Consider adding avocado to salads, and not only on account of taste!
Recent research has shown that absorption of two key carotenoid antioxidants—lycopene and beta-carotene—increases significantly when fresh avocado (or avocado oil) is added to an otherwise avocado-free salad. It supports cardiovascular health, promotes blood sugar regulation, anti-cancer benefits, and optimizes absorption of carotenoids.
One cup of fresh avocado (150 grams) added to a salad of romaine lettuce, spinach, kale, tomatoes, and carrots increased absorption of carotenoids from this salad between 200-400%.
Wide-Ranging Anti-Inflammatory Benefits
The ability of avocado to help prevent unwanted inflammation is absolutely unquestionable in the world of health research. The term “anti-inflammatory” is a term that truly applies to this delicious food.
Avocado’s anti-inflammatory nutrients fall into five basic categories:
Whole Foods: Avocado
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