All dieticians and healthcare organizations around the world are of the same opinion: the green diet should be consisted from kale or usually cabbage, spinach, turnip. Their excellent combination of fiber, vitamins, minerals and their low fat and calorie elements, puts them among the healthiest foods in a diet.
Sources of lutein
In addition, green leafy vegetables are the best natural source of lutein, a phytonutrient of the carotenoid family. According to more then 600 scientists, carotenoid, lutein and zeaxanthin are the only ones that are deposited in the retina.
This light-sensitive area of the eye is essential for good vision. The role of lutein in the proper function of the retina is well known, but the compound has other important but less well-known functions.
Benefits of lutein
The most powerful among them is the antioxidant power of lutein, which protects the cells from free radical damage.
Antioxidants neutralize free radicals – unstable atoms, molecules or ions with one unpaired electron in its outermost electronic envelope.
Remaining neutralized, radicals are capable of damaging the chemical structure of proteins that build up the cells of tissues and lead to their premature aging and death.
Lutein also struggles against age-related macular(the macual of the eye) degeneration, an ocular disorder affecting central vision with age.
The late stage of the disease leads to complete loss of vision in nearly 90% of the patients. According to the February 2012 issue of the British Journal of Nutrition, nutritional regimens rich in lutein intake are able to suppress the development of macular degeneration.
Another study published in the journal Clinical and Experimental Ophthalmology in January 2014 provides convincing evidence that regular consumption of lutein with food reduces the likelihood of developing cataracts, a disease that accumulates protein deposits on the surface of the eye lenses.
It develops slowly with age and lowers vision, blurring it vigorously.