We should be ever grateful for this wonderful exchange, as paprika is an ingredient high
in cartenoids, responsible for its fiery red colour.
Studies have shown that individuals with a high concentration
of cartenoids in their blood have a decreased risk of cancer and heart disease.
We initiated more studies using several different nutrients, including fish protein, dietary fats and the antioxidants known
as cartenoids.
Studies have shown that when combined with antioxidant rich foods such as spices, salad or salsa, the fats in avocados help our bodies to absorb healthy phytochemicals
called cartenoids.
Cartenoids act as antioxidants, promoting immune function and the protection against oxidative damage to cells.
Calendula flower is rich in the
antioxidants cartenoid and lutein, which could help reduce the appearance of wrinkling and sagging skin that we tend to see as time goes by.
Avocado oil not only makes this tastes great but it also makes your mayo a great source of oleic acid, helps absorption
of cartenoids, is high in chlorophyll (natural source of magnesium), and helps your body naturally detox.
This Mexican style avocado soup uses this premise to enhance the bioavailability of
the cartenoids found in paprika.
Cartenoids are the pigments that give paprika its bright red colour.
Broccoli, cauliflower, bok choy, brussels sprouts and kale contain folate and have
cartenoids that lower homo - cysteine (an amino acid linked with cognitive impairment).
Chlorella is rich in
the cartenoids beta - carotene, alpha - carotene and lutein.
Red grapefruit is higher in antioxidants than white grapefruit; the deeper the color the more lycopene (
a cartenoid) it contains.