Author: Mao, Changyi; Yu, Zhihui; Li, Chengliang; Jin, Yongguo; Ma, Meihu
Title: The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects Document date: 2018_7_31
ID: 3eeykk89_37
Snippet: On the other hand, the level of cholesterol was 450 mg per 100 g preserved egg (Ge et al., 2017) . As egg yolk is rich in TG, the intake of high dose of preserved eggs elevated TG levels in rats. So, the TG levels were observed to be elevated by high dose preserved eggs ( Fig. 2A) . Actually, our body health has been proved to be favored by an appropriate of eggs intake daily because it exerts protective effect on our heart. The ingredients in th.....
Document: On the other hand, the level of cholesterol was 450 mg per 100 g preserved egg (Ge et al., 2017) . As egg yolk is rich in TG, the intake of high dose of preserved eggs elevated TG levels in rats. So, the TG levels were observed to be elevated by high dose preserved eggs ( Fig. 2A) . Actually, our body health has been proved to be favored by an appropriate of eggs intake daily because it exerts protective effect on our heart. The ingredients in the eggs can also regulate the absorption and metabolism of cholesterol and counteract the damage caused by excessive intake on the body (Yang, 2013) . This could partly explain the fact that preserved egg could reduce the content of TG in a proper range ( Fig. 2A) .
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