Egg consumption increases vitamin E absorption from co-consumed raw mixed vegetables in healthy young men

Journal of Nutrition

Volumn 146, Issue 11, 2016, Pages 2199-2205

  Kim, Jung Eun ^a   Ferruzzi, Mario G ^a,b   Campbell, Wayne W ^a  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Eggs; Triacylglycerol rich lipoprotein fractions; Vegetable salad; tocopherol absorption; tocopherol absorption

Indexed keywords

ALPHA TOCOPHEROL; CANOLA OIL; CHOLESTEROL; GAMMA TOCOPHEROL; LIPOPROTEIN; TRIACYLGLYCEROL; FAT INTAKE;

ABSORPTION; ADULT; ARTICLE; BODY MASS; CONTROLLED STUDY; CROSSOVER PROCEDURE; EGG; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; SINGLE BLIND PROCEDURE; VEGETABLE; VITAMIN BLOOD LEVEL; YOUNG ADULT; ADMINISTRATION AND DOSAGE; AREA UNDER THE CURVE; BLOOD; CHEMISTRY; DIET; FAT INTAKE; MEAL; METABOLISM; NUTRITION;

ADULT; AREA UNDER CURVE; CROSS-OVER STUDIES; DIET; DIETARY FATS; EGGS; HUMANS; LIPOPROTEINS; MALE; MEALS; NUTRITIONAL PHYSIOLOGICAL PHENOMENA; VEGETABLES; VITAMIN E; YOUNG ADULT;

EID: 84995467407     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.116.236307     Document Type: Article

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