Adding eggs to a salad with a variety of raw vegetables is an effective method to improve the absorption of carotenoids, which are fat-soluble nutrients that help reduce inflammation and oxidative stress, according to research from Purdue University.
"Eating a salad with a variety of colorful vegetables provides several unique types of carotenoids, including beta-carotene, lutein, zeaxanthin and lycopene," said Wayne Campbell, a professor of nutrition science. "The lipid contained in whole eggs enhances the absorption of all these carotenoids."
This research is published online in the American Journal of Clinical Nutrition and is funded by the American Egg Board-Egg Nutrition Center, National Institutes of Health and Purdue Ingestive Behavior Research Center.
