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Showing posts with label Eggs and Nutrient Bioavailability. Show all posts
Showing posts with label Eggs and Nutrient Bioavailability. Show all posts
Friday, 15 March 2013

Professor says egg consumption may actually help guard against development of chronic diseases

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This study was published in the Journal of the American College of Nutrition 2000 Oct;19(5 Suppl):556S-562S   Study title and authors...
Wednesday, 13 March 2013

Egg consumption should be promoted

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This studt was published in Nutrition and Metabolism 2006 Jan 6;3:6   Study title and authors: Plasma LDL and HDL characteristics a...
Saturday, 9 March 2013

Egg yolk is a highly bioavailable source of lutein and zeaxanthin

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This study was published in the American Journal of Clinical Nutrition 1999 Aug;70(2):247-51   Study title and authors: Lutein and ...
Thursday, 7 March 2013

Lutein bioavailability from eggs are higher than that from other sources such as supplements and spinach

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This study was published in the Journal of Nutrition 2004 Aug;134(8):1887-93   Study title and authors: Lutein bioavailability is ...
Tuesday, 5 March 2013

Consuming eggs significantly increases levels of lutein and zeaxanthin

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This study was published in the Journal of Nutrition 2006 Oct;136(10):2519-24   Study title and authors: Consumption of one egg per ...
Friday, 1 March 2013

Eggs may reduce the risk of cardiovascular disease and type two diabetes by increasing the levels of lutein and zeaxanthin

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This study was published in Food and Function 2013 Jan 31;4(2):213-21   Study title and authors: Egg intake improves carotenoid stat...
Tuesday, 5 July 2011

Addition of chicken liver to rice or maize based meals, results in large increases of bioavailable iron and zinc

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This post includes a synopsis of a study published in Maternal and Child Nutrition 2005 Oct;1(4):263-73 and a recipe for chicken liver spre...