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Anim Sci J. 2013 Mar;84(3):264-71. doi: 10.1111/j.1740-0929.2012.01067.x. Epub 2012 Nov 20.

Hen egg yolk lipid fractions with antiatherogenic properties.

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Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.


Three different types of hen egg yolk, cage-free, organic and daily fresh, were tested for their antiatherogenic properties. Total lipids (TL) of all hen egg yolk samples were extracted by the method of Bligh and Dyer and further separated into total polar lipids (TPL) and total neutral lipids (TNL) by counter current distribution chromatography. TPL and TNL were further separated by preparative thin-layer chromatography (TLC). TL, TPL, TNL and the obtained polar and neutral lipid fractions after TLC separation were tested to determine whether they induce platelet activation or inhibit platelet activating factor (PAF)-induced platelet activation. All three hen egg yolk TL samples possessed strong inhibitory activity against PAF-induced platelet activation that was mainly attributed to TPL, especially to PL fraction 4. Cage-free hen egg yolk exhibited the most potent anti-PAF activity in all lipid classes (TL, TPL and TNL). Thus hen egg yolk contains PAF inhibitors that reinforce their nutritional value in terms of protection against cardiovascular diseases, since PAF is a crucial inflammatory phospholipid mediator that is implicated in the mechanism of atherogenesis.

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