To maximize the bioavailability of fat-soluble carotenoids like beta-carotene in a paprika-seasoned meal, what should it be paired with?
Answer
A healthy fat source
The process of nutrient absorption is highly dependent on the chemical properties of the compounds involved. Carotenoids found in paprika, such as beta-carotene and zeaxanthin, are fat-soluble. Therefore, to ensure the body can effectively absorb and utilize these beneficial compounds after consuming paprika, it is crucial to pair the meal with a source of healthy fat. Practical examples include tossing vegetables dusted with paprika in olive oil or consuming avocado alongside the dish. This strategic pairing substantially increases the bioavailability of these fat-soluble antioxidants.
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