| New research
supports overwhelming eye-opening advantages to a diet rich in
green leafy vegetables. Spinach, rapine, kale, collard greens,
and other green vegetables have been shown to defend aging eyes
from visually impairing cataracts. To test the limits and potency
of these vegetables, researchers evaluated human eye cells before
and after the clinical trial. Eyes
treated with the antioxidants: lutein and zeaxanthin demonstrated
were found less damaging than after the exposure to ultraviolet
rays. The elements contained in sunlight are deemed as a primary
contributor to cataracts. The eye disorder transpires when the
proteins in the lens of the eye starts to clump together. Then
a milky cloud will formulate obscuring the afflicted person’s
vision.
Approximately, more then 16 million Americans
are diagnosed with cataracts. Based on the findings of medical
research, the higher the exposure rate to sunlight, the more
susceptible an individual is to cataracts.
Despite researcher’s correlation between the
green leafy antioxidants and its health advantages, the precise
amount needed has not been determined. The reason investigators
have been unable to determine how antioxidants in the bloodstream
travel to the eye cells. Since the exact amount has not been
assessed, physicians are recommending the following foods because
they are opulent in lutein and zeaxanthin:
Broccoli
Collard greens
Kale
Spinach
Turnip
Researchers theorize that substantial evidence
supports people who consume a lot of vegetables and fruits have
a reduce risk of acquiring age-related cataracts. To prove the
hypothesis, researchers at Ohio State University in Columbus
cultivated human lens cells in a laboratory test. Next, they
left a few alone and added zeaxanthin, lutein and even vitamin
E to compare the results.
Next the ocular cells were exposed to ultraviolet
(UV) radiation to replicate the effects of sunlight. The results
showed the lens cells mixed with zeaxanthin and lutein to be
less damage than the UV-exposure of cells that were not protected
by antioxidants. |
