We all want youthful looking skin and hair, but the only way to achieve this is by eating nutrient-dense foods that contain high levels of antioxidants such as vitamin E. As a consequence of fad diets, poor food choices and poor general knowledge of nutrition, Vitamin E, a fat-soluble vitamin is one of the most under-consumed nutrient in many diets. There is good news though! Researchers from Purdue University in Indianapolis have demonstrated that by simply adding whole eggs to a colourful bowl of salad we can dramatically increase the amount of vitamin E our bodies absorb from food.

Jung Eun Kim, a postdoctoral researcher in Purdue’s Department of Nutrition Science commented, “We found that 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.”

The researchers from Purdue University have previously shown that the addition of eggs to a salad increases the body’s absorption of the vegetables’ carotenoids including, alpha-carotene, beta-carotene, lutein, zeaxanthin and lycopene – nutrients important for vision, skin and immune health. This current study therefore extends their previous findings and demonstrates that the addition of eggs to a meal may may be a great way to boost the amount of nutrients our bodies can absorb from the foods they are eaten with.

Always endeavour to eat organic, free range eggs.

 

Written with materials published by Purdue University based on the Journal article: J.E. Kim, M.G. Ferruzzi, W.W. Campbell. Egg Consumption Increases Vitamin E Absorption from C0-consumed Raw Mixed Vegetables in Healthy Young Men. Journal of Nutrition, 2016; DOI: 10.3945/jn.116.236307

 

Author

UK qualified PhD Scientist & Nutritionist with a passion for plant-based nutrition and wellness. Midas Naturals' goal is to provide quality health information that enhances and promotes the wellbeing of Nigerians & Africans.

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