The Effects of Different Methods of Cooking an Egg on Its Therapeutic Properties from the Perspective of Persian Medicine
Tārīkh-i pizishkī i.e., Medical History,
Vol. 9 No. 32 (1396),
13 February 2018
,
Page 7-18
https://doi.org/10.22037/mhj.v9i32.15586
Abstract
Background and Aim: Eggs' nutrients play an important role in different body organs' health such as brain, cardiometabolic system, musculoskeletal system, skin and eyes. In order to maintain the highest nutrient content of an egg, its proper cooking is recommended, but no specific clinical research has been done on the role of the type of cooking an egg on food and health properties. For this reason, this study has collected and discussed the topics related to a variety of methods of cooking an egg based on the texts of Persian Medicine and its comparison with modern nutrition sources.
Materials and Methods: The present study is a review in which Persian/ Iranian Traditional Medicine (ITM) sources were searched in software JamiTib (version 1.5) and Persian electronic banks, sites of PubMed, Google scholar, Science Direct and Embase and websites of health reference of America food and water. Finally, the obtained results' classification and content analysis were done.
Findings: In the books of ITM, in addition to referring to the different properties of eggs, different effects of different egg cooking methods have been investigated. The wise of the school of medicine have proposed at least five cooking methods that include very soft boiled, soft boiled, hard boiled; fried and omelet. In the texts healing properties of each case and the quality of digestion in the body were investigated separately. Among the five main methods of cooking eggs, soft boiled eggs' therapeutic and digestive effects are greater emphasized, because of easy digestion leading to better beneficial effects of eggs' yolk.
Conclusion: Despite that the wise of Persian Medicine have proposed a variety of methods to cook eggs, easy digestion is one of the most important factors of their decision-making to propose the type of cooking method for therapeutic prescriptions. While in modern nutrition research, regardless of the method of cooking eggs, the effect of its use on diseases such as heart disease or diabetes has been studied. Due to the fact that many mentioned cases of eggs have been confirmed in ITM texts during modern scientific survey, it seems that clinical studies on relevant issues of the eggs in this context are is useful in better understanding therapeutic effects.
Please cite this article as: Tabarrai M, Moradi F, Nejatbakhsh F. The Effects of Different Methods of Cooking an Egg on Its Therapeutic Properties from the Perspective of Persian Medicine. Med Hist J 2017; 9(32): 7-18.
- Eggs, Cooking, Persian Medicine
How to Cite
References
U.S. Department of Health and Human Services and U.S. Department of Agriculture. 8th ed. 2015-2020 Dietary Guidelines for Americans; 2015. Available at: http://health.gov/dietaryguidelines/2015/guidelines/.
Mahan LK, Raymond JL. Krause's food & the nutrition care process. 14th ed. United States: St. Louis, Missouri: Elsevier; 2017.
Egg Nutrition Center. Available at: http://www.eggnutritioncenter.org/.
Maruotti N, Cantatore FP. Vitamin D and the immune system. The Journal of rheumatology 2010; 37(3): 491-495.
Kuhn J, Schutkowski A, Kluge H, Hirche F, Stangl GI. Free-range farming: a natural alternative to produce vitamin D-enriched eggs. Nutrition (Burbank, Los Angeles County, Calif) 2014; 30(4): 481-484.
American Egg Board. Eggcyclopedia. 5th ed (PDF file). Available at: http://www.incredibleegg.org/ eggcyclopedia/?ap=t.
Aghili SMH. Makhzan al-Adviah. Edited by Ahmad K, Ajib A, Molavi GH, Molavi GA. Calcutta: 1260 AH. P 263, 380, 497, 519, 599. [Persian]
Ibn Nafiss Qarshi. Al-Shamil fi al-Sana't al-Tibbia. Tehran: Tehran University Publication; 2008. p.661-705. [Arabic]
Aghili SMH. Gharabadin Kabir. 1st ed. Tehran: Iran University of Medical Sciences, Institute of history of Medicine studies and Islamic medicine; 2009. p.816-818. [Persian]
Avicenna (Ibn Sina). The Canon of Medicine (Al-Qanon fi al-Tibb). Edited by Al-Din IS. Lebanon: Al-Aalamy le al-Matbooat Institute; 2005. Vol.1 p.134, 365-367; Vol.2 p.498. [Arabic]
U.S. Poultry and Egg Association. Available at: https://www.uspoultry.org/.
American Egg Board (AEB). Available at: http://www.aeb.org/.
Incredible Edible Egg. Available at: http://www.incredibleegg.org/.
Ibn Beytar A. Al-Jame le Mofradat al-Adviah va al-Aghziah. Lebanon, Beirut: Dar al-Kotob al-Ilmiyah Publication; 1980. Vol.1 p.176-180. [Arabic]
Nafisi A (Nazem al-Atebba). Farhang Nafisi. Tehran: Khayam; 1964. Vol.2 p.1327; Vol.5 p.3349, 3464. [Persian]
Sajzi M. Haghayegh-e Asrar-e al-Tibb. Edited by Natural Resuscitation Institute. Qom: Jalaleddin; 2008. p.79. [Arabic]
Arzani MA. Mofarreh al gholoub (Ghanounche dar teb Analaysis). Edited by Nazem I, Baghbani M. Tehran: Al-Maei; 2012. p.157. [Persian]
Ghousouni M. Ghamoos al-Ateba va Namoos al-Alba. Damascus: Majmaa al-Loghat al-Arabiah; 1421; Vol.1 p.232; Vol.2 p.267. [Arabic]
Azdi A. Ketab al-Ma. Tehran: Iran University of Medical Sciences, Institute of history of Medicine studies and Islamic medicine; 2008. Vol.2 p.385; Vol.3 p.945. [Arabic]
Momen Tonekaboni SM. Tohfe Momenin. Qom: Noore Vahy; 2011. p.226, 347, 588. [Persian]
Ali Khan MS. Makhazeno al-Taalim. Delhi: Matba Faroughi; 1323. p.46. [Persian]
Ibn Adim. Al-Vosla ela al-Habaib fi Vasfe al-Tayyebat va al-Tayyeb. Edited by Salimi Mahjoub, Doryato al-Khatib. Aleppo: Maahod al-Torath al-Elmi al-Arabi; 1985. Vol.2 p.803, 892. [Arabic]
Cheshti MA. Exir-e Azam (Azam’s Elixir). Tehran: Iran University of Medical Science, Institute for Islamic and Complementary Medicine; 2007. [Persian]
Nejatbakhsh F. Principles of nutrition in diseases based on principles Iranian Traditional Medicine. Tehran: Choogan; 2013. p.47. [Persian]
Heravi MY. Bahro al-Javaher. Qom: Jalaleddin; 2008. p.150, 355, 379. [Arabic]
Badiat Ekhtiari. In: Ganjine Baharestan; software Jami Tib (Version 1.5). 1st ed. Tehran: Library, Museum and Document Center of Iran Parliament; 2007. Vol.2 p.94-95. [Persian]
Ghaderi SA. Fosoulo-alAaraz (Description of Hodoudo-alAaraz). Tehran: Iran University of Medical Sciences, Institute of history of Medicine studies and Islamic medicine; 2008. p.303. [Persian]
Israeli I. Al-Aghzaiah va al-Adviah. Edited by Mohammed S. Beirut: Izz al-Din Institute; 1412. p.581. [Arabic]
Shams al-Din A. Khazaeno-alMolouk. First edition. Tehran: Iran University of Medical Sciences, Institute of history of Medicine studies and Islamic medicine; 2008. Vol.1 p.280. [Persian]
Arabi Khatabi M. Al-Aghzaiah va al-Adviah (Food and medicine at the authors of the Islamic West). 1st ed. Beirut: Dar al-Gharb al-Islami; 1990. p.592. [Arabic]
ShahriBaf J. Old Tehran. In: A collection of medical books (Arabic); software JamiTib (Version 1.5). 4th ed. Tehran: Moin; 2004. p.132. [Arabic]
Rhazes (Razi MZ). Manafe al-Aghziah va Dafe Mazarreha. Edited by Hamavi H. Damascus: Dar al-Ketab al-Arabi; 1984. p.190-191. [Arabic]
Rhazes (Razi MZ). Al-Mansouri fi al-Tibb. Edited by Sediqi HB. Kuwait: Ministry of Education, Arab culture and science; 1408. p.552. [Arabic]
Kharazmi M. In: A collection of medical books (Arabic); software JamiTib (Version 1.5). Edited by Abdul-Amir A. 1st ed. Beirut: Dar al-Manahal; 1428. Vol.8 p.158. [Arabic]
Fayez D. Moajam alMostalehat al-Elmiah al-arabiah. In: A collection of medical books (Arabic); software JamiTib (Version 1.5). 1st ed. Beirut: Dar al-Fekr; 1410. Vol.16 p.201. [Arabic]
Ibn Hindu A. Meftaho-alTibb va Menhajo-alTollab. Edited by Mohaghegh M, DaneshPajouh MT. Tehran: Institute of Islamic Studies, University of McGill; 1989. p.160. [Arabic]
Ibn Roshd M. Al-Kolliat fi al-Tibb. Edited by Mazidi AF. Beirut: Dar al-Kotob al-Elmiah; 1426. p.276. [Arabic]
Ahwazi A. The Complete Art of Medicine (Kamil al-Sinaat al-Tibbiyya). Edited by Institute of Natural Medicine Reivivition. Qom: Jalal al-Din; 2008. p.556. [Arabic]
39. Katz DL, Gnanaraj J, Treu JA, Ma Y, Kavak Y, Njike VY. Effects of egg ingestion on endothelial function in adults with coronary artery disease: a randomized, controlled, crossover trial. Am Heart J 2015; 169(1): 162-169.
Woo HW, Choi BY, Kim MK. Cross-Sectional and Longitudinal Associations between Egg Consumption and Metabolic Syndrome in Adults≥ 40 Years Old: The Yangpyeong Cohort of the Korean Genome and Epidemiology Study (KoGES_Yangpyeong). PloS one. 2016 Jan 25;11(1):e0147729.41. North Carolina Egg Association. Available at: http://ncegg.org/.
North Carolina Egg Association. Available at: http://ncegg.org/.
Hanning F, Mitts ML. Effect of cooking on the folic acid content of eggs. Journal of the American Dietetic Association 1949; 25(3): 226-228.
Nimalaratne C, Schieber A, Wu J. Effects of storage and cooking on the antioxidant capacity of laying hen eggs. Food Chemistry 2016; 194: 111-116.
Remanan MK, Wu J. Antioxidant activity in cooked and simulated digested eggs. Food & Function 2014; 5(7): 1464-1474.
Nimalaratne C, Lopes-Lutz D, Schieber A, Wu J. Free aromatic amino acids in egg yolk show antioxidant properties. Food Chemistry 2011; 129(1): 155-161.
Egg Safety Center. Available at: http://www.eggsafety.org/.
Palombo P, Fabrizi G, Ruocco V, Ruocco E, Fluhr J, Roberts R, et al. Beneficial long-term effects of combined oral/topical antioxidant treatment with the carotenoids lutein and zeaxanthin on human skin: a double-blind, placebo-controlled study. Skin Pharmacology and Physiology 2007; 20(4): 199-210.
Maher J. Beautiful Skin From Within. Dynamic Chiropractic Canada 2009.
Cho E, Zeisel SH, Jacques P, Selhub J, Dougherty L, Colditz GA, et al. Dietary choline and betaine assessed by food-frequency questionnaire in relation to plasma total homocysteine concentration in the Framingham Offspring Study. Am J Clin Nutr 2006; 83(4): 905-911.
Carlson SE, Montalto MB, Ponder DL, Werkman SH, Korones SB. Lower incidence of necrotizing enterocolitis in infants fed a preterm formula with egg phospholipids. Pediatric Research 1998; 44(4): 491-498.
Hoffman DR, Theuer RC, Castaneda YS, Wheaton DH, Bosworth RG, O'Connor AR, et al. Maturation of visual acuity is accelerated in breast-fed term infants fed baby food containing DHA-enriched egg yolk. The Journal of Nutrition 2004; 134(9): 2307-2313.
Beck C. Konouz al-Sehhat va Yovaghit al-Menhat. Afandi Shafei M (translator). 1st ed. Tehran: Iran University of Medical Sciences, Institute of history of Medicine studies and Islamic medicine; 2003. p.31. [Arabic]
Nimalaratne C, Wu J. Hen Egg as an Antioxidant Food Commodity: A Review. Nutrients 2015; 7(10): 8274-8293.
- Abstract Viewed: 1584 times
- PDF (فارسی) Downloaded: 588 times