US - New research shows that eating cooked whole eggs alongside vegetables can increase the absorption of carotenoids, powerful antioxidants beneficial to health.
Wayne Campbell, Ph.D., Professor of Nutrition Science, Purdue University and Jung Eun Kim, Ph.D., R.D., conducted a study to investigate 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 and a half scrambled whole eggs; one with 3 scrambled whole eggs.
Those who ate the highest egg amount with the salad, which contained tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry increased absorption of carotenoids three-nine fold.
The carotenoids found in the salad include beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin, the latter two also being found in egg yolk.
The research findings were presented in March 2015 at the American Society for Nutrition's Annual Meeting during Experimental Biology 2015.
Professor Campbell believes the beneficial effects seen in this young male group will extend to all populations and ages. His group would like to expand their research to explore the effects on other fat-soluble nutrients including vitamin E and vitamin D.
The carotenoid content of eggs produced in different countries varies, based on the feed of the hens.
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