In Vivo Anti-Inflammatory Effects and Related Mechanisms of Processed Egg Yolk, a Potential Anti-Inflammaging Dietary Supplement

In Vivo Anti-Inflammatory Effects and Related Mechanisms of Processed Egg Yolk, a Potential Anti-Inflammaging Dietary Supplement

Egg-yolk based supplements have demonstrated biological effects. We have developed a novel processed egg-yolk (PEY) complement, and we have tested whether it has inflammation modulatory properties. These were evaluated in a lipopolysaccharide (LPS)-challenge in 1-month male rats by in vivo circulati...

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Bibliographic Details
Main Authors: Joan Cunill, Clara Babot, Liliana Santos, José C. E. Serrano, Mariona Jové, Meritxell Martin-Garí, Manuel Portero-Otín
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Nutrients
Subjects:
fecundation
inflammation
cytokine
growth factors
metabolomics
lipidomics
Online Access:https://www.mdpi.com/2072-6643/12/9/2699

Internet

https://www.mdpi.com/2072-6643/12/9/2699

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