Cholesterol Content and Fatty Acids Profile in Conventional and Omega-3 Enriched Eggs

Kralik, Gordana; Kralik, Zlata; Galović, Olivera; Hanžek, Danica

doi:10.1590/1806-9061-2020-1412

Cited by 3 publications

(3 citation statements)

References 27 publications

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“…They contain a significant amount of soybean oil, which is a main source of phytosterols and places this category in first place compared to the rest of the categories. The position of the eggs category in the cholesterol content assay was as expected, given its well-documented high cholesterol content, ranging from 193 mg to 275 mg per egg [36][37][38]. BFs have high cholesterol content and a discrete amount of phytosterol (Figure 1C) due to their formulation, which includes meat derivatives as main ingredients as well as vegetable oils [20,[39][40][41].…”

Section: Fat Sterol Content and Fame Nutritional Indexes In Rtes And Ffssupporting

confidence: 69%

Oxidative Status of Ultra-Processed Foods in the Western Diet

Maldonado-Pereira,

Barnaba,

Medina-Meza

2023

Nutrients

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Ultra-processed foods (UPFs) have gained substantial attention in the scientific community due to their surging consumption and potential health repercussions. In addition to their well-established poor nutritional profile, UPFs have been implicated in containing various dietary oxidized sterols (DOxSs). These DOxSs are associated with a spectrum of chronic diseases, including cardiometabolic conditions, cancer, diabetes, Parkinson’s, and Alzheimer’s disease. In this study, we present a comprehensive database documenting the presence of DOxSs and other dietary metabolites in >60 UPFs commonly consumed as part of the Western diet. Significant differences were found in DOxS and phytosterol content between ready-to-eat (RTE) and fast foods (FFs). Biomarker analysis revealed that DOxS accumulation, particularly 25-OH and triol, can potentially discriminate between RTEs and FFs. This work underscores the potential utility of dietary biomarkers in early disease detection and prevention. However, an essential next step is conducting exposure assessments to better comprehend the levels of DOxS exposure and their association with chronic diseases.

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Section: Fat Sterol Content and Fame Nutritional Indexes In Rtes And Ffssupporting

confidence: 69%

Oxidative Status of Ultra-Processed Foods in the Western Diet

Maldonado-Pereira,

Barnaba,

Medina-Meza

2023

Nutrients

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“…This has led to manipulating poultry diets to influence the nutritional constituents in eggs [25]. Several studies have been carried out in this regard and reported in literature [14,15,[26][27][28][29][30][31][32][33][34][35]. Besides the fatty acid constituents of eggs, some minerals like selenium and iodine have been enriched in eggs via enrichment of feed [35,36] and feed formulation [37].…”

Section: Eggs As Quality Foodmentioning

confidence: 99%

“…Firstly, from improving productive performance, modulation of cholesterol contents in eggs and egg quality have been reported [14,15,34,38,56,57]. However, gradually, inclusion of medicinal plants in diets of laying hens is focusing at making eggs functional food by improving or fortifying the content of nutrients present in eggs with benefits to consumers of eggs such as antioxidant properties [34,[58][59][60].…”

Section: Medicinal Plants As Component Of Feed and Their Benefits To ...mentioning

confidence: 99%

Antioxidant Fortification of Eggs through Nutrition of Laying Hens Administered Herbs/Medicinal Plants

O. Yusuf,

T.S. Ofongo

2024

Medicinal Plants - Chemical, Biochemical, and Pharmacological Approaches

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The sole aim of raising pullet hens in the poultry industry is to produce eggs for human consumption in a large scale when they commence laying. Eggs are important dietary components to humans both adult and children and is classified as complete protein. However, certain quality of eggs produced by laying hens is further influenced by the diet consumed which in turn is determined by the quality of the feed ingredients making up the diet. Antibiotic residue in eggs and antimicrobial resistance are few concerns to consumers of poultry products. The current era of limiting antimicrobial utilization for livestock production has increased research into medicinal plants and herbs as suitable alternative. Antioxidant and anti-inflammatory activities reported in literature indicate the invaluable benefits of these plants both for humans and livestock. This book chapter attempts to present the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity of eggs from laying hens fed medicinal plants – Vernonia amygdalina and Ocimum gratissimum as component of feed or administered orally as an aqueous extract. The DPPH antioxidant scavenging activity was present in eggs sampled but was better (p < 0.05) in eggs of laying hens administered aqueous O. gratissimum extract.

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Oxidative Status of the Ultra-Processed Foods in the Western Diet

Maldonado‐Pereira

Barnaba

Medina-Meza

2023

Preprint

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Ultra-processed foods (UPFs) and their nutritional value have become a trending topic in the scientific community because of their increasing demand, and their potentially adverse effects on human health. Besides the poor nutritional value attributed to UPFs, countless studies have also reported the presence of different dietary oxidized substances in these meals. DOxS are associated with several chronic diseases such as cardiometabolic diseases (CMD), cancer, diabetes, Parkinson's, and Alzheimer's disease. In this study, a database of DOxS and other dietary metabolites detected in 63 UPFs meals part of the Western diet is reported. Significant differences were found in DOxS and phytosterol contents between ready-to-eat and fast food (FF). Putative biomarkers were suggested for RTE (brassicasterol) and FF (7a-OH and 7b-OH), as well as for all 6 different food categories: dairy (brassicasterol), eggs & derivatives (stigmasterol and b-sitosterol), meat & poultry (7a-OH), seafood, baby food (b-sitosterol), and others (campesterol). Ideally, the use of dietary biomarkers could potentially help in the future to identify in an early stage the presence of different chronic diseases, and even, prevent their development. Nevertheless, an exposure assessment is critical to understand the exposure level of DOxS and their relationship with different chronic diseases.

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Cholesterol Content and Fatty Acids Profile in Conventional and Omega-3 Enriched Eggs

Cited by 3 publications

References 27 publications

Oxidative Status of Ultra-Processed Foods in the Western Diet

Oxidative Status of Ultra-Processed Foods in the Western Diet

Antioxidant Fortification of Eggs through Nutrition of Laying Hens Administered Herbs/Medicinal Plants

Oxidative Status of the Ultra-Processed Foods in the Western Diet

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