DrFeb
Health Guide

Ovoglobulin

Have you ever heard the term 'Ovoglobulin'? It sounds complex, but it refers to the protein found in egg whites. Specifically, it is a blend of proteins like ovalbumin, conalbumin, and lysozyme. These are the building blocks of life, essential for repairing your body and keeping your muscles strong. Unlike the fat found in the yolk, ovoglobulin is almost pure protein, offering a powerhouse of nutrients without the cholesterol. Think of it as nature's most complete protein supplement, packed into a humble egg.
Evidence BasedDietary Supplement
Ovoglobulin
VERIFIED SOURCE

Bio-Activity Analysis

Protein Biological Value (BV) Comparison

SCIENTIFIC DATA VISUALIZATION

Y-Axis
Biological Value (Score)
Source →

Health Benefits & Sources

Why You Need It

  • Muscle Repair & Growth: Essential for rebuilding muscle tissue after exercise.
  • Immune Support: Contains lysozyme, an enzyme that fights bacteria.
  • Satiety: Helps you feel full longer, aiding in weight management.

Deep Dive

Ovoglobulin is the star player in egg whites. When you eat it, your body breaks it down into amino acids. These amino acids are then used to repair everything from your biceps to your skin. What makes ovoglobulin unique is its 'biological value' (BV). This measures how efficiently your body can actually use the protein. Egg white protein has one of the highest BV scores of any food, meaning you get more bang for your buck compared to plant-based proteins. Furthermore, the lysozyme in egg whites acts as a natural antimicrobial agent, supporting your gut health and immune system.

Natural Food Sources

While often sold as a supplement (protein powder), the best way to consume ovoglobulin is through whole foods.

FoodAmount% DV (Protein)
Egg Whites (Large)33g67%
Chicken Breast31g62%
Salmon25g50%
Greek Yogurt10g20%
Lentils9g18%

Supplementation

If you are active or struggle to eat enough protein, Ovoglobulin Powder (Egg White Protein Isolate) is a great option.

  • Dosage: 20-30g per serving is standard for post-workout recovery.
  • Who Should Take It: Athletes, those on a calorie deficit, or individuals with dairy allergies looking for a non-whey protein source.

Top Food Sources

Egg Whites
33g protein per 100g
Chicken Breast
31g protein per 100g
Salmon
20g protein per 100g
Tuna
29g protein per 100g
Greek Yogurt
10g protein per 100g

Frequently Asked Questions

Yes. 'Ovoglobulin' is the scientific name for the protein found in egg whites. Eating cooked egg whites is the most natural way to consume it.
No. Ovoglobulin refers specifically to the white of the egg. The yolk contains the cholesterol and fat.
It depends. Egg white protein digests slightly slower than whey, making it great for meal replacement. It is also dairy-free.
We strongly advise against eating raw egg whites due to Salmonella risk and the fact that raw egg whites contain avidin, which blocks the absorption of Biotin (Vitamin B7). Cooking neutralizes avidin.

Safety & Side Effects

Safety & Side Effects

Allergies: This is the most critical warning. Ovoglobulin is an egg protein. If you have an egg allergy, you must avoid this completely. Reactions can range from hives to anaphylaxis.

Salmonella Risk: Consuming raw egg whites carries a risk of Salmonella infection. Always cook your eggs thoroughly.

Digestion: Some people find egg white protein powders can cause mild bloating compared to whey protein, though this is rare.

Scientific References

  • [1]USDA FoodData Central: Egg Whites
  • [2]Journal of the International Society of Sports Nutrition: Protein Quality Evaluation
  • [3]Food & Function: Bioactive proteins in egg whites