Study: Eggs Mixed With Salads Increase Vitamin E Absorption
Adding whole eggs to a colorful salad boosts the amount of Vitamin E the body absorbs from the vegetables, according to research from Purdue University.
"Vitamin E is the second-most under-consumed nutrient in the average American diet, which is problematic because this fat-soluble nutrient has antioxidant and anti-inflammatory properties," said Wayne Campbell, a professor of nutrition science. He recommends that consumers can easily improve their diets by adding eggs to a salad that boasts a variety of colorful vegetables.
Jung Eun Kim, a postdoctoral researcher in Purdue's Department of Nutrition Science, said, "We found Vitamin E absorption was 4- to 7-fold higher when three whole eggs were added to a salad. This study is novel because we measured the absorption of Vitamin E from real foods, rather than supplements, which contain mega-dose amounts of Vitamin E." (dpa)
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