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One of nature’s most perfect foods may be even better for us than previously
thought.

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. 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 findings were published in the peer-reviewed journal Food Chemistry.

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.

“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 Wu, adding that he and his team
will examine the other type of antioxidant already known to be in eggs,
carotenoids, the yellow pigment in egg yolk, as well as peptides.

In previous research, Wu 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.
Additional research by Wu suggests the peptides can be formulated to help
prevent and treat hypertension.

Wu is convinced the peptides also have some antioxidant properties, which
leads him to suggest that when he completes the next step in his research, the
result will likely be that eggs have more antioxidant properties than we
currently know.