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Open AccessReview

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.
Nutrients 2015, 7(10), 8274-8293;
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)
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
MDPI and ACS Style

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

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