egg white

Egg white, also known as albumen, is the clear liquid portion of the egg consisting primarily of water and proteins such as ovalbumin, ovotransferrin, and ovomucoid. In clinical medicine, egg white is utilized as the active agent in oral immunotherapy (OIT) to induce desensitization and immunological tolerance in patients with egg allergies. Beyond its role as an allergen, egg white is a high-biological-value protein source used to combat sarcopenia in the elderly, manage nutritional adequacy in kidney failure, and promote muscle protein synthesis. Research also focuses on egg white hydrolysates, which contain bioactive peptides like IRW (isoleucine-arginine-tryptophan) that function as ACE2 activators, offering potential therapeutic benefits for hypertension, metabolic syndrome, and insulin resistance.

Other names

albumenegg white proteinegg white soliddried egg whites