Posts Tagged ‘absorption’

Nutritional absorption is enhanced by a spoonful of oil on vegetables.

Friday, November 10th, 2017

A new study published in  the American Journal of Clinical Nutrition concluded that adding a spoonful of oil or fat to vegetables increases their ability to be absorbed.  Specifically adding soybean oil promoters the absorption  of eight different nutrients that promote health. Conversely, eating the same vegetables without the oil increases the likelihood that they will not be absorbed. Salad vegetables included  four carotenoids–alpha and beta carotene, luetin and lycopene—two forms of vitamin E and K,  The oil also promotes the absorption of vitamin A-the 8th nutrient studied. Better absorption is important to promote health including preventing cancer, and eyesight preservation. Researchers also found that the more oil the better the absorption,. The researcher warned that oils should still be limited to the 2 tablespoon daily recommendation

The study included 12 college-age women who consumed salads with varying amounts of soy bean oil. Maximum absorption occurred at a little more than 2 tablespoons ( at  32 grams of fat) but there was some variation among women. The researchers recommended salad oil on salads.

Improving the Benefits of Curcumin and Tumeric.

Friday, August 21st, 2015

logo1267406_mdThe researchers say that few natural products have demonstrated the range of protective and therapeutic promise as curcumin and tumeric such as anti-inflammatory, antioxidant, anti-tumor, antibacterial, and antiviral activities. However, success in translating the potential into tangible benefits have been limited by poor intestinal absorption, rapid metabolism, and systemic bio availability. A variety of approaches have begun to enhance absorption and bio availability, The researchers reviewed the bio availability studies on several commercial curcumin ingredients and evaluated them in a level playing field.

Results showed: 1) a hydrophilic carrier dispensed curcuminoid formula exhibits 45.9 times the bio availability of the standard purified 96 per cent surcuminoid preparation and, based on relative mass efficiency, 1.5 times times the bio availability of the next best  commercial ingredient, a cyclodextrin complex  and 2) curcumin is currently being researched and one author said “I would like to see and prehaps be involved in research on improving bio availability and it would be useful to test whether curcumin benefits can be improved or even directed through use of combination products. The article author concluded “Delivery strategies can significantly improve the bio availabilty  of curcuminoids.  Total formula mass is important for making practical formulation decisions about dosing, cost, and space”

 

Do Eggs Improve Absorption of Vegetable Carotenoids?

Wednesday, June 10th, 2015

Do Eggs Improve Absorption of Vegetable Carotenoids

Eggs Added to Salad with Vegetables

A new study in The American Journal of Clinical Nutrition concluded that adding eggs to a salad with a variety of raw vegetables is an effective method to improve the absorption of carotenoids. Carotenoids are fat soluble nutrients that help reduce inflammation and oxidative stress. He said “Eating a salad with a wide variety of colorful vegetables provides several unique types of carotenoids, including beta-carotene, leutein, aeaxanthin and leucopene.”  He further elaborated by saying “Most people do not eat enough vegetables in their diets, and at the same time, people are consuming salad dressings that have less fat or are fat-free.” “Our research findings support that people obtained more of the health-promoting carotenoids from raw vegetables when cooked whole eggs are eaten, as the lipids enhance absorption of all of these carotenoids.”

Sixteen subjects consumed a raw mixed-vegetable salad with none, a salad with one and a half, and a salad with 3 eggs at different times. All salads were served with 3 grams of canola oil and the second salad had 75 grams of scrambled whole egg whereas the third salad had 150 grams of scrambled egg. Results showed that absorption of carotenoids was 3.8-fold higher when the salad included three eggs compared to none. Scrambled eggs were used to make sure subjects consumed both the yoke and white.  Different oils such as soybean oil, canola oil and butter were evaluated and “the lipid in salad dressing also increase the absorption of carotenoids but it is easy to overuse salad dressing and consume excess calories.”