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A significant focus in the nutrition era has been oriented to nutraceutical
and functional foods. The health promoting potential of such provisions is ascribed
to nutrition and these constituents have useful properties playing important
role for egg producers. The biological and nutraceutical importance of egg is
often due to the active compounds. It holds various bioactive compounds having
significant nutraceutical properties like antioxidant, antiallergenic, antiartherogenic,
antimicrobial and cardioprotective. Antioxidants are important against many
disorders like hypercholesterolemia and cardiovascular diseases. The growing
attention on natural antioxidants has promoted researches in investigating new
antioxidant sources having profitable prospective. Confirmation for the effectiveness
of the enrichment of eggs with bioactive compounds by inclusion of plant-derived
materials in the diet of egg-producing poultry has been reviewed. This review
study aims to discuss the antioxidant potential of natural substances used to
enrich the eggs and highlight the importance of eggs as potential nutraceutical
food. The evidence for health-promoting effects of enriched eggs has also been
included.
