Egg yolk hydrolysate shows moderate impact on osteoporosis in ovariectomized rats

Abstract

These findings indicate that FC exerts moderate protective effects against bone loss in OVX rats by simultaneously suppressing osteoclast activity and enhancing bone formation. These results support the potential of egg yolk hydrolysate as a functional food ingredient for osteoporosis management, particularly in postmenopausal women. Further investigations are needed to fully understand the underlying mechanisms and assess long-term efficacy. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.