EDMONTON, Alberta — One of nature’s most perfect foods may be even better for us than previously thought.
While eggs are well known to be an excellent source of proteins, lipids, vitamins and minerals, researchers at the University of Alberta recently discovered they also contain antioxidant properties, which help in the prevention of cardiovascular disease and cancer.
Jianping Wu, Andreas Schieber, graduate student Chamila Nimalaratne and research associate Daise Lopes-Lutz examined egg yolks produced by hens fed typical diets of either primarily wheat or corn. They found the yolks contained two amino acids, tryptophan and tyrosine, which have high. . .
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