Quail egg

Other Names

Anchun (鹌鹑)Asian migratory quailAsiatic migratory quailBaterBateraCaille communeCaille des blésCaille du JaponCaille japonaiseCodorniz japonesaCommon quailCoturnix coturnixCoturnix coturnix japonicaCoturnix coturnix japonica eggCoturnix japonicaCoturnix japonica eggCoturnix quailCoturnix quail eggCoturnix ussuriensisCoturnix vulgaris japonicaEurasian quailEuropean quailJapanese quailJapanese quail eggJapanwachtelOld World quailQuails' eggSalwaTetrao coturnixUzura (ウズラ)Wachtel

Synopsis

Quail Egg (Coturnix japonica / Coturnix coturnix): A Comprehensive Reference

1. Identity, Taxonomy, and Source

Quail eggs are the eggs laid by the common quail (Coturnix coturnix), a species of galliform bird in the family Phasianidae that is widely distributed across Eurasia and Africa. The most commercially significant egg-producing species is the Japanese quail, formally designated Coturnix japonica (also written Coturnix coturnix japonica). Japanese quail (Coturnix japonica) have gained attention as an environmentally efficient species, offering high-quality eggs and meat with favorable nutritional profiles.

Although quail eggs are about one-third the size and one-fifth the weight of chicken eggs, they taste very similar to chicken eggs. Quail eggs weigh anywhere from 2 to 15 grams, with an average of 10 grams. They have a speckled, creamy-white to light-brown shell. An interesting structural feature is that quail eggs have a higher yolk-to-white ratio compared to chicken eggs, contributing to a richer flavor.

Common Forms and Preparations

Quail eggs can be prepared in numerous ways, from simple boiled or fried eggs to being used as a topping in salads, sandwiches, or appetizers. As a dietary supplement or nutraceutical, the egg is processed into several distinct forms:

Whole egg homogenate: A blended mixture of yolk and egg white, used in the most widely studied clinical supplement products.
Lyophilized (freeze-dried) powder: Concentrated powder packaged into tablets or capsules for standardized dosing.
Yolk oil (QEYO): Quail egg yolk oil (QEYO) has a rich history of medicinal use, showcasing heightened antioxidant and bioactive properties, positioning it as a promising candidate for therapeutic and cosmetic applications.
Pickled eggs: Consumed in traditional and culinary contexts, pickled quail eggs contain approximately 20% total lipids, 20% protein, and 4.7% ash on a wet-weight basis.

Dosage forms described in patent literature include powder, granules, globules, tablets, capsules, and all acceptable pharmaceutical dosage forms.

2. Historical and Traditional Use

Ancient and Cross-Cultural History

The quail originates from Asia, particularly China, from where it was later transported to Japan. It is believed to have reached Europe in the 12th century and then spread to the rest of the world. There are ancient documents, such as the Bible, where the capture of quails in the desert is mentioned, indicating them as sustenance. The ancient Egyptians also recognized the nutritional benefits of quails and established large farms to raise them. These birds were so common in the country that they had their own hieroglyph.

Asia has a long tradition of quail breeding. According to the sources, the inhabitants of the Land of the Rising Sun are considered the first to initiate this tradition. The sophisticated Japanese quail keepers bred them as decorative birds, while starting from the 16th century — as a food.

Traditional Chinese Medicine

In some traditional medicine systems, quail eggs are believed to possess therapeutic properties. In Traditional Chinese Medicine (TCM), they are sometimes used to nourish the blood and yin, and to support kidney function. They are also believed to be beneficial for respiratory health and skin conditions. Quail eggs were used in traditional Chinese medicine to treat sexual disorders and improve virility.

Eastern European and Soviet Traditions

The therapeutic virtues of quail egg, notably of species Coturnix coturnix japonica, for the treatment of asthma and other conditions, are recognized in traditional pharmacopoeia in eastern European countries, more particularly in Poland and the Soviet Union. In this connection, reference may be made to Gatewoj's article (Pticew. 5,14, 1968) which reports the results of research conducted under the auspices of the Soviet Institute of Food and Polyclinic and of the Ministry of Health; positive results were obtained with quail egg used in the treatment of asthma, anaemia, and ulcers.

South and Southeast Asian Traditions

Across South Asia, quail (called bater in Hindi, kaadai in Tamil, and pitta in Telugu) has long featured in traditional cooking. Quail farming resources in India note that the meat is often recommended for patients managing diabetes, asthma, tuberculosis, and vascular disorders, given its nutrient density and digestibility.

Contemporary Culinary and Ethnomedicinal Use

Quail eggs have been consumed for centuries in many cultures, particularly in Asia and Europe. In Japan, they are a common ingredient in bento boxes and are often eaten raw or lightly cooked. They are also popular in French cuisine, where they are often pickled or used as a garnish. In Brazil, Colombia, Ecuador, and Venezuela, a single hard-boiled quail egg is a common topping on hot dogs and hamburgers. In Brazil, they are believed to be aphrodisiac and sometimes used as a home remedy against erectile dysfunction. In the Philippines, kwek-kwek is a popular street-food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried.

The modern interest in quail egg as a dietary supplement for allergy relief has distinct empirical roots. Occasional rhinitis symptoms caused by exposure to pollution or allergens became a growing concern; the supplement development was based first on empirical observation of a lesser occurrence of allergies in quail farmers and then on scientific works on ovomucoid properties. It all started in the early 1970s when a French general practitioner noticed that farmers who raised quails presented fewer allergy symptoms than the general population in the same area. One quail farmer saw the gradual disappearance of existing asthma and allergy-related shortness of breath in his spouse and then in his employees with the consumption of quail eggs. Another quail farmer who experimented successfully with this treatment on his own family and friends confirmed this observation.

3. Nutritional Composition and Key Active Compounds

Macronutrient Profile

Analysis of whole quail eggs showed that each egg averages 10.67 g in weight, with contents of ash (1.06 g/100 g), carbohydrate (4.01 g/100 g), fat (9.89 g/100 g), protein (12.7 g/100 g), and moisture (72.25 g/100 g), for a total energy of 156.50 kcal per 100 g whole egg.

The protein content of quail egg was found to be higher than that of the laying hen's egg. Protein quality matters as much as quantity, and quail eggs do well on this front. Both chicken and quail eggs contain all nine essential amino acids, qualifying them as complete proteins. The most essential amino acid found in quail egg whites was leucine, and the most abundant non-essential amino acid was aspartic acid.

Lipid Profile

The fatty acid composition of quail egg yolk consists of 24 fatty acids, including saturated fatty acids (C14:0, C16:0, C17:0, C18:0, C20:0, C22:0, C24:0), monounsaturated fatty acids, and polyunsaturated fatty acids including linoleic acid (C18:2n6c), arachidonic acid (C20:4n6), and eicosapentaenoic acid (C20:5n3).

Results of lipidomic analysis demonstrated that quail eggs contained the highest total fatty acid levels, dominated by monounsaturated fatty acids, with notable contributions from long-chain n-3 polyunsaturated fatty acids (PUFAs) and conjugated linoleic acid isomers. The total cholesterol level of quail egg was found to be 73.45 ± 1.07 mg/100 g, with linoleic acid (10.28%), arachidonic acid (1.92%), and eicosapentaenoic acid (0.63%) as the major polyunsaturated fatty acids.

The cholesterol content of quail eggs is similar to chicken eggs, but it is almost half the content of data registered in Handbook 8. Differences may be attributed to the analytical methodology used to obtain them.

Bioactive Protein Fractions: Ovomucoid and Ovoinhibitor

The most pharmacologically investigated compounds in quail egg are its white-derived protease inhibitor proteins. Ovomucoid, a major protein found in egg white, belongs to the Kazal-type serine proteinase inhibitors and serves to protect the embryo from microorganisms. The ovomucoid of Japanese quails is a glycoprotein found in egg albumen, constituting approximately 10% of all its proteins. Along with its signal peptide, it is composed of 210 amino acids. Purified ovomucoid has a molecular weight of 26 kDa. The molecules of ovomucoid are composed of a single polypeptide chain, which consists of three tandem homologous domains, each containing three intradomain disulfide bridges. These domains serve as inhibitors of serine proteases from the pancreatic secretory trypsin inhibitor (Kazal) family.

The inhibitory specificity and stability of ovomucoid from Japanese quail egg white (OMJPQ) were examined to understand its nutritional significance. OMJPQ showed strong inhibitory activities toward trypsins from various origins including human, and the trypsin inhibitions occurred at molar ratios of enzyme to inhibitor between 1:1 and 2:1. Remarkably, OMJPQ retained about 100% of its original activity over a pH range from 1 to 12 after a 24-hour incubation at 37°C. The inhibitor was most thermostable between pH 2 and 5, where more than 70% of its original activity was maintained after a 1-hour incubation at 100°C, and about 25% of activity remained even after a 30-minute incubation at 121°C. This extreme stability across digestive pH ranges and high temperatures is significant to its proposed oral bioactivity.

In vitro studies suggested that protein fractions contained in the quail egg, including ovomucoids and ovoinhibitors, act as serine protease inhibitors (Feeney et al. 1969; Takahashi et al. 1994; Vergnaud and Bruttmann 2007).

Antioxidant Compounds

Quail eggs contain fat, protein, carbohydrates, fiber, essential fatty acids, vitamins, minerals, lipids, and bioactive compounds with antioxidant properties. The nutritional content of quail eggs includes bioactive compounds functioning as antioxidants. Quail egg yolk oil has been specifically studied for antioxidant activity. Quail egg yolk oil (QEYO) has a rich history of medicinal use, showcasing heightened antioxidant and bioactive properties.

Micronutrient Content

Quail eggs are nutrient-dense and rich in various vitamins, minerals, good fats, and protein. Each quail egg weighs about 9 grams and contains various essential amino acids in the right proportions. Protein in properly cooked quail eggs is easily absorbed and used by the body for cell repair, hormone production, and enzyme formation.

4. Mechanisms of Action

Serine Protease Inhibition and Allergy Modulation

Certain outdoor and indoor antigens such as pollen, mold, animal dander, and house dust mites contain protease enzymes. When they are inhaled and come into direct contact with the nasal cavity endothelium, these protease enzymes can injure tissues and induce a transient IgE-mediated allergic inflammatory response. This is consistent with the hypothesis that quail egg ovomucoids inhibit serine proteases that act as chemical messengers involved in the allergic response.

In vitro studies found that quail egg contains ovomucoid and ovoinhibitor that can alleviate allergic reactions by blocking the binding of tryptase or any other trypsin homolog and protease-activated receptor 2 (PAR-2). The blockade of PAR-2 is a central mechanistic node. Quail egg proteins prevent tryptase binding with PAR-2, blocking the superoxide anion production by NADPH oxidase, associated with intracytoplasmic degranulation (major basic protein, eosinophil peroxidase, cytokines), resulting in less inflammation and local tissue degradation.

Mast Cell Stabilization via PAR-2/MAPK/NF-κB Pathways

Quail egg acts as a "mast cell stabilizer" to reduce mediator release through: (1) modulating PAR-2 activation; (2) inducing the downregulation of calcium channel proteins (TRPC1, Orai1, STIM1, PLC-γ, and IP3R); (3) reducing phosphorylation of JNK, NF-κBp50, and p65, as well as IKK-α contributed in MAPK and NF-κB signaling pathways related to mast cell degranulation stimulated by antigen; and thus (4) promoting the decrease in secretion of mediators (β-hexosaminidase, histamine, tryptase) including Th2 (IL-4, IL-5, and IL-13) and pro-inflammatory related cytokines (IL-6, IL-8, and TNF-α).

Modulation of Eosinophilic Inflammation

Overall, research results indicated that quail egg was able to significantly downregulate PAR-2 receptor activation, inhibit the phosphorylation of NF-κB downstream signalling pathway, inhibit the development of inflammatory responses, as well as EoE-related inflammatory cytokines (IL-6, IL-8, TNF-α), adhesion molecules (ICAM-1, VCAM-1), and chemokines (eotaxin-1, RANTES), and eosinophil-related mediators.

Antioxidant Activity

Quail egg consumption significantly reduced hyperglycemia, serum total protein, creatinine, BUN, MDA, and increased SOD activities in alloxan-induced diabetic Wistar rats, which suggests that it lowers blood glucose and ameliorates renal impairment. The antioxidant mechanism appears to involve upregulation of endogenous antioxidant enzyme expression. Research using a Drosophila melanogaster model indicated that quail egg yolk oil functions through upregulation of superoxide dismutase 1 (SOD1) and catalase genes, and downregulation of pro-inflammatory signaling genes.

5. Scientific Evidence by Area of Use

5.1 Allergic Rhinitis and Respiratory Allergy

This is the most extensively studied clinical application of quail egg as a dietary supplement, with the largest body of human trial evidence.

Systematic Review (2025): A 2025 systematic review published in Nutrients (Antonelli et al.) evaluated the efficacy of quail egg-based supplements as an integrative remedy for allergic rhinitis. A comprehensive search of PubMed, Scopus, EMBASE, Cochrane Library, and Google Scholar was conducted up to January 2025. A total of 294 studies were initially identified, with five clinical reports meeting the inclusion criteria. Participant numbers ranged from 40 to 180 (median: 77), with a balanced gender ratio. Four reports focused on allergic rhinitis, and one investigated nonsymptomatic atopic individuals exposed to volatile allergens. The findings suggest that a combination of quail egg supplement (QES) and zinc significantly improves peak nasal inspiratory flow, mucociliary transport time, and symptoms such as rhinorrhea, nasal congestion, itchy nose and eyes, and sneezing in patients with allergic rhinitis.

RCT — Acute Allergenic Challenge (2014): The objective of this study was to determine whether one acute oral dose of the study product attenuates nasal provocation and other allergy-related symptoms after exposure to a standardized allergenic challenge as compared to placebo. Healthy subjects were recruited to participate in a randomized, double-blind, two-arm crossover, placebo-controlled, clinical trial. One acute dose of either the active study product (proprietary blend of quail egg) or placebo was given concomitantly to the standardized allergenic challenge. Subjects were enrolled if they were healthy volunteers between 18 and 60 years of age, occasionally experiencing allergic rhinitis symptoms that did not require daily management with antiallergic medicinal products, with a baseline peak nasal inspiratory flow (PNIF) greater than 100 L/min. In this study, the active product was shown to be effective in healthy subjects overexposed to allergens.

Single-Arm Trial — Mild Intermittent Allergic Rhinitis: One study aimed to investigate the efficacy and safety of a dietary supplement comprising the natural bioactive ingredients of quail eggs and the zinc mineral in adult patients with active allergic rhinitis (AR). Adult patients, aged 18 to 60 years, with active symptoms of mild and intermittent AR, not receiving any other anti-allergic treatment, were eligible. Objective and subjective responses were assessed based on peak nasal inspiratory flow (PNIF) measurements and self-rating of AR-associated symptoms on a Visual Analogue Scale (VAS). The primary efficacy endpoint was PNIF measured at 15, 30, 60, 90, and 120 minutes following oral consumption of two tablets of the study product. PNIF values gradually increased from baseline following oral consumption of the study product, with statistical significance first reached within minutes. The study authors stated these data warrant confirmation in further randomized placebo-controlled trials.

Adjunctive Therapy RCT — Seasonal Allergic Rhinitis: A randomized controlled trial investigated quail egg homogenate with zinc as adjunctive therapy in seasonal allergic rhinitis, noting that because most available treatments show some side effects without reducing recurrence, natural anti-allergic products could represent an interesting treatment addition. This study aimed to analyse the efficacy and tolerance of quail egg as adjunctive therapy.

Earlier Clinical Evidence (Bruttmann, 1995): In these earlier studies, subjects who were exposed to naturally occurring, continuous allergen challenges suffered from resulting perennial and pollen-induced seasonal rhinitis. Administration of quail egg homogenate to these subjects on a daily basis for a sustained period (several months in duration) resulted in significant improvements in allergy-related symptoms.

Evidence Strength: The human clinical evidence for quail egg supplementation in allergic rhinitis is promising but limited. The 2025 systematic review identified only five qualifying clinical reports. Sample sizes were small to moderate (40–180 participants). Several trials were single-arm or open-label, reducing certainty. Blinded, adequately powered, phase III randomized controlled trials are lacking. Current evidence is considered preliminary to moderate, with consistent directionality toward symptom improvement.

5.2 Eosinophilic Esophagitis (EoE) and Food Allergy

In a mouse model of food allergy-induced EoE, researchers assessed the effect of quail egg, reported to be a known serine protease inhibitor. Daily oral treatment with quail egg attenuated mice symptomatology and immune response. Treatment inhibited antigen-prompted increments in mouse tryptase and eosinophil cationic protein (ECP) in serum and eosinophil in inflamed tissues including the oesophagus, lung, and digestive system. Quail egg treatment resulted in decreased antibody-specific IgE and IgG1 and a variety of inflammatory genes that were abnormally expressed in EoE.

Animal studies have demonstrated the beneficial role of quail eggs in an inflammatory condition of the esophagus called eosinophilic esophagitis.

Evidence Strength: All evidence for EoE is from murine (mouse) models, with no human clinical trial data currently published. This is considered early preclinical evidence only.

5.3 Mast Cell Degranulation and Immediate Hypersensitivity

Quail egg has been reported to possess anti-allergic and anti-inflammatory activity. Researchers demonstrated that whole quail egg was able to attenuate the allergic symptoms in a food allergy-induced EoE murine model, but whether quail egg albumen or yolk plays a more important role remained unclear. The study investigated the suppressive role of quail egg in mast cell degranulation and cytokine production of the effector phase response. A passive cutaneous anaphylaxis (PCA) mouse model was used to confirm the anti-allergic effect, and an HMC-1 cell model was used to study its suppressive role in detail.

Evidence Strength: This evidence is in vitro and animal-model only. It provides mechanistic grounding for the observed clinical allergy effects but cannot itself be considered clinical evidence.

5.4 Blood Glucose and Diabetes

A study evaluated the antidiabetic property of quail egg in alloxan-induced diabetes in Wistar albino rats. Freshly prepared quail egg at 0.5, 1.0, and 1.5 ml doses and the reference drug metformin at 10 mg/kg were administered orally. The quail egg-treated groups (1.0 and 1.5 ml) exhibited considerable significant (P < 0.05) antidiabetic activity. Separate work found that quail egg consumption significantly reduced hyperglycemia, serum total protein, creatinine, BUN, and MDA, and increased SOD activities in alloxan-induced diabetic Wistar rats, suggesting it lowers blood glucose and ameliorates renal impairment.

Evidence Strength: All published evidence for antidiabetic effects is from animal (rodent) studies using pharmacological (alloxan-induced) diabetes models. There is a general belief that consumption of quail egg can help in the management of diabetes, but there is no documented work on the consumption of quail egg on factors implicated in the etiology of diabetic diseases in humans. No human clinical trials evaluating quail egg supplementation for glycemic outcomes have been identified in the peer-reviewed literature.

5.5 Lipid Profile and Cardiovascular Markers

The consumption of lower-cholesterol eggs was associated with increased serum HDL levels. Moreover, several research studies have reported that the addition of cholesterol from eggs during weight maintenance conditions can result in an elevation of HDL levels. The fatty acid profile of quail eggs is considered nutritionally favourable, with positive implications for cardiovascular health markers.

Evidence Strength: Evidence for cardiovascular lipid effects of quail egg consumption is derived from animal studies and mechanistic nutritional data. No dedicated human RCTs examining cardiovascular endpoints from quail egg supplementation have been identified in peer-reviewed sources.

5.6 Renal Function

Quail egg consumption significantly reduced hyperglycemia, serum total protein, creatinine, blood urea nitrogen (BUN), and MDA, and increased SOD activities in alloxan-induced diabetic Wistar rats, suggesting it ameliorates renal impairment in the diabetic model.

Evidence Strength: Evidence is from a rodent diabetes model. No human data are available for renal outcomes.

5.7 Antioxidant Activity and Oxidative Stress

Animal-model research published in Antioxidants (2024) investigated quail egg yolk oil (QEYO) using a Drosophila melanogaster model. Quail egg yolk oil (QEYO) has a rich history of medicinal use, showcasing heightened antioxidant and bioactive properties, positioning it as a promising candidate for therapeutic and cosmetic applications.

Evidence Strength: Evidence for antioxidant effects is from in vitro studies and invertebrate/rodent animal models. Human data on antioxidant biomarkers from quail egg consumption are limited to secondary endpoints in lactation-rat studies. No standalone human trials have been identified.

5.8 Hematological Parameters (Anemia)

A study involving the supplementation of one organic quail egg per day to hematology showed no significant differences in results; however, it was observed that organic quail egg supplementation could maintain the hematological status of erythrocytes, hemoglobin (Hb), and blood pH in lactating white rats.

Evidence Strength: Limited to an animal study showing maintenance (not improvement) of hematological parameters. Traditional claims about quail egg and anemia prevention remain unconfirmed by human clinical data.

6. Body Systems and Health Areas Associated with Quail Egg

Immune/Allergic System: Best-evidenced area of clinical use, particularly for rhinitis symptoms mediated by IgE, mast cell activation, and PAR-2 pathways.
Gastrointestinal Tract: Preclinical models for eosinophilic esophagitis, gastritis, and peptic ulcers; no human trial data. Quail eggs may help with other gut conditions such as gastritis and peptic ulcers, though evidence remains at the animal-model level.
Endocrine/Metabolic (Glycemic Regulation): Antidiabetic activity observed in alloxan-induced rodent models only.
Cardiovascular: Favorable fatty acid profile with mechanistic plausibility; no dedicated human cardiovascular trials.
Renal System: Reduction of uremic markers in diabetic rodents.
Musculoskeletal: Quail eggs may help build strong muscles and bones because they are rich in calcium, protein, phosphorus, magnesium, and vitamin D, all of which play important roles in musculoskeletal system health. This is a nutritional claim supported by the known functions of these micronutrients, not by quail egg-specific clinical trials.
Reproductive System (Traditional): Quail eggs were used in traditional Chinese medicine to treat sexual disorders and improve virility, though research in this area is scarce.

7. Dosage Forms and Dosages Reported in Studies

The intervention in the major allergic rhinitis trials consisted of quail egg supplement (QES) combined with zinc, either as a standalone treatment or as an adjunct to standard antiallergic pharmacotherapy. Three proprietary supplements were evaluated: SniZtop®, Narivent®, and Ovix®. Each tablet of SniZtop® and Narivent® contained 42 mg of quail egg homogenate and 0.75 mg of zinc, while each Ovix® tablet contained 30 mg of quail egg homogenate and 0.53 mg of zinc.

The daily dosage ranged from one to six tablets, depending on symptom severity and the physician's assessment; the treatment duration ranged from a few days to over a year, with an average duration of approximately one month.

In a single-arm trial for mild intermittent allergic rhinitis, the primary efficacy endpoint was patient's response as measured by PNIF values at 15, 30, 60, 90, and 120 minutes following administration of an oral dose of two tablets of the study product.

In rodent diabetes and kidney function studies, quail egg doses of 0.5, 1.0, and 1.5 ml were administered orally and compared to the reference drug metformin at 10 mg/kg. These are animal study dosages and do not translate directly to human use.

In a lactation rat study investigating hematological parameters, supplementation of one organic quail egg per day was the reported dose.

Note: No standardized recommended human dosage for quail egg as a dietary supplement has been established by any regulatory body or major institutional health organization as of the available evidence.

8. Safety Considerations and Notable Interactions

Allergy and Cross-Reactivity

Quail egg contains proteins capable of causing IgE-mediated allergic reactions, and the cross-reactivity relationship with hen's egg is clinically complex.

Skin prick tests and oral food challenge demonstrated cross-reactivity values of 41.7% (5/12) for boiled quail egg white and 16.7% (2/12) for stone-baked hen's egg white in children with hen's egg white allergy. The authors observed moderate cross-reactivity between quail egg white and hen's egg white. Boiling had a limited effect on altering egg allergenicity.

Patients with hen's egg white allergy are recommended to limit the consumption of all poultry eggs owing to the possibility of cross-reactivity. However, the cross-reactivity pattern is not absolute. This relationship underscores the complexity of avian egg allergies, highlighting that serologic cross-reactivity does not always translate into clinical symptoms. Allergic reactions to quail eggs with continued tolerance of chicken eggs have been documented in the literature.

A case has been documented of a rare patient with quail egg allergy which manifested no allergic reactions after oral food challenge with hen's egg white. Separately, case reports of anaphylaxis to quail egg have been published in the allergy literature (Alessandri et al., Allergy, 2005).

The ovomucoid of Japanese quail egg white is known both as a proteinase inhibitor and as a protein component responsible for egg allergy. This dual role — simultaneously the proposed therapeutic compound and a major allergen — is an important safety consideration.

Tolerability in Clinical Studies

Toxicological studies including acute and repeated oral administration on rats as well as in vitro studies demonstrated good tolerability of the product containing quail egg homogenate without mutagenic or genotoxic effects (Bruttmann 1995). Human trials studying quail egg supplements in allergic rhinitis generally reported good tolerability profiles, with no serious adverse events attributable to the supplement reported in the published trial literature reviewed.

Trypsin Inhibitor Activity as an Anti-Nutritional Factor

Ovomucoid is the most abundant trypsin inhibitor in egg white and is considered one of the anti-nutritional factors in egg processing. Cooking significantly alters, though does not always eliminate, the trypsin inhibitor activity of ovomucoid. This is relevant to the nutritional assessment of raw vs. cooked quail egg consumption and to supplement processing methods.

Cholesterol Content

High intake of cholesterol can lead to increased LDL and total cholesterol levels, which is not considered beneficial for overall health. Given that quail eggs contain dietary cholesterol, individuals following cholesterol-restricted diets should account for quail egg consumption accordingly. The measured cholesterol content in whole quail eggs was approximately 73.45 mg/100 g in one study.

Interactions

No specific drug-supplement interactions involving quail egg extracts or homogenates have been characterized in the peer-reviewed clinical literature identified in this review. The serine protease-inhibiting activity of ovomucoid is pharmacologically relevant and could theoretically interact with proteolytic enzyme-dependent physiological or therapeutic processes, but this has not been specifically investigated in human interaction studies.

Labeling and Regulatory Status

In the Korean food allergen labeling system, quail eggs are labeled as bird eggs. Quail egg-based supplements are marketed as dietary supplements in Europe and North America; they have not received drug approval from the FDA, EMA, or equivalent regulatory bodies for any therapeutic indication.

References

Health Conditions

Health conditions that Quail egg may help support.

No conditions available.

Body Systems

Body systems that Quail egg may help support.

No body systems available.