COMPUŞI BIOCHIMICI COMPLECŞI CU POTENŢIAL BIOTEHNOLOGIC DIN GĂLBENUŞUL OUĂLOR DE GĂINĂ

Abstract

Eggs have been called “nature’s perfect food”. This is because they are one of the few “complete protein foods”, i.e. they contain all the nine essential amino acids which cannot be manufactured from the body but must be obtained from foods. The contents of a shell egg provide all these essential amino acids as well as a significant number of vitamins and minerals. These contents are perfectly and naturally packaged in an egg shell. Despite their previously suspected role in promoting high cholesterol, nutritionists now agree that moderate egg consumption has little or no negative effect on cholesterol levels. Eggs are an excellent, inexpensive and low-calorie source of high quality protein and several important nutrients, including riboflavin, selenium and Vitamin K. They contain protein which is needed for building and repairing the cells in muscles and other body tissues. These proteins are made up of smaller units called amino acids. All of the amino acids which are essential for humans are found in eggs in such ideal proportions that egg protein is used as the standard against which all other protein foods are rated.