Employees of the University of Alberta found that eggs contain a lot of antioxidants that can prevent the development of cardiovascular diseases and cancer, writes Nutrition Horizon.

Wu Jianping, Andreas Shiber, Camila Nimalaratne and Daze Lopez-Lutz studied yolks in chicken eggs. It turned out that they contain two amino acids, tryptophan and tyrosine, which have antioxidant properties. According to experts, two raw yolks in terms of antioxidant properties almost double the apples and can be compared to 25 grams of cranberries.

If the eggs are cooked or fried, the indicators were reduced by about 50%. If they were cooked in a microwave oven - slightly more than half.

At the moment, scientists are trying to isolate all the antioxidants contained in the eggs. Now the subject of their interest were carotenoids, giving yellow yolk, and peptides.

It should be noted that in the earlier research, it was shown how egg proteins are transformed by enzymes in the stomach and small intestine and provoke the production of peptides that work in the same way as blood pressure lowering agents. According to Wu Jianping, even peptides have antioxidant properties.

News. Gradusnik. En.