Egg Prevents Cardiovascular Disease and Cancer

Eggs may be even better for us than previously thought - with twice as many antioxidant properties as an apple, a new research has found.

Eggs are an excellent source of proteins, lipids, vitamins and minerals, researchers at the University of Alberta discovered that they also contain antioxidant properties, which helps in the prevention of cardiovascular disease and cancer.

Researchers examined egg yolks produced by hens fed typical diets of either primarily wheat or corn and they found the yolks contained two amino acids, tryptophan and tyrosine, which have high antioxidant properties.

After analyzing the properties, the researchers determined that two egg yolks in their raw state have almost twice as many antioxidant properties as an apple and about the same as half a serving (25 grams) of cranberries.

However, when the eggs were fried or boiled, antioxidant properties were reduced by about half, and a little more than half if the eggs were cooked in a microwave.