Bioactive Egg Components and Inflammation
Abstract
:1. Introduction
2. Composition and Bioavailability of Egg Components
2.1. Phospholipids
2.2. Cholesterol
2.3. Lutein and Zeaxanthin
2.4. Egg Proteins
3. Pro- and Anti-Inflammatory Properties of Egg Components: Mechanisms of Action
3.1. Phospholipids
3.2. Cholesterol
3.3. Lutein and Zeaxanthin
3.4. Egg Proteins
4. Effects of Egg Intake on Inflammation in Human Populations
Population, n | Intervention Conditions | Effect on Inflammation | Ref. |
---|---|---|---|
Healthy Adults | |||
n = 66 | 4 eggs/day for 4 weeks; AHA NCEP step 1 diet | ↑ serum amyloid A, CRP | [30] |
n = 40 | 2-egg meal | ↑ postprandial TMAO | [31] |
Young men, n = 24 | 1-, 2-, or 4-egg meal | ↑ ex vivo J774 macrophage cell free cholesterol | [149] |
Young men and women, n = 50 | 2 eggs/day for 4 weeks | ↓ AST and ALT | [150] |
Overweight | |||
Men, n = 28 | 3 eggs/day for 12 weeks, ad libitum carbohydrate-restricted diet | ↓ CRP ↑ adiponectin | [32] |
Insulin resistant | |||
Lean, n = 76 | 4 eggs/day for 4 weeks; AHA NCEP step 1 diet | ↔serum amyloid A, CRP | [30] |
Obese, n = 59 | 4 eggs/day for 4 weeks; AHA NCEP step 1 diet | ↔serum amyloid A, CRP | [30] |
Metabolic syndrome | |||
Men and women, n = 37 | 3 eggs/day for 12 weeks, moderate carbohydrate-restricted diet | ↓oxidized LDL | [34] |
Men and women, n = 37 | 3 eggs/day for 12 weeks, moderate carbohydrate-restricted diet | ↓TNFα, serum amyloid A | [35] |
Men and women, n = 5 | 3 eggs/day for 12 weeks, moderate carbohydrate-restricted diet | ↓LPS-induced TNFα and IL-1β production from PBMCs ex vivo | [36] |
T2DM | |||
Men and women, n = 29 | 1 egg/day for 5 weeks | ↓TNFα and AST ↔ CRP | [38] |
Men and women, n = 65 | 2 eggs/day for 12 weeks | ↔CRP and homocysteine | [151] |
4.1. Healthy Populations
4.2. Overweight
4.3. Metabolic Syndrome
4.4. T2DM
4.5. Acute Infection
4.6. Implications from Human Studies
5. Conclusions
Conflicts of Interest
References
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Andersen, C.J. Bioactive Egg Components and Inflammation. Nutrients 2015, 7, 7889-7913. https://doi.org/10.3390/nu7095372
Andersen CJ. Bioactive Egg Components and Inflammation. Nutrients. 2015; 7(9):7889-7913. https://doi.org/10.3390/nu7095372
Chicago/Turabian StyleAndersen, Catherine J. 2015. "Bioactive Egg Components and Inflammation" Nutrients 7, no. 9: 7889-7913. https://doi.org/10.3390/nu7095372
APA StyleAndersen, C. J. (2015). Bioactive Egg Components and Inflammation. Nutrients, 7(9), 7889-7913. https://doi.org/10.3390/nu7095372