American scientists found that the eggs significantly reduce the risk of stroke. So, if you eat at least one egg a day, you reduce risk to get stroke by 12%.
It is possible because egg contains large quantities of antioxidants, which in turn reduce inflammation and lack of oxygen in the blood vessels, which is very important for normal brain function. Also, an egg is an inexhaustible source of protein, which reduces the pressure in the blood vessels, which may prevent infarct by 10%.
A new Finnish research found that eating eggs have only a slight effect on blood cholesterol levels. Moreover, this research claims that eating eggs may actually help boost your brain functions.
For their study, a team of researchers analysed the diets of 2,497 men aged from 42 to 60 who didn’t have the diagnosis of a memory disorder. Over a period of 22 years, 337 had gone onto developing a neurological condition.
Professor Jyrki Virtanen, an author of the study from the University of Eastern Finland says: “Neither cholesterol nor egg intake was associated with a higher risk of incident or Alzheimer’s disease. However, egg intake was associated with better performance on neuropsychological tests of the frontal lobe and executive functioning.”
More information about the study you can find here.
If you add eggs in salad, you can improve the level of assimilation by the body of vitamin E obtained together with vegetables, found scientists from Purdue University.
According to nutritionists, vitamin E is the second most not enough consumed nutrient, and, in the meantime, this fat-soluble vitamin has strong antioxidant and anti-inflammatory properties.
Vitamin E is found in natural oils, seeds and nuts. In turn, the eggs are rich in nutrients. These products contain essential amino acids, unsaturated fatty acids, vitamins, and a small amount of vitamin E.
The experts discovered that the absorption of vitamin E was 4-7 times higher when three whole eggs are added to a salad.
During research 16 volunteers ate vegetable salads without eggs, with 1.5 of egg and 3 eggs (which were prepared as omelets) in different time. The results showed that the level of suction of karotins (including alpha-carotene, beta-carotene, lutein, zeaxanthin and lycopene) was 3-8 times higher with addition to salad three eggs in comparison with a salad without eggs.
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