The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects

Mao, Changyi; Yu, Zhihui; Li, Chengliang; Jin, Yongguo; Ma, Meihu

Furthermore, results also showed that the preserved eggs can significantly reduce the LDL-C and LDL-C/HDL-C level in rat's liver. After treatment with preserved eggs of low dose, the LDL-C levels in the liver were reduced by 92.8% compared with the control group. In previous studies, LDL and LDL / HDL could be used to predict CVD, and the risk of CVD can be reduced lowering by 20% if LDL-C wad reduced by 1 mmol/L (Baigent et al., 2005) . Based on this, we suspected that active ingredients such as lecithin in preserved eggs may have the potential to reduce the risk of CVD, AS, and other diseases by inhibiting the synthesis of LDL-C and promoting the synthesis of HDL-C (Poutanen et al., 2003) . In future, we will do further experiments to find out the exactly active ingredients. Furthermore, the intake of preserved eggs depressed the production of IL-6 and TNF-α, and these indicators are significantly related to the occurrence of inflammation and cancer in rats (Kim et al., 2013; Suganuma et al., 2012) . Cell experiments results showed that the GI digests of the preserved eggs could inhibit the growth of tumor cells Caco-2 and accelerated cell apoptosis after gastrointestinal digestion.