Whole egg consumption effects on vitamin D and carotenoids bioavailability in pre- and post-menopausal females: a randomized crossover controlled feeding trial
- 19 October 2026
- journal article
- Published by Royal Society of Chemistry (RSC) in Food & Function
- Vol. 17 (20) , 9095-9106
Abstract
Co-consuming whole eggs with a cooked vegetable meal effectively increased the absorption of carotenoids across life stages but not for vitamin D 2 from a cooked vegetable meal.Keywords
Funding Information
- National Institutes of Health (UL1TR001108)
- National University of Singapore
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