Abstract
Summary
The anti-inflammatory activity of egg yolk has been studied in weanling guinea pigs. 1. The active material resided in the alcohol soluble fraction and was absent from the protein and acetone soluble fractions. 2. The anti-inflammatory effect did not appear to be mediated by the adrenals. 3. Feeding egg yolk and yolk alcohol solubles resulted in an elevation of serum total lipids with no increase in cholesterol to phospholipid ratio. Inactive yolk fractions caused elevations of serum total lipids, phospholipids, cholesterol, and cholesterol to phospholipid ratio. 4. Serum levels of total N and non-protein N were unaffected by yolk alcohol solubles.
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