id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
cord-003109-3eeykk89	Mao, Changyi	The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects	2018-07-31		.txt	text/plain	4350	256	57	The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased (p<0.05) in the liver of rats treated with preserved eggs. The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells. Studies have shown that preserved egg white hydrolysates show anti-inflammatory effects in vitro and in vivo experiments and can significantly decrease the expression levels of IL-8 and TNF-α (Zhao et al., 2017) . The levels of liver lipid and inflammatory factors in rats before and after treatment, as well as the ability of preserved eggs to inhibit tumor cells in vitro were investigated. The results showed that preserved egg digests can significantly induced the cell apoptosis by up-regulating caspase-3 levels in Caco-2 cells.	./cache/cord-003109-3eeykk89.txt	./txt/cord-003109-3eeykk89.txt