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Canadian researchers have found that eggs, often called, Mother Nature’s perfect food, may be a good candidate for cancer and heart disease prevention.

Researchers at the University of Alberta examined egg yolks produced by hens fed diets primarily of wheat or corn and determined that they contain two amino acids, tyrosine and tryptophan that possess high antioxidant properties.  Antioxidants are known to help prevent the development of cancer and cardiovascular disease.

The researchers believe this discovery, while significant may only be the beginning of finding other antioxidants contained within

According to Jiaping Wu, a University of Alberta graduate student and lead researcher, “Ultimately we’re trying to map antioxidants in egg yolks so we have to look at all of the properties in the yolks that could contain antioxidants, as well as how the eggs are ingested.”

In earlier studies, these researchers discovered egg proteins were converted by enzymes in the intestinal tract and produced proteins that act in the same manner as anti-hypertensive drugs, ACE inhibitors do.

Source: Journal of Food Chemistry

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