Tag: The Benefits of Avocados

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:

Phytosterols, including beta-sitosterol, stigmasterol, and campesterol (protects from cancer)

Carotenoid antioxidants (prevent chronic disease), including lutein, neoxanthin, neochrome, beta-cryptoxanthin, zeaxanthin, violaxanthin, beta-carotene and alpha-carotene

Other (non-carotenoid) antioxidants, including the flavonoids epicatechin and epigallocatechin 3-0-gallate, vitamins C and E, and the minerals manganese, selenium, and zinc

Omega-3 fatty acids, in the form of alpha-linolenic acid (approximately 160 milligrams per cup of sliced avocado)

Polyhydroxylated fatty alcohols (PSA)s (suppresses inflammation)

Source:
Whole Foods: Avocado