Back to Search
Start Over
Biological Activities of Egg Yolk Lipids: A Review
- Source :
- Journal of agricultural and food chemistry. 68(7)
- Publication Year :
- 2020
-
Abstract
- As one of six dietary nutrients, lipid derived from different food matrices has been extensively studied and has an appropriate application in food, medicine, and cosmetic industry. Egg is a richly nutritive food, of which proteins and lipids possess excellent functional characteristics and biological activities. In recent years, egg yolk lipid has been successively separated and investigated, such as egg yolk oil, phospholipids, and fatty acids, which have anti-inflammatory activity, antioxidant activity, cardiovascular protection, and memory improvement, involving the regulation of cell function and physiological homeostatic balance. In this paper, the biological activities and underlying benefit of egg yolk lipids and fat-soluble components have been highlighted and summarized. Meanwhile, the quantitative data of egg yolk lipids needed to achieve any of the described biological effects and recommended concentrations relevant for dietary intake are reviewed. Finally, current challenges and crucial issues of high-efficiency utilization of egg yolk lipids are also discussed.
- Subjects :
- 0106 biological sciences
food.ingredient
Antioxidant
Dietary intake
medicine.medical_treatment
010401 analytical chemistry
General Chemistry
Biology
01 natural sciences
Cell function
Egg Yolk
Lipids
0104 chemical sciences
food
Yolk
embryonic structures
medicine
Animals
Humans
Dietary nutrients
Food science
General Agricultural and Biological Sciences
Chickens
010606 plant biology & botany
Subjects
Details
- ISSN :
- 15205118
- Volume :
- 68
- Issue :
- 7
- Database :
- OpenAIRE
- Journal :
- Journal of agricultural and food chemistry
- Accession number :
- edsair.doi.dedup.....91a8dbdad8b0b8f3afae34cd464ab052