Currently there are enough studies supporting that egg consumption does not contribute to the development of cardiovascular diseases. However, it should always be considered the diet as a whole, and not for the consumption of a food alone. Because of all its nutritional and functional properties, the egg is a recommended food, in addition to be affordable in price as well as by having a positive market presence; it is versatile and easy to prepare, easy to chew and swallow; it has low glycemic index and low calorie contents; it also has multiple culinary and technological applications. Having solved the myths around the egg, recent investigations focus on its constituents with biological activity: antimicrobial, immunological, anti-adhesive, and antihypertensive, among others. So today, the laying hen is conceived as a "bioreactor" for producing medical and technologically relevant substances.
