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CHAPTER 9

Chicken Egg: Wholesome Nutrition Packed with Antioxidants

In addition to serving as an exceptional source of high-quality and balanced nutrients, egg-derived compounds exert numerous beneficial biological activities including antioxidant, anti-inflammatory, antihypertensive and antimicrobial activities. This chapter will discuss and summarize the current knowledge on the antioxidant activity exerted by egg white components, such as ovalbumin, ovotransferrin and lysozyme, as well as from egg yolk, such as aromatic amino acids, carotenoids, phosvitin and phospholipids. Furthermore, the effects of cooking, thermal processing, storage and gastrointestinal digestion on their antioxidant activity, as well as the potential of producing antioxidant-enriched eggs, will also be discussed.

Publication details


Print publication date
16 May 2019
Copyright year
2019
Print ISBN
978-1-78801-213-3
PDF eISBN
978-1-78801-383-3
ePub eISBN
978-1-78801-779-4