The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health.
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TLDR
There is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases.Abstract:
Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.read more
Citations
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Current Prospects of Nutraceuticals: A Review.
TL;DR: An overview of various bioactive ingredients which act as nutraceuticals (carbohydrates, lipids, edible flowers, alkaloids, medicinal plants, etc.) and their role in health benefits has been discussed and further application of nutr pharmaceuticals in various diseases prevention has been also discussed.
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Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk
Yunxiao Xie,Jinqiu Wang,Yi Wang,Di Wu,Daowei Liang,Hongliang Ye,Zhaoxia Cai,Meihu Ma,Fang Geng +8 more
TL;DR: Results revealed that HIU treatment could change the aggregation of yolk components, which in turn could influence the solution characteristics of egg yolk, finally resulting in changes to the functional properties of Egg yolk.
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Evaluation of Heavy Metal Content in Feed, Litter, Meat, Meat Products, Liver, and Table Eggs of Chickens
TL;DR: Findings indicated that levels of Pb and Ni were four times and seven times high than the tolerable upper limit showing a health threat to humans from the consumption of chicken meat products, indicating no risks from these toxic elements.
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Extensive microbial diversity within the chicken gut microbiome revealed by metagenomics and culture.
Rachel Gilroy,Anuradha Ravi,María Getino,Isabella Pursley,Daniel L. Horton,Nabil-Fareed Alikhan,Dave Baker,Karim Gharbi,Neil Hall,Neil Hall,Mick Watson,Evelien M. Adriaenssens,Ebenezer Foster-Nyarko,Sheikh Jarju,Arss Secka,Martin Antonio,Aharon Oren,Roy R. Chaudhuri,Roberto M. La Ragione,Falk Hildebrand,Falk Hildebrand,Mark J. Pallen,Mark J. Pallen,Mark J. Pallen +23 more
TL;DR: In this article, the authors performed metagenomic sequencing of fifty chicken faecal samples from two breeds and analysed these, alongside all (n = 582) relevant publicly available chicken metagenomes, to cluster over 20 million non-redundant genes and to construct over 5,500 metagenome-assembled bacterial genomes.
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Amino Acid Nutrition and Metabolism in Chickens.
Wenliang He,Peng Li,Guoyao Wu +2 more
TL;DR: In this paper, the authors focus on the role of nutritionally nonessential amino acids (NEAAs), such as glutamine and glutamate, in chicken growth and egg production.
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