How is the body's ability to absorb fat-soluble carotenoids from peppers maximized?
Answer
Lightly sautéing or roasting them with a small amount of healthy fat, such as olive oil.
Carotenoids, which include lutein, zeaxanthin, and beta-carotene, are classified as fat-soluble compounds. This means that they require the presence of dietary fat to be effectively absorbed and utilized by the body's systems. While raw peppers provide maximum heat-sensitive Vitamin C, maximizing the uptake of these specific pigments is best achieved through gentle cooking methods like light sautéing or roasting, provided a heart-healthy oil is included in the preparation. This combination facilitates better bioavailability of these eye-protective agents.
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