Antioxidant Effects of Egg Yolk on Linoleic Acid and Lard.

Yamamoto, Yoshiyuki; Omori, Miki; Miyamoto, Teijiro

doi:10.1271/bbb1961.55.2403

Cited by 3 publications

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“…Antioxidant Properties. The antioxidant effects of egg yolk lipids and phospholipids are well-known ( − ) and have been examined for the prevention of unsaturated fatty acid oxidation. Phosvitin has also been recognized as an egg yolk antioxidant component, acting as an antioxidant by chelating iron ions ().…”

Section: Egg Yolkmentioning

confidence: 99%

Advances in the Value of Eggs and Egg Components for Human Health

Kovacs-Nolan

Phillips

Mine

2005

J. Agric. Food Chem.

449

282

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The avian egg is an important source of nutrients, containing all of the proteins, lipids, vitamins, minerals, and growth factors required by the developing embryo, as well as a number of defense factors to protect against bacterial and viral infection. Moreover, eggs are now understood to contain substances with biological functions beyond basic nutrition, and extensive research has been undertaken to identify and characterize these biologically active components. This review mainly focused on biological activities of proteins and peptides derived from egg components. Several biological activities have now been associated with egg components, including novel antimicrobial activities, antiadhesive properties, immunomodulatory, anticancer, and antihypertensive activities, antioxidant properties, protease inhibitors, nutrient bioavailability, and functional lipids, highlighting the importance of egg and egg components in human health and in disease prevention and treatment. Continued research to identify new and existing biological functions of hen egg components will help to define new methods to further improve the value of eggs as a source of numerous biologically active compounds with specific benefits for human and animal health and secure their role in the therapy and prevention of chronic and infectious disease.

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Section: Egg Yolkmentioning

confidence: 99%

Advances in the Value of Eggs and Egg Components for Human Health

Kovacs-Nolan

Phillips

Mine

2005

J. Agric. Food Chem.

449

282

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“…Egg yolk lipids have anti oxidative activity toward linoleic acid (LA), although this activity is weaker than that of unfractionated egg yolk. 10) The effects of the characteristic structure of apoprotein-lipid complexes on the functions of lipoproteins are of interest. Mizutani and Nakamura have shown the importance of the structure of such complexes for the emulsifying properties of LOL, 11) but we do not know of any reports about the effects of the structure of lipoproteins on their antioxidative activity.…”

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confidence: 99%

Antioxidative Activity of Egg Yolk Lipoproteins

Yamamoto

Omori

1994

Bioscience, Biotechnology, and Biochemistry

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Biologically Active Hen Egg Components in Human Health and Disease

Mine

Kovacs-Nolan

2004

J. Poult. Sci.

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It is widely recognized that eggs are more than a source of dietary nutrients, and extensive studies identifying and characterizing the biologically active components of eggs have been carried out. Numerous biological activities have now been associated with egg components, including antibacterial and antiviral activity, immunomodulatory activity, and anti-cancer activity, indicating the importance of eggs and egg components in human health, and disease prevention and treatment. The potential of some of these biologically active components has already been realized, including egg white lysozyme and avidin, and yolk IgY and lecithin, which are currently produced on an industrial scale, and have been applied for the prevention and treatment of various medical conditions. The information presented here serves to demonstrate the significant potential of biologically active egg components, for medical, nutraceutical, and foodfortification applications.

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Antioxidant Effects of Egg Yolk on Linoleic Acid and Lard.

Abstract: The prevention of lipid oxidation in food is desirable not only for palatability but also for nutritional value and safety. The safety of some synthetic antioxidants is

Cited by 3 publications

References 0 publications

Advances in the Value of Eggs and Egg Components for Human Health

Advances in the Value of Eggs and Egg Components for Human Health

Antioxidative Activity of Egg Yolk Lipoproteins

Biologically Active Hen Egg Components in Human Health and Disease

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