Dietary antioxidants are considered to be a vital agent that has the potential to reduce the risk of dangerous diseases by stabilizing redox homeostasis. Hen eggs are the most intrinsic part of our breakfast and a bang-up source of high-quality proteins, lipids, minerals and vitamins. Eggs show an antioxidant property due to the presence of proteins in both the yolk and white i.e. ovalbumin, Ovotransferrin and phosvitin. It’s also a fact that antioxidants in the eggs can be enhanced artificially by manipulating the poultry feed given to the hens. Lack of antioxidants and nutrients leads to a number of diseases including cancer, cardiovascular diseases and age-related macular degeneration.
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Shakeel et al. (2024) studied this question.
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