Next Article in Journal
Anti-Tumor Effect of Steamed Codonopsis lanceolata in H22 Tumor-Bearing Mice and Its Possible Mechanism
Next Article in Special Issue
Egg Intake and Dietary Quality among Overweight and Obese Mexican-American Postpartum Women
Previous Article in Journal
Effects of APOE rs429358, rs7412 and GSTM1/GSTT1 Polymorphism on Plasma and Erythrocyte Antioxidant Parameters and Cognition in Old Chinese Adults
Previous Article in Special Issue
Bioactive Egg Components and Inflammation
Article Menu

Export Article

Open AccessReview
Nutrients 2015, 7(10), 8274-8293; doi:10.3390/nu7105394

Hen Egg as an Antioxidant Food Commodity: A Review

Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada
*
Author to whom correspondence should be addressed.
Received: 22 July 2015 / Revised: 17 September 2015 / Accepted: 18 September 2015 / Published: 24 September 2015
(This article belongs to the Special Issue Egg Consumption and Human Health)
View Full-Text   |   Download PDF [257 KB, uploaded 24 September 2015]

Abstract

Intake of antioxidants through diet is known to be important in reducing oxidative damage in cells and improving human health. Although eggs are known for their exceptional, nutritional quality, they are not generally considered as antioxidant foods. This review aims to establish the importance of eggs as an antioxidant food by summarizing the current knowledge on egg-derived antioxidants. Eggs have various natural occurring compounds including the proteins ovalbumin, ovotransferrin and lysozyme in egg white, as well as phosvitin, carotenoids and free aromatic amino acids in egg yolk. Some lipophilic antioxidants such as vitamin E, carotenoids, selenium, iodine and others can be transferred from feed into egg yolk to produce antioxidant-enriched eggs. The bioactivity of egg antioxidants can be affected by food processing, storage and gastrointestinal digestion. Generally thermal processing methods can promote loss of antioxidant properties in eggs due to oxidation and degradation, whereas gastrointestinal digestion enhances the antioxidant properties, due to the formation of new antioxidants (free amino acids and peptides). In summary, in addition to its well-known nutritional contribution to our diet, this review emphasizes the role of eggs as an important antioxidant food. View Full-Text
Keywords: hen eggs; naturally-occurring antioxidants; antioxidant-enriched eggs; processing; gastrointestinal digestion hen eggs; naturally-occurring antioxidants; antioxidant-enriched eggs; processing; gastrointestinal digestion
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Nimalaratne, C.; Wu, J. Hen Egg as an Antioxidant Food Commodity: A Review. Nutrients 2015, 7, 8274-8293.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top