Scientists have found a simple way to increase the benefits of vegetables

Adding whole eggs to vegetable dishes can boost the absorption of carotenoids, plant compounds, some of which are important for vision and have antioxidant properties. This conclusion was made by the authors of a study published in the journal Food & Function.

17 women participated in the experiment. At different periods, they received the same cooked vegetable dish either alone or along with 100 grams of whole eggs. After eating, the researchers analyzed blood samples from the participants for ten hours.

The results showed that combining vegetables with eggs increased carotenoid absorption by about three to four times. At the same time, the eggs themselves contained only a small amount of these compounds, so the detected effect cannot be explained only by their additional intake with food.

Carotenoids include lutein, zeaxanthin and beta-carotene. The researchers also tested the effects of eggs on the absorption of vitamin D2 from vegetables, but found no noticeable improvement.

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