Posted on October 20, 2007 in Latest News
Regular eye checks by an eye specialist are a crucial part of a complete eye health program. Balanced nutrition plays a vital function in sustaining healthy eyes. Appropriate nutrition can aid in checking or slowing down several eye conditions, and healthy diet is considered crucial for eye development and clear vision.
For the proper functioning of the eye, it is important for the circulatory system to continuously provide the eyes with vital vitamins, minerals and proteins.
Vitamin A
Apart from averting night blindness, vitamin A can hinder the formation of cataracts in addition to age-related macular degeneration (AMD).
Animal products or plants for instance leafy, dark green or orange vegetables are ideal sources of Vitamin A. Such types of plants rich in Vitamin A are spinach and carrots. These types of vegetables possess a high level of beta-carotene that the body transforms into vitamin A. It is crucial to note that large quantities of vitamin A should not be ingested directly, as this can be toxic. In its place, try to find foods rich in beta-carotene as this is regarded as a safer, indirect source of vitamin A.
Antioxidant Vitamins
Vitamin C is a strong antioxidant vitamin. Latest studies reveal that vitamin C, or ascorbic acid, can diminish the threat of cataracts, glaucoma and AMD. Vitamin C is present in all cells of the body, but is highly concentrated in the lens of the eye. The body also needs Vitamin C at the point where the muscles that cause eye movement connect with the sclera, or the white portion of the eye. Citrus fruits, berries, potatoes and green, leafy vegetables are considered rich in Vitamin C.
Vitamin E can be amassed in the body’s fat tissues and can be of great help in averting cataracts and AMD. Crucial sources of vitamin E consist of nuts, seeds, grains, green leafy vegetables and vegetable oil.
Beta-carotene- the two major carotenoid antioxidants that are helpful in preventing AMD are lutein and zeaxanthin. As the body is unable to yield either substance, they must be attained with the help of diet. They are present predominantly in leafy, green vegetables for example spinach, collard greens, kale and fresh parsley, or in yellow fruits and vegetables for instance corn and squash.
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