EDMONTON—Raw eggs contain almost twice as many antioxidant properties as an apple and about the same as a half of a serving of cranberries, which may help reduce the risk of cancer and cardiovascular disease, according to a new study published in the journal Food Chemistry.
Researchers at the University of Alberta examined egg yolks produced by hens fed typical diets of either primarily wheat or corn. They found the yolks contained two amino acids, tryptophan and tyrosine, which have high antioxidant properties. After analyzing the properties, they found 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. They also discovered 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.
"Ultimately, we're trying to map antioxidants in egg yolks so we have to look at all of the properties in the yolks that could contain antioxidants, as well as how the eggs are ingested," said lead researcher Jianping Wu.
In previous research, the team found that egg proteins were converted by enzymes in the stomach and small intestines and produced peptides that act the same way as ACE inhibitors, prescriptions drugs that are used to lower high blood pressure. That finding defied common wisdom and contradicted the public perception that eggs increased high blood pressure because of their high cholesterol content.
