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.