Avocados have the power to convert the masses.
Not into guac-pushing evangelists who go door to door singing psalms of the pebbly-skinned fruit (though you never know). Rather, eating the creamy flesh of the avocado enhances and increases the absorption of nutrients, according to a new study.
New research published in The Journal of Nutrition suggests consuming a whole, fresh avocado with either an orange-colored tomato sauce or raw carrots significantly enhances provitamin A carotenoid absorption and conversion of these carotenoids to an active form of vitamin A. The study was noted on Healthgauge.com.
In a study supported by the Hass Avocado Board, Ohio State University researchers conducted two randomized, two-way crossover studies in a dozen healthy men and women. The first study tested whether fresh avocado, eaten with high beta-carotene tomato sauce, would promote the absorption of provitamin A carotenoids and the conversion of these carotenoids into an active form of vitamin A. The second study did the same, but swapped the raw carrots for tomato sauce.
Though the study was tiny, the results showed the avocados made a significant impact in absorption. In the study with tomato sauce, adding one avocado more than double the beta-carotene absorption and more than quadrupled the conversion of provitamin A to the active form of vitamin A. In the carrot study, adding one avocado increased the beta-carotene absorption by more than six times, more than quadrupled the alpha-carotene absorption and increased the conversion of provitamin A to vitamin A by 12. 6 times.
Other recent avocado research suggests that the fruit may have a future as a potent weight loss tool. Research presented at the IUNS 20th International Congress of Nutrition in Granada, Spain in 2013 suggests that eating avocados may help reduce hunger and the desire to eat in overweight adults. Results also suggest that including avocados with a meal resulted in smaller post-meal rises in insulin compared with eating an avocado-free meal.