New Study: Adding Eggs to a Salad Increases Vitamin E Absorption

Researchers at Purdue University published a study indicating that carotenoid absorption from a salad was improved by the presence of whole cooked eggs. This made sense in light of the fact that carotenoids are fat-soluble nutrients, so the fat in the eggs increased nutrient absorption. Recently, the Purdue team followed up their carotenoid study by … Continue reading New Study: Adding Eggs to a Salad Increases Vitamin E Absorption