Wayne Campbell, Purdue University (IMAGE) Purdue University Caption Wayne W. Campbell, professor of nutrition science, and the research team found that adding whole eggs to a colorful salad boosts the amount of Vitamin E the body absorbs from the vegetables. The results are published in The Journal of Nutrition. Credit Purdue University Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.