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Carotenoids lutein and zeaxanthin, found in the yolk of chicken eggs, have been shown to reduce the risk of cataracts and macular degeneration, the leading causes of blindness in people 55 and older.
Only a few foods—including egg yolks, fatty fish, mushrooms, and beef liver—naturally contain vitamin D, but some others, like milk, are fortified with it. The skin can also produce vitamin D ...
Extracted egg oil. In alchemy, the oil was traditionally extracted from the yolk by a fairly simple process, [3] [failed verification] by which fifty eggs yielded approximately five ounces of oil. [4] Modern methods of production include liquid–liquid extraction [5] using common solvents such as hexane, [6] petroleum ether, chloroform, and ...
Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
Lutein is also found in egg yolks and animal fats. Lutein is isomeric with zeaxanthin, differing only in the placement of one double bond. Lutein and zeaxanthin can be interconverted in the body through an intermediate called meso-zeaxanthin. [5] The principal natural stereoisomer of lutein is (3R,3 ′ R,6 ′ R)-beta,epsilon-carotene-3,3 ...
Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians and deposited in the whites of their eggs. Dimeric members of the avidin family are also found in some bacteria. [1] In chicken egg white, avidin makes up approximately 0.05% of total protein (approximately 1800 μg per egg).
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Common sources include egg yolk, [7] marine foods, soybeans, [7] milk, rapeseed, cottonseed, and sunflower oil. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature.