Study title and authors:
Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection1,2,3
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| Books: |
Melody J Brown, Mario G Ferruzzi, Minhthy L Nguyen, Dale A Cooper, Alison L Eldridge, Steven J
Schwartz and Wendy S White
1 From the Department of Food Science and Human Nutrition and the Center for Designing Foods to Improve Nutrition, Iowa State University, Ames (MJB and WSW); the Department of Food Science and Technology, The Ohio State University, Columbus (MGF, MLN, and SJS); and The Procter & Gamble Nutrition Science Institute, Cincinnati (DAC and ALE) Schwartz and Wendy S White This study can be accessed at: http://www.ajcn.org/content/80/2/396.abstract
The study revealed that no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. A substantially greater absorption of carotenoids was observed when salads were consumed with full fat
than with reduced-fat salad dressing. More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Shrimp Stuffed Avocados
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| Food Mall: Deveined Shrimp |
Ingredients:
• 3 medium size avocados
• 2 T lemon juice • 1 1/2 lb small or medium sized shrimp, cooked, shelled, deveined and chilled
Instructions:
Cut avocados in half; remove seed and skin. Stuff with shrimp. Add lemon juice.
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| Shrimp Stuffed Avocados |
