Eggs with salad increase vitamin E absorption, according to research

Eggs with salad increase vitamin E absorption, according to research from Purdue University.

Vitamin E is the second most under-consumed nutrient in the average American diet, say the researchers.

This is problematic because this fat-soluble nutrient has important antioxidant and anti-inflammatory properties,” said Wayne Campbell, a professor of nutrition science.

Vitamin E is a powerful immune system support, helping protect cells from oxidative stress and repairing damaged cells. Vitamin C gets most of the credit for immune support but fat-soluble vitamin E is equally important as it works at the cellular level.

Jung Eun Kim, a postdoctoral researcher in Purdue’s Department of Nutrition Science, said, “We found that vitamin E absorption was four to seven-fold higher when three whole (hardboiled or scrambled eggs) were added to a salad.

The researchers said that adding scrambled or hardboiled eggs to a colorful salad boosts the amount of vitamin E the body absorbs from the variety of vegetables.

Good food sources of vitamin E include spinach and other leafy greens, sweet potatoes, winter squash, almonds, peanuts and other nuts and seeds such as hemp seeds, and sunflower seeds, olive oil and avocados.

The researchers showed that while eggs contain only a small amount of vitamin E themselves, when co-consumed with vitamin E rich food sources, vitamin E absorption is greatly improved.

The most widely know health benefits of vitamin E include the nutrient’s protection against toxins in food, medicine and air, eye disorders such as cataracts, premenstrual problems, inflammation, diabetes and neurological diseases such as Alzheimer’s disease.

Researchers focused on understanding how dietary protein, food relationships in the body and exercise influence adult health as people age.

And despite the misinformed bad rap eggs have been given, modern consumers are increasingly aware of the health benefits of whole eggs as a nutrient-loaded food rich in amino acids, unsaturated fatty acids and the B vitamins.

The Purdue study was published in the Journal of Nutrition.

Sources include: AcresUSA, Nutritioninsight.com, Sciencedaily.com, Natureworldnews.com