The type of fat in salad dressings impacts the absorption of nutrients from salad greens. Although the salad greens are full of vitamins and nutrients, just a portion of that absorbs by body. Scientists has shown that pairing salads with fat-based dressings optimizes the absorption of nutrients from the greens. Using a fat-free dressing results in less nutrient absorption. Specifically, the researchers found that salad dressings containing monounsaturated fatty acid, such as canola and olive oil-based dressings enhance the absorption of lutein and beta-carotene.
Source: “Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans” , Molecular Nutrition & Food Research Volume 56, Issue 6, pages 866–877, June 2012, doi: 10.1002/mnfr.201100687
Authors: Shellen R. Goltz, Wayne W. Campbell, Chureeporn Chitchumroonchokchai, Mark L. Failla, Mario G. Ferruzzi
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