Vitamin E is one of the most important and useful vitamins that has many benefits for the body. This vitamin is one of the fat-soluble vitamins. This vitamin is rich in antioxidants and also helps maintain healthy cells. Stay tuned to Dr. Salam.
The presence of vitamins in the food we eat is an important issue that can not be ignored. In order for the body to be able to absorb this vitamin well from the food we use, there are some nutritional strategies that Using them can help supply the required vitamin E.
This can cause problems because vitamin E is a fat-soluble nutrient that has antioxidant and anti-inflammatory properties. Vitamin E is absorbed along with dietary fats and is often found in oils, seeds and nuts. Eggs are a nutrient rich in nutrients and contain essential amino acids, unsaturated fatty acids, B vitamins and small amounts of vitamin E.
The results of a recent study show that adding whole boiled eggs to a colorful salad increases the amount of vitamin E absorbed by vegetables from the body. In this randomized crossover study, 16 young men with a mean age of 24 years and a mean body mass index (BMI24) participated. They received the same amount of salad containing 3 grams of canola oil without eggs or with 75 or 150 grams of boiled eggs. In the above study, the researchers found that when 3 whole eggs were added to a salad, the absorption of vitamin E increased by 4 to 7 times. The novelty of this study is that the absorption of vitamin E was measured from food rather than from supplements containing high amounts of vitamin E. The results of this study show how one food can improve the nutritional value of another food if consumed simultaneously.
The presence of vitamins in the food we eat is an important issue that can not be ignored. In order for the body to be able to absorb this vitamin well from the food we use, there are some nutritional strategies that Using them can help supply the required vitamin E.
This can cause problems because vitamin E is a fat-soluble nutrient that has antioxidant and anti-inflammatory properties. Vitamin E is absorbed along with dietary fats and is often found in oils, seeds and nuts. Eggs are a nutrient rich in nutrients and contain essential amino acids, unsaturated fatty acids, B vitamins and small amounts of vitamin E.
The results of a recent study show that adding whole boiled eggs to a colorful salad increases the amount of vitamin E absorbed by vegetables from the body. In this randomized crossover study, 16 young men with a mean age of 24 years and a mean body mass index (BMI) of 24 participated. They received the same amount of salad containing 3 grams of canola oil without eggs or with 75 or 150 grams of boiled eggs. In the above study, the researchers found that when 3 whole eggs were added to a salad, the absorption of vitamin E increased by 4 to 7 times. The novelty of this study is that the absorption of vitamin E was measured from food rather than from supplements containing high amounts of vitamin E. The results of this study show how one food can improve the nutritional value of another food if consumed simultaneously.
