Antioxidant Properties and Some Health Implications of Consuming Fresh, Stored and Processed Eggs

Abstract

The aim of this paper was to review the literature on the antioxidant properties of egg and processed eggs. One of the important biological functions of egg is dietary antioxidant. Bioactive peptides from egg have been shown to prevent some chronic diseases such as diabetes, cancer and age related macular degenerative conditions which have been associated with oxidative stress. These bioactive peptides in egg are released during digestion in the gastrointestinal tract when consumed. Bioactive peptides can also be derived from egg proteins through enzymatic hydrolysis using enzymes such as alcalase. The resulting hydrolysates also have antioxidant activity.