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

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

inhibit the growth and invasion of tumor cell in vitro (Corder et al., 2001) . Studies have shown that preserved egg white hydrolysates show anti-inflammatory effects in vitro and in vivo experiments and can significantly decrease the expression levels of IL-8 and TNF-α (Zhao et al., 2017) . In addition, ACE-inhibitory peptides isolated from preserved eggs proved their antioxidant activity in vitro (Yang, 2016) . Numerous studies have indicated that alkaline foods, such as kelp (Yuan and Walsh, 2006) , grape (Renaud and De, 1992) , and bitter gourd (Rajasekhar et al., 2012) , can inhibit the growth of various human cancer cell lines. The results showed that the algae polyphenols extracted from kelp can inhibit the rancidity of fish oil and the antioxidant efficiency was 2.6-fold higher than that of butylated hydroxytoluene (BHT) (Yan et al., 1996) . Researchers found that seaweed polyphenols can significantly inhibit the proliferation of tumor cells, and the inhibition effect was linearly correlated to the total level of phenol in seaweed (Yuan and Walsh, 2006) . Resveratrol in grapes was shown to have inhibitory effects on cancer cell initiation, proliferation and development (Corder et al., 2001) .