Abstract
Intake of antioxidants through diet is known to be important in reducing oxidative damage in cells and improving human health. Although eggs are known for their exceptional, nutritional quality, they are not generally considered as antioxidant foods. This review aims to establish the importance of eggs as an antioxidant food by summarizing the current knowledge on egg-derived antioxidants. Eggs have various natural occurring compounds including the proteins ovalbumin, ovotransferrin and lysozyme in egg white, as well as phosvitin, carotenoids and free aromatic amino acids in egg yolk. Some lipophilic antioxidants such as vitamin E, carotenoids, selenium, iodine and others can be transferred from feed into egg yolk to produce antioxidant-enriched eggs. The bioactivity of egg antioxidants can be affected by food processing, storage and gastrointestinal digestion. Generally thermal processing methods can promote loss of antioxidant properties in eggs due to oxidation and degradation, whereas gastrointestinal digestion enhances the antioxidant properties, due to the formation of new antioxidants (free amino acids and peptides). In summary, in addition to its well-known nutritional contribution to our diet, this review emphasizes the role of eggs as an important antioxidant food.
Highlights
An antioxidant can be defined as “any substance that delays, prevents or removes oxidative damage to a target molecule” [1] or “any substance that directly scavenges reactive oxygen species (ROS) or indirectly acts to up-regulate antioxidant defenses or inhibit ROS production” [2]
superoxide dismutase (SOD) converts superoxide into H2O2 and oxygen, while GSH-Px and catalase react with H2O2 to produce water and oxygen [8]
Egg yolk lipids have been used as a source of long-chain polyunsaturated fatty acids, Docosahexaenoic acid (DHA) and phospholipids to incorporate into infant formula [67,68]
Summary
An antioxidant can be defined as “any substance that delays, prevents or removes oxidative damage to a target molecule” [1] or “any substance that directly scavenges reactive oxygen species (ROS) or indirectly acts to up-regulate antioxidant defenses or inhibit ROS production” [2]. There are many different mechanisms by which antioxidants exert protective effects against oxidative damage They can scavenge free radicals and other reactive species by stopping initiation or propagation of free radicals chain reactions in the system, scavenging singlet oxygen, sequestering transition metal ions to prevent generation of free radicals, reducing localized oxygen concentration, and inhibiting pro-oxidative enzymes such as lipoxygenases [3,5,6]. SOD converts superoxide into H2O2 and oxygen, while GSH-Px and catalase react with H2O2 to produce water and oxygen [8]. Coenzyme Q10, present in all cells and membranes, is the only endogenously synthesized liposoluble antioxidant It is an effective antioxidant which prevents lipid peroxidation during the initiation step and is involved in regenerating vitamin E [9]. A potent singlet oxygen and hydroxyl radical scavenger, uric acid prevents lysis of red blood cells by peroxidation [10]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
