Frying an Egg May Actually Destroy the Antioxidant Properties by Half

Although eggs are known to be rich in lipids, proteins, minerals and vitamins, researchers have also discovered eggs also have antioxidant properties, which helps in preventing cancer and cardiovascular disease. The researchers analyzed egg yolks laid by hens fed regular diets of either primarily corn or wheat. It was found the yolks contained 2 amino acids, tyrosine and tryptophan, which have excellent antioxidant properties.[1]

After analyzing the antioxidant properties, it was determined that 2 egg yolks in their raw state have about double the quantity of antioxidant properties of an apple and approximately the same as half a  gram serving of cranberries. But, if the eggs were boiled or fried, antioxidant properties were lessened by approximately half, and a bit more than half when cooking the egg in a microwave. Although a large reduction, it still makes the antioxidant value eggs equivalent to that of apples.

Although the discovery of these 2 amino acids is important, it could also lead to the discovery of other antioxidant properties in egg yolks.

In earlier research, it was discovered that egg proteins had been converted by enzymes in the small intestines and stomach and made peptides that behave like ACE inhibitors, medications that are made use of to reduce high blood pressure.

This result defied common wisdom as well as contradicting the public belief that eggs increase risk of high blood pressure due to their high cholesterol content.

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