New Research Study finds Antioxidant Health Benefits in Eggs

Researchers at Purdue University in a research study released recently are coming into the nutritious benefit of eggs with new findings, the study among  some other discoveries found that eggs consumed with raw vegetables can actually increase the nutritional value of the eating vegetables. You will recall that for decades the egg yolk debate (to eat or not to eat) has continue to promote unending intellectual studies among doctors, nutritionists and other professionals in the healthcare sector. 

Presented earlier this month at the annual meeting of American Society for Nutrition, the study consisted of 16 healthy young men who were instructed to eat three different salads — one with no egg, one with one-and-a-half scrambled whole eggs and another with three scrambled whole eggs. 

The lead study author, Wayne Campbell, Ph.D, a professor of nutrition science at Purdue University while shed more facts on the study result, told other nutritious experts present at the annual meeting that the result they got was that, there was a progressive increase in the absorption of the carotenoids from the vegetables as you had more eggs, which we attribute to the fat component of the yolk.

Explain further, Campbell said the carotenoids — which are naturally-occurring pigments in plants that the body converts into antioxidants — found in the salad used in this study included beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin. The latter two nutrients are found in egg yolk, as well. The salad was made with tomatoes, shredded carrots, baby spinach, romaine lettuce and Chinese wolfberry. 

Campbell adds that the egg and vegetable meal is not the only way to receive these nutritional benefits. “We have also done comparable work which shows that oil-rich salad dressing can do the same thing. We think it’s the oils that you’re co-consuming with the salad, and that the carotenoids are absorbed the same way that lipids are in the digestive system.”