Eat The Yolk

Eat The Yolk. Graphic © herbshealthhappiness.com

Here are some of the health benefits of egg yolk, as reported by the scientific studies referenced:

1. High In Vital Nutrients: Egg yolk contains a high amount of vital nutrients including vitamin A, D, E, and K. They also provide protein, folate, and omega 3. Egg yolk also has a high amount of cholesterol. A review of studies has reported that most of the egg’s nutrients are found in the yolk. [1]

2. Brain Development: Egg yolk is the most concentrated source of choline, which is a key part of acetylcholine-brain’s key neurotransmitters. Choline is essential for normal brain development during especially during pregnancy. [2]

3. Antioxidants: Egg yolks contain vitamins A, D, E and K along with omega-3 fats. Vitamin E is a well-known chain-breaking antioxidant that protects the body from oxidative stress. [3]

4. Improves Eyesight: Egg yolks contain the antioxidants lutein and zeaxanthin compounds. Lutein has been found to protect the eyes from age-related muscular weakness that results in a loss of vision. [4]

5. Heart Health: The yolks are also a good source of tryptophan, tyrosine and other amino acids that may help prevent heart disease.

6. Gastrointestinal Soothing: Egg yolk contains proteins (for example phosvitin) which may cause a reduction in pro-inflammatory compounds in the body.

7. Immune System Booster: Vitamin D found in the egg yolk improves the immune function. Sulfated glycoproteins, which are found in the yolk membrane, ay stimulate macrophage production. Macrophages are cells which serve an immune function, protecting the body against infections and diseases. [5]

8. Reduced Blood Pressure: Egg yolks contain substances from a class of compounds called peptides, which have been found by studies to have a significant beneficial effect on high blood pressure. [6] HBP is a widely accepted risk factor for cardiovascular disease.

Learn more: https://herbshealthhappiness.com/are-whole-eggs-or-egg-whites-better-for-you/

References:

[1] Réhault-Godbert, S., N. Guyot, and Y. Nys, The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients, 2019. 11(3). https://pubmed.ncbi.nlm.nih.gov/30909449/

[2] Smolders, L., et al., Natural choline from egg yolk phospholipids is more efficiently absorbed compared with choline bitartrate; outcomes of a randomized trial in healthy adults. Nutrients, 2019. 11(11): p. 2758. https://www.mdpi.com/2072-6643/11/11/2758#

[3] Nimalaratne, C. and J. Wu, Hen Egg as an Antioxidant Food Commodity: A Review. Nutrients, 2015. 7(10): p. 8274-93. https://pubmed.ncbi.nlm.nih.gov/26404361/

[4] Koushan, K., et al., The role of lutein in eye-related disease. Nutrients, 2013. 5(5): p. 1823-39. https://pubmed.ncbi.nlm.nih.gov/23698168/

[5] Zhang, X.-L., Roles of glycans and glycopeptides in immune system and immune-related diseases. Current medicinal chemistry, 2006. 13(10): p. 1141-1147. https://www.ingentaconnect.com/content/ben/cmc/2006/00000013/00000010/art00003

[6] Miguel, M. and A. Aleixandre, Antihypertensive peptides derived from egg proteins. The Journal of nutrition, 2006. 136(6): p. 1457-1460. https://academic.oup.com/jn/article/136/6/1457/4664308?login=true

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