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Avocado

Overview

Avocado provides monounsaturated fats (MUFA), vitamin E, lutein, fiber, and glutathione, supporting carotenoid absorption and antioxidant defenses. Avocado / Avocado Oil provides MUFAs (oleic), vitamin E, lutein, fibre, glutathione. Sources: extra-virgin olive oil, avocado, olives, nuts for MUFA (monounsaturated fatty acids). Practical pairings include carrots + tahini, kale + avocado, berries + yogurt/nuts. Nicotinamide Mononucleotide (NMN) sources include edamame, broccoli, cucumber, avocado.

Recipes

2 recipes containing this food

Salmon Bowl-pistachio-cacao-nibs

A functional ECS-supportive bowl combining salmon, avocado, pistachios, cacao nibs, and early harvest olive oil to help preserve anandamide tone, improve membrane lipid composition, and support gut–brain signaling.

Substances

3 substances in this food
Chemical structure

Lutein

Neuroprotective carotenoid; accumulates in neural tissues and retina; supports cognitive performance

Chemical structure

Potassium

Electrolyte for nerve transmission, muscle function, and blood pressure regulation

Preparation Notes

  • Pair with carotenoid-rich vegetables for enhanced absorption; co-consuming a small amount of unsaturated fat improves micelle formation and chylomicron packaging, increasing carotenoid and fat-soluble vitamin absorption
  • Can be used as spread, in salads, or as oil
  • Supports fat-soluble vitamin absorption; dietary fat enhances the absorption of fat-soluble vitamins (A, D, E, K)
  • Part of MUFA strategy; MUFAs support membrane fluidity and anti-inflammatory effects
  • Practical pairings: carrots + tahini, kale + avocado, berries + yogurt/nuts

Biological Target Matrix

Biological TargetSubstanceTherapeutic AreasMechanism of Action
InflammationLuteinAnti-inflammatory properties; supports immune regulation
Inflammationβ-CaroteneAnti-inflammatory properties; supports immune regulation
Neurochemical BalancePotassiumCritical for membrane potential, nerve signaling, and neuronal excitability; adequate intake balances sodium effects
Oxidative StressLuteinAntioxidant properties; scavenges reactive oxygen species and stabilizes cell membranes
Oxidative StressVitamin E (Tocopherols/Tocotrienols)Lipid-phase antioxidant; protects polyunsaturated fatty acids in membranes from peroxidation; works within antioxidant network with vitamin C, CoQ10, and polyphenols
Oxidative Stressβ-CaroteneAntioxidant properties; scavenges reactive oxygen species and stabilizes cell membranes

References

  • Avocado / Avocado Oil: MUFAs (oleic), vitamin E, lutein, fibre, glutathione
  • Sources: extra-virgin olive oil, avocado, olives, nuts for MUFA (monounsaturated fatty acids)
  • Practical pairings: carrots + tahini, kale + avocado, berries + yogurt/nuts
  • Nicotinamide Mononucleotide (NMN): Direct NAD⁺ intermediate in salvage pathway; food sources include edamame, broccoli, cucumber, avocado
  • Co-consuming a small amount of unsaturated fat with polyphenol-rich foods improves micelle formation and chylomicron packaging, increasing carotenoid and fat-soluble vitamin absorption Kindel et al. 2010 Brown et al. 2004
  • Dietary fat enhances the absorption of fat-soluble vitamins (A, D, E, K) Tangpricha et al. 2003