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Related Experiment Video

Updated: Apr 30, 2026

Evaluation of Antioxidant and Anthelmintic Properties of Tithonia diversifolia Extracts Against Gastrointestinal Nematode Eggs Using In Vitro Assays
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Evaluation of Antioxidant and Anthelmintic Properties of Tithonia diversifolia Extracts Against Gastrointestinal Nematode Eggs Using In Vitro Assays

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Antioxidant activity in cooked and simulated digested eggs.

M K Remanan1, J Wu

  • 1Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Ag/For Centre, University of Alberta, Edmonton, Alberta, Canada. jwu3@ualberta.ca.

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|May 10, 2014
PubMed
Summary
This summary is machine-generated.

Cooking eggs reduces their antioxidant activity, but digestion enhances it, revealing novel antioxidant peptides. This highlights eggs as a valuable dietary source of antioxidants.

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Biotechnology

Background:

  • Eggs are nutrient-rich with beneficial properties.
  • Limited knowledge exists on cooking and digestion effects on egg antioxidant activity.

Purpose of the Study:

  • To investigate the impact of cooking and simulated gastrointestinal digestion on egg antioxidant activity.
  • To identify antioxidant peptides formed during digestion.

Main Methods:

  • Assessed antioxidant activity using ORAC, ABTS, and DPPH assays.
  • Simulated gastrointestinal digestion of egg components.
  • Identified peptides using mass spectrometry.

Main Results:

  • Fresh egg yolk exhibited higher antioxidant activity than egg white and whole eggs.
  • Cooking decreased antioxidant activity, while simulated digestion increased it.
  • Boiled egg white hydrolysate showed the highest antioxidant activity, with 63 novel antioxidant peptides identified.

Conclusions:

  • Cooking methods and gastrointestinal digestion significantly alter egg antioxidant activity.
  • Simulated digestion generates novel antioxidant peptides from egg white.
  • Eggs hold potential as a dietary source of antioxidants, with digestion enhancing their bioavailability.