Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins.

Nutrients · 2021 · PMC8539141 · PMID 34684302

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did not reach statistical significanceno p-value reported

TG and the mixture EW:TG also enhanced the level of ILC2s, although the difference did not reach statistical significance.

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