Eggs' Antioxidant Properties May Help Prevent Heart Disease and Cancer

Discussion in 'Random Ramblings' started by swampcat, Jul 6, 2011.

  1. swampcat

    swampcat Chillin' With My Peeps

    Apr 18, 2011
    Brooklyn, CT
  2. A.T. Hagan

    A.T. Hagan Don't Panic

    Aug 13, 2007
    North/Central Florida
    Unless I'm making a Key lime pie I seldom consume eggs raw, but fortunately we don't have to.

    After analyzing the properties, the researchers determined that two egg yolks in their raw state have almost twice as many antioxidant properties as an apple and about the same as half a serving (25 grams) of cranberries.

    However, when the eggs were fried or boiled, antioxidant properties were reduced by about half, and a little more than half if the eggs were cooked in a microwave.

    "It's a big reduction but it still leaves eggs equal to apples in their antioxidant value," said Wu.

    The findings were published in the peer-reviewed journal Food Chemistry.

    Good find!

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