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

Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and lo...

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Detalles Bibliográficos
Autores principales: Mao, Changyi, Yu, Zhihui, Li, Chengliang, Jin, Yongguo, Ma, Meihu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048375/
https://www.ncbi.nlm.nih.gov/pubmed/30018504
http://dx.doi.org/10.5851/kosfa.2018.38.3.615

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048375/
https://www.ncbi.nlm.nih.gov/pubmed/30018504
http://dx.doi.org/10.5851/kosfa.2018.38.3.615

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