Background. Extensive research conducted in recent years on food and human nutrition in terms of quality of life and health indicates that the gut microbiota is a key factor in this regard. Therefore, attention is being paid to minimally processed, organic and generally health-promoting foods. This prompts the development and implementation of functional foods with specific health-promoting properties.
Results and conclusions. This article highlights raw materials important from a health perspective, namely eggs and selected dairy products, highlighting their biological and nutritional value. The role of ovo-phospholipids, in particular, cannot be overestimated, and their addition to dairy products allows us to develop new lines of functional food products. Ovo-phospholipids combined with fermented dairy products have a significant impact on the development of gut microflora and its biological regeneration, which contributes to good health and quality of life.