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Nutrients 2019, 11(2), 357; https://doi.org/10.3390/nu11020357

Mechanism and Potential of Egg Consumption and Egg Bioactive Components on Type-2 Diabetes

1
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada
2
Cardiovascular Research Centre, University of Alberta, Edmonton, AB T6G 2R3, Canada
*
Author to whom correspondence should be addressed.
Received: 26 December 2018 / Revised: 1 February 2019 / Accepted: 1 February 2019 / Published: 8 February 2019
(This article belongs to the Special Issue Egg Intake and Human Health)
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Abstract

Type-2 diabetes (T2D) is one of the major global health challenges and a substantial economic burden. Egg and egg-derived components have been indicated to possess antioxidant, anti-inflammatory, anti-hypertensive, immunomodulatory, and anti-cancer activities. However, the scientific evidence about the benefits of egg on T2D is debatable. The relationship between egg consumption and the risk of T2D from observational epidemiological studies is not consistent. Interventional clinical studies, however, provide promising evidence that egg consumption ameliorates the risk of T2D. Current research progress also indicates that some egg components and egg-derived peptides might be beneficial in the context of T2D, in terms of insulin secretion and sensitivity, oxidative stress, and inflammation, suggesting possible application on T2D management. The current review summarizes recent clinical investigations related to the influence of egg consumption on T2D risk and in vivo and in vitro studies on the effect and mechanism of egg components and egg-derived peptides on T2D. View Full-Text
Keywords: type-2 diabetes; egg consumption; egg peptides; egg components; insulin type-2 diabetes; egg consumption; egg peptides; egg components; insulin
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Wang, X.; Son, M.; Meram, C.; Wu, J. Mechanism and Potential of Egg Consumption and Egg Bioactive Components on Type-2 Diabetes. Nutrients 2019, 11, 357.

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