Development of omega-3 rich eggs through dietary flaxseed and bio-evaluation in metabolic syndrome.

Food Sci Nutr · 2020 · PMC7300047 · PMID 32566179

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highly significantno p-value reported

As shown in Table 1 , in modified eggs (omega‐3 egg), the percentage of omega‐3 and omega‐6 fatty acid was highly significant as compared to normal eggs. 3.2.

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a significant trendno p-value reported

VLDL did not show a significant trend with egg consumption, and its value was highest among normal egg treatments.

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