UK – Eating eggs with salads can increase the absorption of powerful antioxidants that are hugely beneficial to health, new research shows.
Research at Purdue University found that eggs helped carotenoid absorption when consumed with a raw mixed-salad in a study of 16 young males.
Carotenoids found in the salad included beta-carotene, alpha-carotene and lycopene. Lutein and zeaxanthin were present in both the salad and the egg yolk.
Dr Wayne Campbell believes the benefits seen in the study are application to all populations and ages.
He hopes to expand the research, exploring the effect on other fat-soluble nutrients such as vitamin E and D.
Nutritionists note that carotenoid content of eggs produced in different countries varies based on the feed of hens.
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