Anticancer and immunomodulatory activity of egg proteins and peptides: a review.
Lee JH, Paik HD.
Poult Sci. 2019 Jun 25. pii: pez381. doi: 10.3382/ps/pez381.

Migration of chicken egg-white protein ovalbumin-related protein X and its alteration in heparin-binding affinity during embryogenesis of fertilized egg.
Akazawa T, Ogawa M, Hayakawa S.
Poult Sci. 2019 Jun 21. pii: pez335. doi: 10.3382/ps/pez335.

Alleviation of Metabolic Syndrome with Dietary Egg White Protein.
Shirouchi B, Matsuoka R.
J Oleo Sci. 2019;68(6):517-524. doi: 10.5650/jos.ess19084.

Identification and Characterization of Gastrointestinal-Resistant Angiotensin-Converting Enzyme Inhibitory Peptides from Egg White Proteins.
Fan H, Wang J, Liao W, Jiang X, Wu J.
J Agric Food Chem. 2019 Jun 26;67(25):7147-7156. doi: 10.1021/acs.jafc.9b01071.

Egg white coated alginate nanoparticles with electron sprayer for potential anticancer application.
Zhang J, Huang J, Huang K, Zhang J, Li Z, Zhao T, Wu J.
Int J Pharm. 2019 Jun 10;564:188-196. doi: 10.1016/j.ijpharm.2019.04.045.

Egg White-Derived Antihypertensive Peptide IRW (Ile-Arg-Trp) Reduces Blood Pressure in Spontaneously Hypertensive Rats via the ACE2/Ang (1-7)/Mas Receptor Axis.
Liao W, Fan H, Davidge ST, Wu J.
Mol Nutr Food Res. 2019 May;63(9):e1900063. doi: 10.1002/mnfr.201900063

Egg White Hydrolysate as a functional food ingredient to prevent cognitive dysfunction in rats following long-term exposure to aluminum.
Martinez CS, Alterman CDC, Vera G, Márquez A, Uranga JA, Peçanha FM, Vassallo DV, Exley C, Mello-Carpes PB, Miguel M, Wiggers GA.
Sci Rep. 2019 Feb 12;9(1):1868. doi: 10.1038/s41598-018-38226-7.

Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins.
Huang X, Lee EJ, Ahn DU.
Asian-Australas J Anim Sci. 2019 Jun;32(6):881-890. doi: 10.5713/ajas.18.0738

Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin.
Chang C, Meikle TG, Su Y, Wang X, Dekiwadia C, Drummond CJ, Conn CE, Yang Y.
Food Chem. 2019 May 15;280:65-72. doi: 10.1016/j.foodchem.2018.11.124.

The egg white (without yolk) contains vitamins necessary for the body, essential amino acids and about 3.6 g of pure protein.

It preserves a high level of bioavailability both when it is not heated and after cooking or heating processes.

It is advisable not to consume it raw to avoid bacteria.

Instead the egg yolk (dried) contains:
61% of lipids
30% protein
4% of water
3% of ashes (1).

The yolk lipid contains three main parts:
 neutral lipids (65%)
phospholipids (32%)
cholesterol (3%) (2).

Egg white studies

References___________________________________________________

(1)  Froning GW. The amazing egg. In: Sim JS, Sunwoo HH, editors. The amazing egg. Edmonton, Canada: University of Alberta; 2006. pp. 20–32

(2) Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS.  Ali AH, Zou X, Lu J, Abed SM, Yao Y, Tao G, Jin Q, Wang X  Food Chem. 2017 Apr 15; 221():58-66.

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