Winnie53
BANNED
Came across this interesting article and press release tonight. It seems that eating fat enhances the absorption of carotenoids...
https://www.yahoo.com/health/the-healthiest-way-to-eat-eggs-116587785847.html
http://www.newswise.com/articles/consuming-eggs-with-raw-vegetables-increases-nutritive-value
"Campbell, working with postdoc fellow Jung Eun Kim, Ph.D., R.D., conducted a study to assess the effects of egg consumption on carotenoid absorption from a raw mixed-vegetable salad. Sixteen healthy young men ate three versions of the salad – one with no egg, one with 1.5 scrambled whole eggs, and another with 3 scrambled whole eggs. Those who ate the highest egg amount with the salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry increased absorption of carotenoids 3-9 fold. This is a very significant effect, said Campbell. The carotenoids found in the salad include beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin, the latter two being found in egg yolk as well."
"The research grew out of his group’s previous study showing that by adding certain oils to mixed raw vegetables, the consumer experienced enhanced absorption of carotenoids."
"'Next time you visit a salad bar, consider adding the cooked egg to your raw veggies,' said Campbell. 'Not only are lutein and zeaxanthin available through whole eggs, but now the value of the vegetables is enhanced.'”
It would be interesting to learn what the "certain oils" were in the previous study.
https://www.yahoo.com/health/the-healthiest-way-to-eat-eggs-116587785847.html
http://www.newswise.com/articles/consuming-eggs-with-raw-vegetables-increases-nutritive-value
"Campbell, working with postdoc fellow Jung Eun Kim, Ph.D., R.D., conducted a study to assess the effects of egg consumption on carotenoid absorption from a raw mixed-vegetable salad. Sixteen healthy young men ate three versions of the salad – one with no egg, one with 1.5 scrambled whole eggs, and another with 3 scrambled whole eggs. Those who ate the highest egg amount with the salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry increased absorption of carotenoids 3-9 fold. This is a very significant effect, said Campbell. The carotenoids found in the salad include beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin, the latter two being found in egg yolk as well."
"The research grew out of his group’s previous study showing that by adding certain oils to mixed raw vegetables, the consumer experienced enhanced absorption of carotenoids."
"'Next time you visit a salad bar, consider adding the cooked egg to your raw veggies,' said Campbell. 'Not only are lutein and zeaxanthin available through whole eggs, but now the value of the vegetables is enhanced.'”
It would be interesting to learn what the "certain oils" were in the previous study.