The Health Benefits of Egg Protein

Puglisi, Michael J.; Fernández, María Luz

doi:10.3390/nu14142904

Cited by 56 publications

(40 citation statements)

References 103 publications

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“…Evidence shows that more than 50% of global deaths can be attributed to diet [ 39 ]. One hundred grams of edible egg contains 13 essential vitamins and minerals and high-quality protein (approximately 12.4 g), all for only 70 calories [ 6 ]. However, for nearly 50 years, eggs were evaluated based mainly on their cholesterol content and were thought to contribute to increased plasma cholesterol and CVD risk [ 7 ].…”

Section: Discussionmentioning

confidence: 99%

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Consumption of Eggs Alone or Enriched with Annatto (Bixa orellana L.) Does Not Increase Cardiovascular Risk in Healthy Adults—A Randomized Clinical Trial, the Eggant Study

et al. 2023

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Most atherosclerotic cardiovascular diseases can be prevented by modifying lifestyles, including unhealthy diets. Eggs contain important carotenoids that may impact cardiovascular risk. The lipid nature of eggs can improve the bioavailability of other carotenoids, such as Annatto (Bixa orellana L.), with reported antioxidant properties. Although numerous studies have shown that there is no association between egg consumption and cardiovascular risk, there is still controversy. In addition, there is limited information about Annatto’s effects on human health. This study evaluated the association between egg consumption and its enrichment with Annatto in lipid biomarkers of cardiovascular disease. In a parallel clinical trial, one hundred and five (n = 105) men and women were randomized by age, sex, and body mass index (BMI), and distributed into three groups. Subjects consumed daily, for 8 weeks, either two eggs, two eggs with Annatto, or two egg whites. Plasma lipids were measured by enzymatic colorimetric methods, plasma apolipoproteins and lipoprotein subfractions and size by nuclear magnetic resonance. There were no differences between groups in age, sex, and BMI. No significant changes were found over time or between groups in plasma triglycerides, LDL cholesterol, HDL cholesterol, apolipoprotein (apo) A1, apo B, or lipoprotein subfraction concentrations. In healthy adults, the intake of two eggs a day, or two eggs with Annatto for eight weeks, did not generate adverse changes in cardiovascular risk markers.

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Section: Discussionmentioning

confidence: 99%

“…Egg protein is considered the most bioavailable and complete, among the quality proteins. It is the standard of comparison for other protein sources, with the advantage of being one of the cheapest animal protein sources with an excellent content of essential amino acids, providing a moderate caloric content [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Consumption of Eggs Alone or Enriched with Annatto (Bixa orellana L.) Does Not Increase Cardiovascular Risk in Healthy Adults—A Randomized Clinical Trial, the Eggant Study

et al. 2023

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“…However, individual results may vary depending on exercise habits, diet, and overall health status. As with any supplement or dietary intervention, it is advisable to consult a healthcare provider before starting regular use [ 299 , 300 ].…”

Section: Bioactive Peptides Derived From Egg Proteinmentioning

confidence: 99%

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

et al. 2023

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This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.

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“…Альбумін повністю засвоюється людським організмом, виступає основним матеріалом для росту мускулатури, вгамовує почуття голоду, збільшує силові можливості атлета. Крім цього, яєчний альбумін регулює рівень холестерину в крові [17].…”

Section: виклад основного матеріалуunclassified

Pasta Products From Amaranth Flour

Kalyna¹,

Rodyhin²

2022

Вісник НТУ "ХПІ"

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Production of gluten-free pasta is offered. A new food product for a special purpose has been developed - pasta made from whole-grain amaranth flour, which will be able to provide the daily rate of fiber consumption. An analysis of the latest research and publications was conducted and it was found that Ukrainian and foreign scientists are investigating the use of new raw materials from amaranth in the technologies of functional food products. On the basis of the analyzed sources, a complex of studies on the development of macaroni recipes and determining their quality is substantiated. Based on the research results, a technology for making gluten-free pasta products has been developed. Eating amaranth macaroni will reduce the signs of aging and heart disease, reduce the effect of inflammation that occurs during allergies due to the production of immunoglobulin E and the cholesterol content in human blood. The rich content of proteins, vitamins, trace elements, fiber and essential amino acids, in particular lysine, makes pasta not only tasty, but also useful and functional food. Thanks to this, the new pasta can become a dietary product that will provide the human body with all the necessary nutrients. It was established that amaranth noodles have insufficient strength for production, because of this, manufacturers combined amaranth with other types of raw materials. It was determined that the addition of albumin, xanthan, guarana significantly improves the properties of pasta products. The ratio of recipe ingredients that ensured the production of quality products: 15% albumin, 0.7% xanthan, and 0.5% guarana to amaranth flour, were experimentally determined. The organoleptic and digestive parameters of the developed products were determined. Losses during cooking of pasta, their dependence on the type of additional raw materials, were established. The effect of albumin, xanthan, guaran as substances that ensure the hardness and consistency of products and reduce losses during cooking has been confirmed. The moisture content of finished pasta was determined. Their strength, hardness, shape and consistency were evaluated. Attention is focused on the low strength of amaranth flour pasta products and the need to pack them in hard cardboard boxes. The possibility of introducing the production of pasta products on flow-mechanized lines was considered. The rich mineral composition of amaranth, increased protein content, this allows gluten-free pasta products to have a health-giving character and become an indispensable product for healthy, balanced human nutrition.

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The Health Benefits of Egg Protein

Cited by 56 publications

References 103 publications

Consumption of Eggs Alone or Enriched with Annatto (Bixa orellana L.) Does Not Increase Cardiovascular Risk in Healthy Adults—A Randomized Clinical Trial, the Eggant Study

Consumption of Eggs Alone or Enriched with Annatto (Bixa orellana L.) Does Not Increase Cardiovascular Risk in Healthy Adults—A Randomized Clinical Trial, the Eggant Study

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

Pasta Products From Amaranth Flour

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