“The results of this study strengthen the current body of research on this topic and complements a previous study (2) conducted in my lab that showed a similar enhancement in carotenoid absorption with one-half of an avocado (75 g),” said Steven Schwartz, PhD, Professor, Carl E. Haas Endowed Chair, The Ohio State University.
Consuming a whole fresh avocado with either an orange-colored tomato sauce or raw carrots significantly enhanced provitamin A carotenoid (alpha- and beta-carotene) absorption and conversion of these carotenoids to an active form of vitamin A, according to new research (1) published in The Journal of Nutrition.
Vitamin A is involved in reproductive health and growth promotion; helps support healthy skin, immune function, and vision; and has antioxidant properties. Provitamin A carotenoids, like alpha- and beta-carotene, impart the orange and yellow colors to many fruits and vegetables. The body converts these plant pigments into an active and usable form of vitamin A.
The research, “Avocado consumption enhances human post-prandial absorption and conversion from a novel high beta-carotene tomato sauce and from carrots,” conducted at The Ohio State University and supported by the Hass Avocado Board (HAB), investigated if avocados could help the body better use and absorb vitamin A from carotene-rich…
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