鸡蛋胆固醇问题的思考

Thinking the problems of egg cholesterol

低胆固醇鸡蛋的研究由来已久，但至今未取得突破性进展。本文综述了低胆固醇鸡蛋研究的必要性、可能性；并从机理上深入剖析降低鸡蛋胆固醇的生物途径，主要通过调控产蛋鸡肝脏胆固醇的合成及胆固醇的转运来影响蛋黄中胆固醇的含量；目前大量的研究结果表明：降低鸡蛋胆固醇是可能的，其中中草药添加剂具有广阔的前景，但仍需要进一步研究。

Although studying it for a long time, the low-cholesterol eggs in research has not achieved a breakthrough. This paper reviews the necessary and the possibility of the low-cholesterol eggs for research; and analyses biological means to reduce cholesterol eggs on the mechanism in-depth. It is primarily through the regulation and control cholesterol synthesis in liver or trans-shipment to influence the content of cholesterol in egg yolk. At present, a large number of the results shows that lower cholesterol eggs is possible, and herbal additives will have broad prospects, but it still needs further study.