protein Source -- 1.5.3 Eggs and Satiety -- 1.5.4 Eggs and Choline -- 1.6 Modified Eggs and the Diet -- 1.6.1 Introduction -- 1.6.2 Eggs and Vitamin D Fortification -- 1.7 Conclusion and Discussion -- References -- Chapter 2 - Eggs are a Natural Functional Food -- 2.1 Introduction -- 2.2 Eggs and Carotenoids (Lutein and Zeaxanthin) -- 2.2.1 Plasma Concentrations of Lutein and Zeaxanthin -- 2.2.2 Antioxidant Properties of Lutein and Zeaxanthin -- 2.2.3 Anti-inflammatory Properties of Lutein and Zeaxanthin -- 2.3 Eggs and Choline -- 2.3.1 Introduction -- 2.3.2 Neurological Function -- 2.3.3 Lipid Metabolism -- 2.3.4 Choline and TMAO -- 2.4 Eggs and Protein -- 2.4.1 Introduction -- 2.4.2 Egg Protein and Skeletal Muscle Health -- 2.4.3 Egg Proteins, Immunity and Other Protective Effects -- 2.4.4 Egg Protein, Satiety and Weight Loss -- 2.5 Conclusions -- References -- Chapter 3 - Egg Consumption for Appetite Control and Body Weight Regulation -- 3.1 Introduction -- 3.2 Appetite Regulation -- 3.2.1 Gut-Brain Axis and Appetite -- 3.2.1.1 Central Nervous System.

3.2.1.1.1 Hypothalamus.The hypothalamus plays a predominant role in the control of the central appetite system.13 The nutrients from food ... -- 3.2.1.1.2 The Brainstem.Recently, the importance of the brainstem, which is located outside of the hypothalamus as a secondary homeostatic... -- 3.2.1.1.3 Corticolimbic System.Food intake is also influenced by non- homeostatic factors from the environment, such as pleasure, reward, ... -- 3.2.1.2 Adiposity Signal that Modulates Appetite Behavior -- 3.2.1.3 Gut Hormones in the Control of Appetite Behavior -- 3.2.1.3.1 Cholecystokinin (CCK).CCK is the first gut hormone found to have a role in appetite control.25 CCK is secreted from the endocrin... -- 3.2.1.3.2 Ghrelin.Ghrelin is famously known as the "hunger hormone" that stimulates food intake by acting on the growth hormone secretagog... -- 3.2.1.3.3 Glucagon-­like Peptide-­1(GLP-­1).GLP-­1 is derived from the proglucagon gene,36 which is expressed in the α-­cells of the pancr... -- 3.2.2 Current Treatments for Appetite -- 3.3 Protein Diet and Satiety -- 3.4 High-egg-protein Diet and Satiety -- 3.4.1 Effect of High-egg-protein Diet on Appetite Control -- 3.4.2 Effect of High-egg-protein Diet on the Regulation of Body Weight and Body Composition -- 3.5 Conclusion and Future Research -- References -- Chapter 4 - Egg Consumption and Cardiometabolic Health -- 4.1 Introduction -- 4.2 Egg Consumption, Traditional CVD Risk Factors and Atherogenic LDL Particles -- 4.2.1 Egg Consumption in Individuals with MetS or Type 2 Diabetes -- 4.2.2 Egg Consumption in Healthy Individuals -- 4.3 Egg Consumption and Endothelial Function -- 4.3.1 Egg Consumption in Individuals with or at Risk of CVD -- 4.3.2 Egg Consumption in Healthy Individuals -- 4.4 Egg Consumption and Inflammation -- 4.4.1 Egg Consumption in Individuals at Risk of CVD or with Type 2 Diabetes.

4.4.2 Egg Consumption in Healthy Individuals -- 4.5 Egg Consumption and TMAO -- 4.6 Conclusions -- Summary -- Acknowledgements -- References -- Chapter 5 - Food for Thought - Eggs and Neurocognition -- 5.1 Nutrition and Cognitive Neuroscience -- 5.2 Current Research on Whole Eggs and Cognition -- 5.3 The Incredible, Edible Choline Powerhouse -- 5.3.1 Choline in Placental Health -- 5.3.2 Neurological Birth Defects -- 5.3.3 Prenatal and Child Cognitive Development -- 5.3.4 The Relation of Choline Intake or Status to Cognition During Adulthood -- 5.3.5 Cognitive Maintenance During the Elderly Years -- 5.4 The Egg: An Excellent Bioavailable Source of Lutein -- 5.4.1 Macular Pigment Optical Density and Its Relationship to Cognition -- 5.4.2 Prenatal and Child Cognitive Development -- 5.4.3 The Relation of Choline Intake or Status to Cognition During Adulthood -- 5.4.4 Cognitive Maintenance During the Elderly Years -- 5.5 Conclusion -- Acknowledgements -- References -- Chapter 6 - Egg Protein in Sports Nutrition -- 6.1 Introduction -- 6.2 Nutritional Profile of Eggs -- 6.3 Protein Quality of Egg -- 6.4 Dietary Protein Contributions to Skeletal Muscle -- 6.4.1 Skeletal Muscle Remodeling -- 6.5 Metabolism of Dietary Proteins -- 6.6 Sports Nutrition: Recommendations and Applications -- 6.6.1 Dietary Protein Recommendations -- 6.6.2 Egg Protein: Applications for Athletes -- 6.7 Micronutrient Implications for Exercise and Athletics -- 6.7.1 Choline -- 6.7.2 Antioxidants -- 6.8 Protein Derivatives: Bioactive Peptides -- 6.9 Conclusion -- References -- Chapter 7 - Egg Carotenoids for Eye Health -- 7.1 Introduction -- 7.2 Accumulation of Polar Carotenoids in Egg Yolk, and Enhanced Nutritional Bioavailability of Lutein and Zeaxanthin from this Di... -- 7.3 Selective Accumulation in the Human Macula: Biochemical Mechanisms.

7.4 Dietary Modification of Macular Carotenoids -- 7.5 Comparison of Dietary Supplements and Eggs as Sources of Lutein and Zeaxanthin -- 7.6 Role of Polar Carotenoids in the Human Eye: Visual Acuity -- 7.7 Role of Macular Carotenoids for the Health of Retina -- 7.8 Antioxidant Properties of Polar Carotenoids -- 7.9 Conclusions -- References -- Chapter 8 - Eggs and Bone Health -- 8.1 Introduction -- 8.2 Egg Nutrients and Bone Health -- 8.3 Egg Bioactive Compounds and Bone Health -- 8.3.1 Eggshell Compounds and Bone Health -- 8.3.2 Egg White Compounds and Bone Health -- 8.3.2.1 Ovalbumin -- 8.3.2.2 Ovotransferrin -- 8.3.2.3 Ovomucoid -- 8.3.2.4 Ovomucin -- 8.3.2.5 Lysozyme -- 8.3.2.6 Cystatin -- 8.3.3 Egg Yolk Compounds and Bone Health -- 8.3.3.1 Egg Yolk Proteins and Bone Health -- 8.3.3.2 Egg Yolk Lipids and Bone Health -- 8.3.3.3 Egg Yolk Carotenoids and Bone Health -- 8.4 Summary -- References -- Chapter 9 - Chicken Egg: Wholesome Nutrition Packed with Antioxidants -- 9.1 Oxidative Stress and Endogenous Antioxidants -- 9.2 Dietary Antioxidants in Human Health -- 9.3 Egg as an Antioxidant Food Commodity -- 9.4 Antioxidant Compounds in Egg -- 9.4.1 Ovalbumin -- 9.4.2 Ovotransferrin -- 9.4.3 Lysozyme -- 9.4.4 Cystatin -- 9.4.5 Ovoinhibitor -- 9.4.6 Phosvitin -- 9.4.7 Phospholipids -- 9.4.8 Carotenoids -- 9.4.9 Vitamins and Minerals -- 9.4.10 Egg- derived Peptides with Antioxidant Properties -- 9.5 Antioxidant- enriched Eggs -- 9.6 Effect of Storage, Processing and Gastrointestinal Digestion on Egg Antioxidants -- 9.7 Summary -- References -- Chapter 10 - Modulation of Inflammation by Egg Components -- 10.1 Introduction -- 10.2 Effects of Egg Intake in Human Populations -- 10.2.1 Epidemiological Studies -- 10.2.2 Dietary Intervention Trials -- 10.2.2.1 Effects of Egg Intake on Postprandial Inflammation -- 10.2.2.2 Effects of Egg Dose on Inflammation.

10.2.2.3 Daily Whole Egg Intake in Healthy vs. Insulin- resistant Populations -- 10.2.2.4 Effects of Egg Fractions (Whole Egg vs. Whites) on Inflammation During Weight Loss -- 10.2.2.5 Effects of Egg Composition and Modification on Inflammation -- 10.2.2.6 Effects of Eggs During Infection or Allergy -- 10.3 Bioactive Egg Components -- 10.3.1 Lipids -- 10.3.1.1 Glycerophospholipids -- 10.3.1.2 Sphingolipids -- 10.3.1.3 Fatty Acids -- 10.3.1.4 Sterols -- 10.3.2 Proteins and Peptides -- 10.3.2.1 Proteins -- 10.3.2.2 Peptides -- 10.3.3 Carotenoids -- 10.4 Summary and Conclusions -- References -- Chapter 11 - Antiviral Properties of Egg Components -- 11.1 Introduction -- 11.2 Antiviral Activities of Egg White Proteins -- 11.2.1 Ovomucin -- 11.2.2 Ovotransferrin -- 11.2.3 Lysozyme -- 11.2.4 Cystatin and Ovoglobulin -- 11.3 Antiviral Properties of Egg Yolk Components -- 11.3.1 Egg Yolk Immunoglobulin (IgY) -- 11.3.2 Egg Yolk Sialic Acid and Oligosaccharides -- 11.4 Conclusion -- References -- Chapter 12 - Innate Antimicrobial Proteins and Peptides of Avian Egg -- 12.1 Introduction -- 12.2 Antimicrobial Defense Proteins of Egg Albumen -- 12.2.1 Ovotransferrin -- 12.2.1.1 Other Health Benefits of OTf and Its Peptides -- 12.2.2 Lysozyme -- 12.2.3 Vitamin- binding Proteins -- 12.2.3.1 Riboflavin- binding Protein -- 12.2.3.2 Avidin -- 12.3 Protease Inhibitors -- 12.4 Conclusion and Perspectives -- References -- Chapter 13 - Bioactive Egg Proteins -- 13.1 Introduction -- 13.2 Beneficial Bioactivities of Major Egg Proteins -- 13.2.1 Egg Proteins with Antimicrobial Activity -- 13.2.1.1 Eggshell Proteins -- 13.2.1.2 Egg White Proteins -- 13.2.1.2.1 Lysozyme.Lysozyme is present in several animals as, for example, G- , I- , and C- type lysozymes, with the latter one being the ...

13.2.1.2.2 Ovotransferrin.Among egg white proteins, ovotransferrin is the second most abundant protein. Its physicochemical characteristics...