Triacylglycerides and phospholipids from egg yolk differently influence the immunostimulating properties of eggwhite proteins

HIGHLIGHTS

• who: Leticia Pérez-Rodríguez et al. from the Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera , have published the Article: Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of EggWhite Proteins, in the Journal: Nutrients 2021, 3301 of /2021/
• what: This study examines the impact of the main egg lipid components and phospholipids in the early events of sensitization to egg.
• how: In this work model events of system sensitization to egg was followed in_vivo was used to proteins. elucidateAn . . .
  

   

  

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