Avian eggs have long been recognized as an excellent source of nutrients and
foods. The egg is the largest biological cell known to originate from one cell
division and is composed of various important chemical substances that form
the basis of life. The egg is a complete set of biological substances containing
nutrients such as proteins, lipids, inhibitors, enzymes, and various biologically
active substances, including growth promoting factors as well as defense factors
against bacterial and viral invasion. Since the mid - 1990s, numerous extensive
studies characterizing biophysiological functions of egg components and
seeking novel biologically active substances in hen eggs have been conducted.
These applications are being developed to utilize the nutritional and func￾tional contributions of eggs not only in food products but also as biologically
active components that may be used as nutraceutical and functional food
ingredients with the potential to reduce the risk of disease and enhance human
health and also as materials for drug and cosmetic applications. This book
focuses mainly on the most recent advances in biologically active (bioactive)
components such as nutraceuticals, pharmaceuticals, and cosmetics derived
from egg components.