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The quail egg

Quails’ eggs: a powerful weapon against allergies! Since time immemorial, quails’ eggs have been used for a variety of respiratory diseases, where the pharmacopoeia has been rather lacking. Working empirically, the ancients had noticed the therapeutic powers of this little egg. The latest technological advances and a better knowledge of the world of proteins explain and demonstrate how quails’ eggs work in different ways on respiratory diseases and the immune system. The latest research opens up a broad spectrum for investigation and this little egg still has much to reveal about the treasures it contains…

During the exodus of the Hebrew people, the Israelites complained about the monotony of their diet and asked to eat meat. God was irritated by this but agreed to send whole flocks of quails for them to eat.

This episode of the quails is linked to the great migrations. When the birds travel from Egypt, they cross the Red Sea and reach the west coast of Sinai, where they land, exhausted after their long journey over water. Moses’ people were able to take advantage of this food; they also domesticated the birds and regularly ate their eggs, which was common among rich Egyptians.

In China, quails’ eggs had already long been used as a remedy for asthma.

At Ovogenics, the most conclusive therapeutic properties have been studied using a hybrid version of two specific quail species (Coturnix B-mina Japonica).  

Quails’ eggs are the most dietetic eggs in the world. They are considered to be the product of animal origin with the most balanced content of proteins, vitamins, minerals and enzymes. They are five times smaller than hens’ eggs but contain 5 times more phosphorus (very good for the brain, phosphorus’ action in the organism is above all essential to the health of bones and teeth), 7 times more iron, 6 times more B1 vitamins (which play a crucial role in growth and the proper functioning of the cardio-vascular, digestive and nervous systems) and 15 times more B2 vitamins (which help to protect the nervous system and support growth and tissue repair). And above all, they contain no cholesterol! It seems incredible!

An inexhaustible supply of benefits for the organism

In France in the 1960s, a quail breeder (R. Cordonnier) observed the gradual disappearance of asthma and dyspnoea in his wife (allergies: feathers, dust, dog hair) after regularly eating quails’ eggs. This observation seemed to be confirmed by another breeder who tried the same treatment on his family, with success.

These observations were handed over to Doctor Truffier in Rochefort, who, by studying a broad sample of patients (5,000 "treatments" proposed in 10 years) observed in his turn the therapeutic properties of quails’ eggs.  

In 1969 Doctor Truffier’s studies focused first of all on asthma then on allergic diseases as a whole: asthma, periodic rhinitis, pollinosis, spasmodic tracheitis, conjunctivitis and certain skin diseases (prurigo, eczema, psoriasis). He published a scientific work, “A therapeutic approach to allergic diseases through the ingestion of quails’ eggs” and was awarded the Marcel Zara prize. His clinical research has been used as the basis for the current scientific approach.

Nowadays, the anti-allergy properties of quails’ eggs are being studied in several major universities and high-level research centres. The constant progress in biotechnology has given us a clearer understanding of the mechanisms involved in the action of quails’ eggs and of their outstanding properties, and has scientifically confirmed the remarkable clinical results observed in the past among several thousand people suffering from allergic symptoms.

Ovomucoid and ovoinhibitor: the key to the mystery

In the albumen in quails’ eggs we find ovomucoid, a powerful inhibitor of human trypsin, which plays such a major role in the allergic reaction. We also find a large quantity of ovoinhibitors in quails’ eggs, which have a powerful effect on the elastase that intervenes in many human pathologies, particularly pulmonary emphysema and psoriasis. Research into twelve different sorts of birds have shown that the highest levels of ovomucoid and ovoinhibitors are to be found in the white of quails’ eggs.

How many calories in quails’ eggs?

An average egg weighs approximately 20 g; the calorie content of an egg is 30.6 calories (Kcal). 100 g of quails’ eggs therefore contain 153 calories (Kcal). Quails’ eggs are a choice food as they have an excellent nutritional value. Their nutritional input per 100 g is 13 g of protein, 11 g of fat and 0.5 g of carbohydrates. As the eggs are low in carbohydrates, they have no glycaemic load (GL = 0). Their high protein content and zero GL therefore mean that they are suitable for inclusion in hyper-protein diets such as Montignac and Dukan. Quails’ eggs also have a low cholesterol input (0.8 mg/100 g), which means that they may be recommended for low cholesterol diets.

Health profile of quails’ eggs

The positive effects are a product of the superior quality of the protein contained in the egg, the lack of cholesterol (it is a dietetic egg) and the high concentration of vitamins and minerals compared to the egg’s volume.
 Whole eggs are very rich in antioxidants which play a role in the prevention of cardiovascular diseases, certain types of cancer and age-related diseases. The eggs are made up of complete proteins, i.e. they provide the essential amino acids required for the proper development of the organism.

The eggs are rich in trace elements: vitamins B12, B9, B5 and also choline which plays an important role in brain development and function and is essential for children and for embryo development in pregnant women. The eggs are also a very good source of minerals such as selenium (32 µg/100 g), phosphorus (226 mg/100 g) and zinc (1.47 mg/100 g).

The advantages of the eggs

They are a little-used food that may be used to make surprising, sophisticated dishes and have undeniable nutritional qualities as they are rich in trace elements - phosphorus, selenium - and vitamins - A, B12, B5, B9 and D. Quails’ eggs may be used as a therapeutic treatment as they have a beneficial action in over 30 diseases.

Quails’ eggs are dietetic, as they are very low in cholesterol (0.8 mg/100 g).





A particularly effective action

The wonderful scientific adventure of quail's eggs began in 1960, when a French quail breeder (R. Cordonnier) observed the gradual disappearance of asthma and dyspnoea in his wife (allergy: feathers, dust, dog hairs), after the regular intake of quail's eggs.

This observation was confirmed by another breeder who successfully tested out the same therapy with those around him

This double observation aroused the full interest of Doctor Truffier

With the help of studies carried out over a large sample of patients (5,000 'cures' proposed in 10 years), he in turn observed the therapeutic properties of quail's eggs.

In 1968, his studies first focused on asthma, then on allergic diseases in general: asthma, periodic rhinitis, hay fever, spasmodic tracheitis, conjunctivitis and certain skin diseases (prurigo, eczema, psoriasis).

In 1978, his studies incorporated 10 years' experience and observations on patients having followed a detailed protocol and strict rules in terms of dosage, clinical and biological surveillance. Truffier already proposed a precise choice of egg strains. He would however go on to state: "it is important that the patient does not treat themselves, any old how and with any old eggs..."

The results obtained showed a success rate of over 70% in adults and 85% in children, and allowed him to publish a scientific work: « Therapeutic approach for allergic diseases via the ingestion of quail's eggs », for which he was to win the Marcel Zara prize.

At the same time, the scientist Gérard Lucotte, a Doctor in genetics and specialist in quail's eggs, published a work on the qualities of quail's egg whites against asthma Quail's eggs - active principle discovered. He believed that his fundamental works were sufficiently advanced to propose a more acceptable galenical form than raw egg cures. 

The combined research of Truffier and Lucotte was to serve as a basis for the Ovogenics scientific approach, as well as for the development of a new form of treatment.

Two studies of vital significance were also to aid this development.

Firstly, that of Lineweaver, who was to reveal a new fraction of the albumen, identified by the name 'ovomucoid'.

Feeney was to compare the activity of ovomucoids of 12 species of bird and drew the conclusion that quail's eggs were easily the most powerful inhibitor of human trypsin, which plays such a major role in the allergic reaction.

A Franco-Belgian scientific team led by Doctor Bruttmann, an expert allergist at the French Ministry of Health, carried out a double blind clinical study versus placebo with 33 allergists; this study confirmed the surprising results observed by Truffier (La Médecine Biologique, April 1995). Bruttman Clinical Evaluation

Other researchers dedicated all their activity to these discoveries:

In 1971, Dr Liu discovered that the white of quail's eggs contained enzyme inhibitors other than ovomucoid: ovoinhibitors, glycoproteins which are also natural de-inhibitors of serine proteases and have a powerful effect on trypsin.

In 1990, a Canadian study was to show that the ovomucoid in quail's eggs had a powerful activity on the elastase that acts in a large number of human pathologies, in particular in pulmonary emphysema and psoriasis.

In 1994, Dr Takahashi showed that, out of all avian species, the ovomucoid of quail's egg whites was the only one capable of inhibiting human trypsin.

The works of Dr Bruttmann (CHU de Grenoble, 2007) Rapport Vergnaud-2007-activite-trypsine-elastase-humaine - on the stability of ovomucoid and its inhibiting effect on trypsins and the works of Dr Sainte-LaudyEffect of ovomucoide on human basophile activation were to follow, which added to the many scientific publications.

The results of all this research led to the filing of several patents and the creation of Ovogenics. 

Constant progress in biotechnology allows us to have an increasingly better understanding of the action mechanism of the enzymes contained in quail's eggs described as an antagonist of receptor-2 in serine proteases, which are the main factors responsible for allergic diseases. The properties of this little egg give rise to ever more interest and continue to be studied today.

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