An Eggs-ellent Salad

Previously, a number of studies suggest that increased levels of carotenoids – exerting antioxidant properties – may lower the risk of premature death.  Wayne Campbell, from Purdue University (Indiana, USA), and colleagues enrolled 16 healthy young men in a study in which subjects consumed 3 versions of a salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry – one with no egg, one with 1.5 scrambled whole eggs, and another with 3 scrambled whole eggs. The team observed that those who consumed the highest egg amount with the experienced an increased absorption of the carotenoids in the salad by 3 to 9-fold.