Dark green leafy vegetables contain two pigments, lutein and
zeaxanthin, that accumulate in the eye. They appear to be able to snuff
out free radical damage which are generated by sunlight, cigarette
smoke, air pollution, infection and metabolism before it harms the eye’s
sensitive tissues.
A number of study show that people
who regularly eat dark green leafy vegetables like spinach, kale, and
collard greens are less likely to develop two common aging related eye
disease, cataract and macular degeneration.
Both
lutein and zeaxanthin seem to reduce oxidative damage and protect
tissues via a two step process. First, both of thess carotenoids are
absorbed from the diet into the bloodstream and eventually end up
concentrated specifically in the eye and the skin.
Next,
the high levels of these carotenoids in these tissues serve to promote
the tissues by minimizing free-radical damage and by absorbing harmful
blue-light rays.
Meso-zeaxanthin
and zeaxanthin are the predominant carotenoids in the foveal region,
whereas lutein predominates in the parafoveal region.
Green leafy vegetables are good for eyesight
