Summary of Eggs
TL;DR - contains multiple supplements
Eggs are the vessel for offspring for various species. Chicken eggs in particular are widely used for human nutrition.
The Egg is divided into a yellow-orange nutrient sac known as the 'Yolk' and the proteinaceous albumin known as the 'White'. The Yolk tends to be the source of most dietary fat and is designed to feed the fetus (if it were present), and the whites the source of most dietary protein and are designed to both supply the yolk with nutrition and to protect the yolk either physically or enzymatically.
Some nutrients or non-nutritive components are placed ubiquitously across the egg, while others are isolated to either the yolk or the white.
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Frequently Asked Questions about Eggs
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Research Breakdown on Eggs
The Yolk contains:
Apovitellinin-I, vitellogenin-1,2 and 3, and apolipoprotein B.
May contain different scented and tasting molecules dependent on feed
Pantothenic Acid (Vitamin B5)
The bioactive peptide YPEP, which has bone-protective properties.
The White contains:
A wide variety of proteins (78 analyzed with high confidence, 148 overall confirmed, 202 possible) that have (mostly) non-nutritive implications.
Ovalbumin, Ovotransferrin, and Ovomucoid (collectively 75% of total protein content)
Biotin-binding protein Avidin
Riboflavin and Biotin
Additionally, the shell contains:
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- Nakamura Y, et al. Egg consumption, serum total cholesterol concentrations and coronary heart disease incidence: Japan Public Health Center-based prospective study. Br J Nutr. (2006)
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- Qureshi AI, et al. Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Med Sci Monit. (2007)
- Scrafford CG, et al. Egg consumption and CHD and stroke mortality: a prospective study of US adults. Public Health Nutr. (2011)
- Djoussé L, Gaziano JM. Egg consumption in relation to cardiovascular disease and mortality: the Physicians’ Health Study. Am J Clin Nutr. (2008)
- Fuller NR, et al. The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) study-a 3-mo randomized controlled trial. Am J Clin Nutr. (2015)
- Ballesteros MN, et al. One Egg per Day Improves Inflammation when Compared to an Oatmeal-Based Breakfast without Increasing Other Cardiometabolic Risk Factors in Diabetic Patients. Nutrients. (2015)
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- Blesso CN, et al. Effects of carbohydrate restriction and dietary cholesterol provided by eggs on clinical risk factors in metabolic syndrome. J Clin Lipidol. (2013)
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