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Nutrients 2015, 7(9), 7889-7913; doi:10.3390/nu7095372

Bioactive Egg Components and Inflammation

Department of Biology, Fairfield University, Fairfield, CT 06824, USA
Received: 1 August 2015 / Revised: 3 September 2015 / Accepted: 9 September 2015 / Published: 16 September 2015
(This article belongs to the Special Issue Egg Consumption and Human Health)
View Full-Text   |   Download PDF [168 KB, uploaded 16 September 2015]

Abstract

Inflammation is a normal acute response of the immune system to pathogens and tissue injury. However, chronic inflammation is known to play a significant role in the pathophysiology of numerous chronic diseases, such as cardiovascular disease, type 2 diabetes mellitus, and cancer. Thus, the impact of dietary factors on inflammation may provide key insight into mitigating chronic disease risk. Eggs are recognized as a functional food that contain a variety of bioactive compounds that can influence pro- and anti-inflammatory pathways. Interestingly, the effects of egg consumption on inflammation varies across different populations, including those that are classified as healthy, overweight, metabolic syndrome, and type 2 diabetic. The following review will discuss the pro- and anti-inflammatory properties of egg components, with a focus on egg phospholipids, cholesterol, the carotenoids lutein and zeaxanthin, and bioactive proteins. The effects of egg consumption of inflammation across human populations will additionally be presented. Together, these findings have implications for population-specific dietary recommendations and chronic disease risk. View Full-Text
Keywords: eggs; inflammation; phospholipids; cholesterol; lutein; bioactive proteins; healthy adults; metabolic syndrome; type 2 diabetes mellitus eggs; inflammation; phospholipids; cholesterol; lutein; bioactive proteins; healthy adults; metabolic syndrome; type 2 diabetes mellitus
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).

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Andersen, C.J. Bioactive Egg Components and Inflammation. Nutrients 2015, 7, 7889-7913.

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