University of Seville Study Reveals Air Frying and Baking Dramatically Increase Carotenoid Bioavailability in Common Vegetables

New research from the University of Seville shows how air frying and baking increase carotenoid absorption while saving up to 96% in energy costs.

By: AXL Media

Published: Mar 29, 2026, 7:59 AM EDT

Source: Information for this report was sourced from University of Seville

Thermal Processing as a Catalyst for Enhanced Nutrient Bioavailability

New experimental evidence from the University of Seville suggests that the traditional preference for raw vegetables may overlook the significant nutritional benefits of heat application. Researchers found that cooking methods such as air frying and baking act as a biological trigger, making carotenoids—compounds vital for long term health—far more accessible for human digestion. According to the study published in Food Chemistry, the bioavailability index of these compounds shifts dramatically depending on the heat source used, suggesting that the way a meal is prepared is just as critical as the ingredients themselves.

The Dramatic Nutritional Transformation of Carrots and Tomatoes

The scale of nutrient enhancement observed in the laboratory was particularly stark in root vegetables and nightshades. In the case of carrots, the researchers recorded a ninefold increase in total carotenoid bioavailability when the vegetables were prepared in a conventional oven. Tomatoes showed a similarly significant, though more modest, 1.5 fold increase when subjected to high heat in an air fryer at 190°C. According to the research team, these methods effectively break down plant cell walls, releasing the beneficial compounds that would otherwise remain trapped and unabsorbed during the natural digestive process.

Addressing Global Vitamin A Deficiencies Through Culinary Strategy

A primary focus of the research was the impact of cooking on vitamin A precursors, which are essential for immune function and vision. The study highlights that the availability of alpha carotene and beta carotene in tomatoes saw surges ranging from 26 to 71 times the levels found in raw carrots. According to the authors, leveraging these cooking techniques represents a powerful and often ignored strategy for combating global vitamin A deficiency. By simply altering preparation habits, populations at risk of malnutrition could significantly improve their nutritional intake without increasing food volume.