COLUMBUS, Ohio, Dec. 3 (UPI) -- A Ohio State University study offers the first lab evidence that certain antioxidants in dark leafy green vegetables can help prevent cataracts.
Vitamin manufacturers often add the antioxidants lutein and zeaxanthin to their products. But, until now there has been no biochemical evidence to support the claim that these substances help protect the eyes, said Joshua Bomser, a study co-author and an assistant professor of nutrition at Ohio State.
Some studies have suggested that these antioxidants boost eye health.
Results from lab experiments on human lens cells showed that lutein and zeaxanthin, antioxidants found in plants such as kale, spinach and collard greens, helped to protect the cells from exposure to ultraviolet light -- a leading cause of cataract formation.
The researchers found that lutein and zeaxanthin were nearly 10 times more powerful than vitamin E in protecting the cells from UV-induced damage.
