The content of antioxidants in egg from chickens fed wheat and maize are two times greater than antioxidants in apples. In fact, two raw eggs have antioxidant levels equivalent to 25 grams of cranberries. Powerful antioxidants in the egg among others tryptophan, an amino acid, and tyrosine.
So far the antioxidants in eggs is known carotenoid pigment that gives color to the egg yolk. However, scientists continue to explore other antioxidants present in the egg. In previous research, the scientists found that egg proteins modified by enzymes in the stomach and small intestine into peptides that act like ACE inhibitors, drugs prescribed to lower blood pressure.
The results were considered controversial because as long as this known to the public, egg consumption will increase blood pressure due to its high cholesterol content. Not only that, the study also pointed to a boiled or fried egg will lose up to 50 percent of antioxidants, even more so if matured in the microwave.
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