Antihypertensive Activity of Laying Hen Eggs
Project Description
Based on recent scientific evidence which disputes the connection between cholesterol in eggs and the cholesterol manufactured in the human body, this project will assess the properties and bioactive compounds of eggs to provide further evidence of the presence of health-promoting components in eggs. In specific, the project will: determine the blood pressure lowering properties of cooked egg samples, egg protein-derived bioactive peptides, oleic acid with various levels of cholesterol; provide further evidence that the presence of health-promoting components in eggs could reduce the risk of cardiovascular diseases, in contrast to previous assumption of increased risk of cardiovascular diseases upon egg consumption; train highly qualified personnel in egg and health research.
Project Objectives
To support a sustainably-growing Canadian egg industry through exploration of the presence of health-promoting compounds in table eggs.
General Information
Start date:
April 22, 2010
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Financial Support:
| MRAC | $91,008.00 |
| Sister Councils | $304,679.00 |
| Industry |
|---|
| Cash | $43,965.00 |
| In-kind | $84,000.00 |
| Provincial |
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| Cash | $0.00 |
| In-kind | $0.00 |
| Federal |
|---|
| Cash | $0.00 |
| In-kind | $0.00 |
| TOTAL PROJECT COST | |
|---|
| $523,652.00 |
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CAAP Application Deadlines
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