Antioxidant Properties Of Eggs Can Prevent Cancer & Heart Disease!
Till now we knew that eggs are rich sources of vitamins, lipids and fats. But, according to a new study conducted by a group of researchers from the University of Alberta, eggs also have excellent antioxidant properties that help in the prevention of cancer and heart diseases.
Eggs laid by hens fed with either wheat or corns were rich in 2 antioxidant rich amino acids, tyrosine and tryptophan.
After a thorough analysis, the researchers put forth the findings that 2 raw egg yolks have 2 times more antioxidant properties as that of a single apple and 25 grams serving of cranberries.
But, if the eggs were either boiled or fried, their antioxidant properties were reduced to half. Moreover, if the eggs were cooked in a microwave, the same properties were reduced to a bit more than half.
Even after boiling or cooking in a microwave, eggs have antioxidant properties equivalent to apples.