(HealthDay News) — Eating whole eggs with raw vegetables effectively increases carotenoid absorption, according to a study presented at the Experimental Biology 2015 meeting, held from March 28 to April 1 in Boston.
Jung Eun Kim, PhD, RD, from Purdue University in East Lafayette, IN, and colleague examined the effects of egg consumption on carotenoid absorption from a carotenoid-rich, raw mixed-vegetable salad. Sixteen healthy young males consumed the same salad served with 3g canola oil with no egg, with 75g scrambled whole egg (low egg), and with 150g scrambled whole egg (high egg) in a randomized crossover design. Blood was collected hourly and triacylglycerol rich lipoprotein (TRL) fractions were isolated.
The researchers found that in the TRL fraction, total carotenoid area under the curve (AUC)0-10h was higher for the high-egg salad vs. the low-egg and control salads. In addition, compared with low-egg and control salads, with the high-egg salad there were two- and five-fold increases in TRL AUC0-10h of lutein and zeaxanthin, and two- to four- and four- to nine-fold increases in TRL AUC0-10h of carotenoid beyond those found in egg such as α-carotene, β-carotene, and lycopene.
“Americans under consume vegetables, and here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks,” a coauthor said in a statement.
The study was partially funded by the American Egg Board.