The Histone Deacetylase Inhibitory Potential of Chicken Egg Yolk Fat and Their Fatty Acid Composition

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center">EC<sub>50</sub></td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Fresh country chick egg yolk</td><td class="align_center">8.74 ± 2.03</td></tr><tr><td class="align_left">Fresh farm chicken egg yolk</td><td class="align_center">64.18 ± 9.48</td></tr><tr><td class="align_left">CCEF</td><td class="align_center">7.50 ± 3.50</td></tr><tr><td class="align_left">FCEF</td><td class="align_center">10.20 ± 10.22</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>EC<sub>50</sub> values (in mg/mL) obtained for fresh country and farm chicken egg yolks, CCEF, and FCEF from the DPPH free radical scavenging assay.</div>

Scientifica

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Table 1

Table 1: The Histone Deacetylase Inhibitory Potential of Chicken Egg Yolk Fat and Their Fatty Acid Composition 