Friday, January 13, 2006

Avocado boosts carotenoid absorption

A high intake of carotenoids from dietary sources has been shown to be protective against heart disease.

Dietary fat increases the bioavailability of carotenoids, such as alpha-carotene, lycopene, and beta-carotene. Since most carotenoid-rich fruits and vegetables are low in lipids, it was proposed that by adding a fat-rich avocado to a salad, you would enhance absorption of the beneficial carotenoids.

In fact, bioavailability was increased by up to 15 times when avocado was eaten with the salad. The researchers concluded that adding avocado fruit to a salad can significantly enhance carotenoid absorption. This is attributed primarily to the lipids present in avocado.

More on the avocado.

Try this spinach salad recipe and salad dressing.


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