Relationship of the egg’s nutritional properties with the functioning of the immune system: Review

Abstract

The chicken egg contains health promoting and disease preventing substances, making it a functional food, in addition to being an important reserve of proteins, lipids, vitamins and minerals. Therefore, the aim of this work was to discuss the relationship between the nutritional properties of eggs and the functioning of the immune system. Among the main nutrients present in the egg that can exert an immunomodulatory function and contribute to the activity of the immune system, specifically in preventing and combating diseases, we can mention: the fat-soluble vitamins A, D and E; the microminerals copper (Cu), selenium (Se) and zinc (Zn) and fatty acids from the omega-3 family (ω-3 AGs). Based on the presence of these nutritional components, egg consumption will contribute to the formation, development and functioning of the immune system, as its nutritional composition can assist in the defense actions of the human body, and consequently in preventing and combating diseases. In this sense, the intake of functional nutrients present in eggs, a low-cost and easily acquired food, will provide better health for the population through greater biological activities, which can provide a stronger and more resistant body structure.