Tomatoes + Olive Oil
StrongLycopene is fat-soluble; monounsaturated fats from olive oil increase its absorption from the intestine.
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Some combinations improve the absorption or bioavailability of the nutrients you eat. These are well-documented in the food-science literature.
Lycopene is fat-soluble; monounsaturated fats from olive oil increase its absorption from the intestine.
Vitamin C from lemon converts non-heme iron into a more soluble form, supporting its absorption from plant sources.
Healthy fats improve absorption of vitamin K and carotenoids (lutein, zeaxanthin, beta-carotene) from leafy greens.
Fat and protein from eggs are associated with greater bioavailability of carotenoids from leafy greens in mixed meals.
Piperine in black pepper is associated with a substantial increase in the bioavailability of curcumin from turmeric.
Beta-carotene is fat-soluble; adding a source of fat improves its uptake and conversion to vitamin A.
Beta-glucan slows glucose absorption while berry polyphenols are associated with reduced post-meal oxidative stress.
Live cultures pair with fermentable fibre from oats — the fibre acts as a substrate for the microbiota.
Vitamin C alongside pulses is associated with improved absorption of plant iron in mixed meals.
Ascorbic acid stabilises catechins in the digestive tract, which is associated with higher intestinal availability.
Myrosinase from mustard supports conversion of glucoraphanin to sulforaphane, even when broccoli has been cooked.
This platform provides general nutrition information and is not a substitute for medical advice, diagnosis, or treatment. Nutritional needs vary between individuals.