The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects

Changyi Mao,Zhihui Yu,Chengliang Li,Yongguo Jin,Meihu Ma

The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects

2018

Changyi Mao
Zhihui Yu
Chengliang Li
Yongguo Jin
Meihu Ma

Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved...

Keywords:

Food science
Cancer
Anti-inflammatory
Egg product
Chemistry
IC50
Cholesterol
Biochemistry
Cell growth
High-density lipoprotein
Apoptosis
Caco-2
Tumor necrosis factor alpha
In vivo
Andrology

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