While oat and soy milk may be popular among vegans, they are no better than water at increasing levels of an antioxidant when used to make a green smoothie, according to Swedish researchers.
Linkoping [Sweden], May 1: When it comes to releasing the antioxidant lutein from spinach in smoothies, different market goods have extremely variable results. Only four of the 14 common dairy and plant-based products studied by researchers at Linkoping University in Sweden increased lutein liberation. Some drinks had a negative effect on the lutein content of spinach smoothies when compared to water.
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