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Eating green leafy vegetables lowers cataract risk

Report from Asian News International brought to you by HT Syndication.

Washington, Jan. 15 -- Women with high dietary intake of yellow or dark, leafy vegetables may have lower risk of developing cataracts.

The compounds lutein and zeaxanthin as well as more vitamin E from food and supplements may reduce the risk of developing cataracts.

Vitamin E, vitamin C, beta carotene, lutein and zeaxanthin are all believed to have antioxidant properties. Lutein and zeaxanthin are the only carotenoids, yellow plant pigments that are present in the lens of the human eye and may also protect against cataracts by filtering harmful blue light.

"The oxidative hypothesis of cataract formation posits that ...

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