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If steaming or boiling kale doesn’t appeal to you, new research shows that slathering it with oil can help your body absorb more of its nutrients.
Researchers at the University of Missouri said their digestive model showed limited absorption of several carotenoids – nutrients linked to eye, heart and body health – when kale was tested without food.
A group from the Missouri College of Agriculture, Food and Natural Resources used a Lab model that tested the body in four ways: raw, cooked, mixed with dressing or sauce after cooking, and cooked directly in the sauce.
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Their findings, published this month in the journal Nutrition, challenge the common assumption that kale is healthy when eaten plain and raw.
In the model, its raw kale is made with low levels of invisible carotenoids, and replacing the vegetable without added fat reduces those levels.
New research has found that pairing kale with oil boosts the body’s absorption of nutrients. (Stock)
But the researchers found that adding an oil-based dressing or “Nanoemusion” significantly increased carotenoid bioAfcesce.
The simulated digestion system showed high carotenoid availability regardless of whether the kale was raw or cooked and whether the oil was added before or after heating.
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“Kale is a rich vegetable that contains carotenoids, including lutein, alpha-carotene and beta-carotene,” Phanesa) Shang, an assistant professor at Cissouri, Missouri, said in a statement from the university.
“The problem is that our bodies have a hard time getting these nutrients because they are fat-soluble rather than water-soluble.”
“We don’t want to pour cups of oil, but certainly if you drive olive oil, you will get good absorption [carotenoids] – And it tastes the best. “
Since fat-free nutrients require dietary fat for absorption, pairing kale with sources like olive oil or an oil-based dressing can increase the amount the body can reach.
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Advanced intake may influence the availability of other compounds in kale, including vitamins c and e and various phytochemicals, although the study did not examine the health effects.
Massing Kale with oil helps soften the leaves and increases nutrient absorption. (Stock)
Nicolette Pace, a registered Physitian Fieldiaist from New York, said that the best method is “plants in plants” with olive oil, suanut butter, peanut butter or flax to help increase the absorption of nutrients. He also mentions small amounts of butter.
“We don’t want to pour cups of oil, but certainly if you drive olive oil, you will get good absorption [carotenoids] – And it tastes better, “says the speed of FOX News Digital.
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The discovery emphasizes a possible way to increase the biocaciding of nutrients in vegetables, although the results work in an artificial system rather than a specific human finger.
The researchers also noted that the results could inform the future development of dressings or sauces designed to improve the absorption of nutrients, more are expected.
Previous research has reported similar trends, with some studies showing that dietary fat can increase nutrient absorption.
Nanoemulsion rings, made of small oil droplets, were particularly effective in increasing carotenoid release from the model.
Previous research has reported similar trends, with some studies showing that dietary fat can increase nutrient absorption.
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An Iowa State University study found that adding oil to salads increases nutritional value, and journal researchers reported that cooking olive oil expression helps release more beneficial compounds.
Some studies note that different oils have different effects and that heat can damage certain vitamins, emphasizing that the effects may depend on the composition and type of oil.
Kale contains carotenoids such as lutein and beta-carotene, which support eye, heart and body health. (Stock)
While the idea that fat helps absorb nutrients is well established, the Missouri study provides more specific information on kale.
The research relies on a digestive model made in a way that cannot fully reproduce human physiology, and its results are specified in the variety of kale and nanoemion tested.
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FOX News Digital has reached out to the authors of the study for comment.
