下面內(nèi)容來自[1]

來自[2]的信息:

The effect of egg yolk consumption on the composition of LDL and on the
concentration of HDL subclasses was studied in healthy subjects. Six volunteers
consumed a diet low in cholesterol for 10 days and then daily added 6 egg yolks to
their diet for another 10 days; the experiment was repeated 1 year later with the
same subjects. Egg yolk consumption caused the cholesterol intake to increase by
1600 mg/day, and the fat intake by 7 energy S at the expense of carbohydrates; this
increase was due almost exclusively to monounsaturated fatty acids.
Upon egg yolk feeding the mean level of serum total cholesterol rose by 13%; the
bulk of this rise was due to LDL cholesterol, which increased by 21%. VLDL and
IDL cholesterol decreased by 19 and ll%, and serum total triglycerides by 17%.
Marked relative increases of 35 and 36% were seen in the cholesterol level of the
HDL subfraktions with densities of 1.055-1.075 g/ml (HDL,) and 1.075-1.100
g/ml (HDL,), respectively. The HDL,/LDL cholesterol ratio increased by 16%.

主要內(nèi)容翻譯如下:

蛋黃攝入對低密度脂蛋白組成和膽固醇的影響

對健康受試者的HDL亞類濃度進(jìn)行了研究。

六名志愿者連續(xù)10天食用低膽固醇飲食，然后每天添加6個(gè)蛋黃，他們的飲食再維持10天；

實(shí)驗(yàn)在1年后重復(fù)進(jìn)行同樣的主題。

蛋黃攝入導(dǎo)致膽固醇攝入量增加1600毫克/天，脂肪攝入量增加7個(gè)能量單位，以碳水化合物為代價(jià)；

這增加幾乎完全是由于單不飽和脂肪酸。

蛋黃喂養(yǎng)后，血清總膽固醇平均水平上升13%；這個(gè)這主要是由于低密度脂蛋白膽固醇增加了21%。（所以蛋黃多吃不好）

VLDL和IDL膽固醇下降19%和ll%，血清總甘油三酯下降17%。

實(shí)驗(yàn)組的HDL膽固醇水平分別顯著增加了35%和36%

相關(guān)食物可以參考[5]

黃豆、燕麥、鮭魚、橄欖油、蘋果、葡萄柚、茶、大蒜

As previously stated, lutein and zeaxanthin are mainly transported in HDL particles [27,99]. This specific transportation leads to bigger HDL particles, which are considered anti-atherogenic since they can carry more cholesterol from extra hepatic tissues, including foam cells, to the liver in the reverse cholesterol transport [100,101]. However, intervention studies also have shown that up to 22% of total xanthophylls are found in LDL particles [99]. This explains how these xanthophylls can also prevent atherosclerosis via inhibiting LDL oxidation.(葉黃素如何通過抑制LDL氧化來預(yù)防動(dòng)脈粥樣硬化。)

In the Los Angeles Atherosclerosis study, a cohort of 269 women and 304 men were randomly selected from a group of employees and assessed for atherosclerosis risk factors at baseline and after 18 months. Researchers found an inverse association between plasma lutein and atherosclerosis in this sample [104]. Further on, they investigated the relationship of plasma antioxidants, including both lutein and zeaxanthin and carotid intima-media Thickness (IMT) using the same sample, and the results showed that an 18 month change in IMT was significantly inversely related to lutein and zeaxanthin [105].

Zou et al. [106] also assessed IMT and plasma carotenoids in The Beijing Atherosclerosis study. This was a case-control study with 125 subjects with early atherosclerosis and 107 controls aged 45–68 years. The researchers measured IMT and arterial stiffness using carotid ultrasonography and measured serum carotenoids with HPLC. In the cases, lutein serum concentration was significantly lower than that of the controls and inversely associated with IMT. On the other hand, zeaxanthin was negatively correlated with right common carotid artery stiffness, but there was no difference in zeaxanthin serum concentration between cases and controls, suggesting that the role of lutein in the prevention of atherosclerosis is clear, but zeaxanthin’s role may need further research [75].

(玉米黃質(zhì)、葉黃素在動(dòng)脈硬化中的作用)

玉米黃質(zhì)對眼睛、肝臟、心臟和皮膚的保護(hù)作用。玉米黃質(zhì)通過預(yù)防年齡相關(guān)性黃斑變性（AMD）[64,65,66]，猝滅活性氧物種（ROS）[71]，以及抵御紫外線，對眼睛具有保護(hù)作用；在肝臟中，它可以預(yù)防非酒精性脂肪肝（NAFLD）、酒精性脂肪肝（AFLD），減少纖維化和脂質(zhì)過氧化[87]，并減少氧化應(yīng)激和炎癥；在動(dòng)脈和血液中，玉米黃質(zhì)可防止LDL氧化[102]，降低動(dòng)脈硬度[104]，并防止動(dòng)脈粥樣硬化[106]；在皮膚中，玉米黃質(zhì)可以抵御紫外線[111]，減少炎癥[112]，并抑制曬傷[111]

上述內(nèi)容來自[6]

Reference:

[1]Eggs and Cholesterol

[2]Effect of egg yolk feeding on the concentration and composition of serum lipoproteins in man - PubMed
?

[3]Europe PMC

[4]Egg yolk, source of bad cholesterol and good lipids? | The American Journal of Clinical Nutrition | Oxford Academic

[5]https://jingyan.baidu.com/article/59a015e38f4730f794886523.html

[6]https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770730/

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