The egg contains inorganic binding nutrients, which are essential in human feeding. Besides a great number of nutrients, vitamins and microelements can be accumulated in egg yolk. The enrichment of vitamins and carotinoids in egg yolk can be achieved by addition of desired supplementary compounds to the feed. Fortified egg yolk can be a good source of different carotenoids, and vitamin C. Carotenoids have protecting effect as follows: antioxidant activity, immunostimulation effect and antimutagenous effect.
The ascorbic acid’s biological effect is ability of oxidation-reduction. It has reduction capacity, and takes part in regeneration after glutation oxidation.
In our experiment BALBc mice were fed by fortified egg yolk powder. Carotenoid, lutein, lycopene, and vitamin C were mixed into the egg yolk before lyophilisation (lutein 0.014 %; vitamin C 0.035 %, likopin 0.035 %) in food. The other mice group was fed with syntetic form of lutein, lycopene and vitamin C. Mice were bled at 5th and 10th day of experiment. Blood and liver concentrations of lutein, lycopene and vitamin C were measured by HPLC method. In our experiment we compared utilization of lutein, lycopene and vitamin C concentration in different fortified food of BALBc mice.