Objective: Ischemic heart disease is the leading cause of death at a global level. A healthy lifestyle, and especially a healthy diet, can have the effect of reducing the risk of subsequent cardiovascular events and mortality. The aim of this study was to examine the effect of hen eggs enriched with n-3 polyunsaturated fatty acids (n-3 PUFAs), vitamin E, selenium and lutein consumption on oxidative stress level and microvascular endothelium function in patients with existing chronic coronary syndrome (CCS). Design and method: A total of 30 patients (9 women and 21 men) with existing CCS participated in this study. The participants were divided in two groups; Control group (N = 15) who ate three regular hen eggs per day (n-3 PUFAs 146 mg, vitamin E 0.595 mg, selenium 0.0183 mg, lutein 0.11mg/per egg), and Nutri4 group (N = 15) who ate three enriched hen eggs per day (n-3 PUFAs 432 mg, vitamin E 1.098 mg, selenium 0.0191 mg, lutein 0.616 mg/per egg) for three weeks. Peripheral microvascular reactivity in response to vascular occlusion (PORH), and iontophoresis of acetylcholine (AChID) and sodium nitroprusside (SNPID), as well as serum lipid and fatty acids profile, pro- and anti-inflammatory cytokines level, as well as biomarkers of oxidative stress and antioxidant capacity were measured before and after the respective diet protocol. Results: Consumption of Nutri4 eggs significantly decreased serum triglycerides levels and n6/n3 PUFAs ratio, decreased levels of cytokines IL-17A and TGF-1beta, and improved endothelium-dependent microvascular PORH and AChID, but not endothelium-independent response in patients with CCS. Consumption of both Nutri4 and regular hen eggs did not affect biomarkers of oxidative stress and antioxidant capacity in CCS patients. Conclusions: Consumption of hen eggs enriched with n-3 PUFAs, vitamin E, selenium and lutein for three weeks induced an anti-inflammatory response, a favorable effect on lipid and fatty acids profile, especially on triglycerides levels and n6/n3 PUFAs ratio, as well as an improved endothelium-dependent peripheral microvascular reactivity in patients with CCS.

Objective:Functional food (FF) is a food with presumably additional health benefits beyond its nutritional effects. We have been investigating health effects of consumption of hen eggs enriched with n-3 polyunsaturated fatty acids (n-3PUFAs) in healthy young sedentary populations, athletes and patients with acute and chronic coronary syndrome. Hereby, summarized data are presented to provide overall conclusions on the effect of n-3 PUFAs enriched eggs consumption on microvascular function, blood biochemical markers of inflammation and serum lipid profile of these participants.Design and method:Randomized controlled clinical interventional studies were conducted on a total of 90 healthy young (sedentary or athletes) and 40 cardiovascular participants. Participants were given n-3PUFAs enriched hen eggs (app.1 g n-3PUFAs (3 pcs)/ day for 3 consecutive weeks or regular eggs; n-3PUFAs 245 mg/day). Microvascular blood flow in response to various stimuli was assessed in skin microcirculation by laser Doppler flowmetry. Serum lipid profile, free fatty acids profile and various proinflammatory, anti-inflammatory and oxidative stress markers were measured. The study protocol and procedures conformed with the standards set by the latest revision of the Declaration of Helsinki, were approved by the Institutional Ethical Committees and registered at ClinicalTrials.gov.Results:Young healthy sedentaries on n-3 PUFAs eggs had significantly lower cholesterol and higher HDL-cholesterol after protocol. Microvascular flow was significantly increased after n-3 PUFAs consumption in sedentary and athletes. Glutathione peroxidase (GPx) and SOD activity decreased.Cardiovascular patients: LDL cholesterol and IL-6 (in Ac-CAD patients), and hsCRP and IL-1a (in all CAD patients) significantly decreased in n-3PUFAs group. GPx activity decreased, while microvascular reactivity remained unchanged.Conclusions:Consumption of FF can enhance microvascular function in healthy young participants and athletes; this effect is not observed in cardiovascular patients. The difference probably occurred due to the duration of the dietary protocol and medications taken by cardiovascular patients. Modest anti-inflammatory effects were observed in all study groups that consumed FF. Consumption of eggs does not have adverse effects on serum lipid profile. On the contrary; consumption of FF has a beneficial effect on the n-3 to n-6 free fatty acids ratio in serum of participants.