New research shows that eating well-cooked eggs with vegetables can increase the absorption of carotenoids. Dr. Wayne Campbell, the leader of the research team from Purdue University, Indiana, evaluated the effects of egg consumption on carotenoid absorption through raw mixed salad greens.
In this study, 16 healthy young men were given three types of salad: a salad without eggs, a salad with 1.5 whole eggs, and another salad with 3 whole eggs.
Men who ate the highest number of eggs along with a salad containing tomatoes, carrots, small spinach and lettuce, their carotenoid absorption increased 3-9 times.
According to Campbell, this effect is very significant. The carotenoids in this salad included beta-carotene, alpha-carotene, lycopene, lutein and zeaxanthin, of course, the last two carotenoids are also present in egg yolk.
This research is a step beyond the study of this team about adding some special oils to the composition of raw vegetables in order to increase the absorption of carotenoids.
Source: www.salamatnews.com
May 18, 2014 20:33
share (How can you send this article to others)
