A study conducted by researchers at the University of Missouri, in the United States, discovered a simple way to increase the body's absorption of nutrients from kale: combining it with olive oil, mayonnaise, or oil-based sauces.
The research was led by Professor Ruojie Vanessa Zhang, from the Division of Food Science, Nutrition and Exercise at the university. According to her, kale is a nutrient-rich vegetable that contains carotenoids, including lutein, α-carotene and β-carotene, which have beneficial effects for health.
The problem identified by the scientists is that the human body has difficulty absorbing these nutrients because they are fat-soluble rather than water-soluble. Therefore, the researchers began investigating whether cooking kale or adding specially developed sauces and seasonings could facilitate the absorption of carotenoids.
These nutrients, together with vitamins C and E and other plant compounds present in kale, have been associated with a number of health benefits.
