Abstract: The present invention relates to the field of food products, especially food products specifically designed for providing health benefits beyond the basic function of nutrition for a subject consuming the product on a regular basis, e.g. on a daily basis. In particular, the invention relates to a non-therapeutic method of improving a cognitive function in a subject, the method comprising administering to the subject a composition comprising at least one omega-3 fatty acid and at least one xanthophyll selected from lutein and zeaxanthin, wherein the improvement of said cognitive function is the prevention or the treatment of the decline of a cognitive function or the amelioration of a cognitive function. In addition, the invention particularly relates to a composition comprising at least one omega-3 fatty acid and at least one xanthophyll selected from lutein and zeaxanthin, for use in the prevention or the treatment of the decline of a cognitive function or for use in the amelioration of a cognitive function.

Abstract: The invention relates to a non-therapeutic method of improving or maintaining cognitive functioning in a subject, the method comprising administering to the subject a composition comprising subtilisin A hydrolysate of lysozyme. Furthermore, the invention relates to a subtilisin A hydrolysate of lysozyme for use in a method for the treatment of impaired cognitive functioning in a subject in need thereof. In addition, the invention relates to the use of a nutraceutical, a food product, a functional food, a food stuff, a food ingredient, a food supplement and/or a feed product, comprising a subtilisin A hydrolysate of lysozyme, in the non-therapeutic method of improving or maintaining cognitive functioning in a subject, or a nutraceutical, a food product, a functional food, a food stuff, a food ingredient, a food supplement and/or a feed product, comprising a subtilisin A hydrolysate of lysozyme, for use in the method for the treatment of impaired cognitive functioning in a subject in need thereof.

Abstract: The present invention relates to the field of food products, especially food products specifically designed for providing health benefits beyond the basic function of nutrition for a subject consuming the product on a regular basis, e.g. on a daily basis. According to the present invention eggs are produced, in particular chicken eggs, that are enriched in one or more pharmacologically active nutrients. The egg yolk obtained from the aforementioned eggs can suitably be used in high amounts as a component of a functional food product having all the characteristics that are normally required for such functional food products. A preferred example of a food product in accordance with the invention is a ready to drink shot containing approximately one whole egg yolk in a volume as small as 100 ml.

Abstract: The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer: —is in heat exchanging contact with the shell of the egg; —has a dielectric constant with an imaginary part, ??, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and—having a layer thickness d of 1-6 millimeter and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.

Abstract: The present invention relates to the field of food products, especially food products specifically designed for providing health benefits beyond the basic function of nutrition for a subject consuming the product on a regular basis, e.g. on a daily basis. According to the present invention eggs are produced, in particular chicken eggs, that are enriched in one or more pharmacologically active nutrients. The egg yolk obtained from the aforementioned eggs can suitably be used in high amounts as a component of a functional food product having all the characteristics that are normally required for such functional food products. A preferred example of a food product in accordance with the invention is a ready to drink shot containing approximately one whole egg yolk in a volume as small as 100 ml.

Abstract: The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer: —is in heat exchanging contact with the shell of the egg; —has a dielectric constant with an imaginary part, ??, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and —having a layer thickness d of 1-6 millimeter and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.

Abstract: The invention relates to an apparatus for boiling an egg, said apparatus comprising a device for providing microwave radiation in a confined space, said space further comprising a holder provided with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer:—is in heat exchanging contact with the shell of the egg;—has a dielectric constant with an imaginary part, ??, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.