Posted on Feb 29, 2016, 6 a.m.
To boost the body’s absorption of carotenoids from salad, enjoy with a cooked whole egg.
Previously, a number of studies suggest that increased levels of carotenoids – exerting antioxidant properties – may lower the risk of premature death. Wayne Campbell, from Purdue University (Indiana, USA), and colleagues enrolled 16 healthy young men in a study in which subjects consumed 3 versions of a salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry – one with no egg, one with 1.5 scrambled whole eggs, and another with 3 scrambled whole eggs. The team observed that those who consumed the highest egg amount with the experienced an increased absorption of the carotenoids in the salad by 3 to 9-fold.
C.S. Wright, J. Zhou, R.D. Sayer, J-E. Kim and W.W. Campbell. “Effect of a High Protein, High Egg Diet on Muscle Composition, Metabolic Health and Systemic Inflammation in Overweight and Obese, Older Adults” [Abstract 270.6]. Presentation at Experimental Biology 2015 (American Society for Nutrition), 29 March 2015.