Antioxidants in eggs help prevent cardiovascular disease, cancer Most NaturalNews readers are probably already aware that many fruits, vegetables, and beans are antioxidant powerhouses. But did you know that eggs are also packed with these amazing nutrients? A new study released in the journal Food Chemistry reveals a single natural egg, and its own yolk in particular, contains at least doubly many antioxidant properties as an apple, and the same quantity as a serving of cranberries roughly. Experts from the University of Alberta’s Department of Agricultural Food and Nutritional Science studied egg yolks from eggs made by hens fed a typical diet of wheat or corn, and found out in them high levels of tryptophan and tyrosine, two amino acids known for his or her antioxidant properties.The primary risk element for the advancement of gastric cancer may be the chronic contamination of the gastric mucosa with the bacterium Helicobacter pylori. Since this bacterium was found out in 1983, researchers have already been puzzling over the molecular mechanisms triggering carcinogenesis. Right now, several research groups headed by Prof. Massimo Lopes from the Institute of Molecular Cancers Analysis at the University of Zurich have got demonstrated how Helicobacter pylori harms individual and animal web host cells in in vitro experiments.