New Study Reveals Eggs To Be High In Antioxidant Properties

A recent study published in the peer-reviewed journal “Food Chemistry” has concluded that, of all things, “eggs” actually contain two specific amino acids, tryptophan and tyrosine, that have quite high antioxidant properties.

It has been known and well recognized for many years that eggs are rich in proteins, vitamins, lipids and minerals but this new discovery is somewhat of a surprise. The nice thing about this discovery is the knowledge that these antioxidants actually help prevent cardiovascular disease and cancer. This is a complete turnaround from previous thought.

Here’s what the two scientists, Jianping Wu and Andreas Schieber and the two graduate assistants, Chamila Nimalaratne and Daise Lopes-Lutz further determined: to raw egg yolks contain nearlly twice as many antioxidants as does an apple and very nearly the same as about a half serving (or about 25g) of raw cranberries.

If the eggs were heated, as in frying or boiling, those same antioxidant properties were cut in about half. If the eggs happened to be microwaved, the loss was slightly more than half.

Though by cooking the eggs, the antioxidant values are significantly reduced, the fact remains that eggs hold an equal amount of antioxidant power as an apple.

While this significant discovery is good news, it also, most likely, means that there are probably even more antioxidant properties to be found in the yolks themselves.

So, do yourself a favor and remove eggs from your list of things “not to eat” because they definitely are in line with some Super Foods now. The more they look, the more likely they are to find even more antioxidant properties in eggs.