Eggs may be even better for us than previously thought – with twice as many antioxidant properties as an apple, a new research has found.
While eggs are well known to be an excellent source of proteins, lipids, vitamins and minerals, researchers at the University of Alberta recently discovered they also contain antioxidant properties, which helps in the prevention of cardiovascular disease and cancer.
Jianping Wu, Andreas Schieber and graduate students Chamila Nimalaratne and Daise Lopes-Lutz of the U of A Department of Agricultural Food and Nutritional Science examined egg yolks produced by hens fed typical diets of either primarily wheat or corn.
Eggs
They found the yolks contained two amino acids, tryptophan and tyrosine, which have high antioxidant properties.
After analyzing the properties, the researchers determined that two egg yolks in their raw state have almost twice as many antioxidant properties as an apple and about the same as half a serving (25 grams) of cranberries.
However, when the eggs were fried or boiled, antioxidant properties were reduced by about half, and a little more than half if the eggs were cooked in a microwave.
“It”s a big reduction but it still leaves eggs equal to apples in their antioxidant value,” said Wu.
The discovery of these two amino acids, while important, may only signify the beginning of finding antioxidant properties in egg yolks, said Wu, an associate professor of agricultural, food and nutritional science.
The study was published in the peer-reviewed journal Food Chemistry.
Eggs, one of the most popular edible items in the world, have always been mired in controversy.
Research by Niva Shapira of Tel Aviv University indicates that when hens are fed with a diet low in omega-6 fatty acids, their eggs are likely to cause less oxidative damage to health.
Eggs high in omega-6 fatty acids heighten cholesterol’s tendency to oxidize, which forms dangerous plaque in our arteries, the Journal of Agricultural and Food Chemistry reports.
Shapira’s research shows that eggs laid by hens with healthier feed can lessen oxidation of LDL or bad cholesterol. But healthier eggs are likely to cost more, she says, according to a Tel Aviv University statement.
Feed containing products high in omega-6 fatty acids, such as maize, soy, and their oils, are much cheaper for egg producers to purchase.
Shapira and fellow researchers designed feeds high in anti-oxidants and lower in omega-6 fatty acids, based on wheat, barley, and milo, given to young hens.
Their results were measured against daily intake of two grocery store eggs, and a weekly intake of only two to four special eggs.
Daily consumption of two industry-standard eggs, high in omega-6, caused a 40 percent increase in LDL oxidizability in participants.
After eating two per day of the special eggs, with both high anti-oxidant and low omega-6 levels, however, LDL oxidation levels were similar to the control group eating only two to four eggs a week.