Zeaxanthin macular degeneration is an important subject for every single human being; a deficiency is the most common cause of age related blindness after 55; it affects five million Americans and many more are only partially sighted.
Zeaxanthin works with another carotenoid called lutein; together they are found in very high concentrations in the macula of the eye where fine discrimination and colour are determined.
Zeaxanthin is not an uncommon carotenoid. It is found in many vegetables and fruit; it gives them their characteristic yellow or reddish colour.
The name is given to this xanthophyll phytochemical from the botanical name for corn, namely Zea mays.
Hence it is known as mais in Dutch and maize in English.
So, it is found in corn, citrus and many greens such as spinach, kale and lettuce, but in much smaller quantities in iceberg. Carrots, broccoli and green beans are also good sources of zeaxanthin.
Carotenoids are better absorbed in the presence of fat, so enjoying your corn with butter, or your green salad with olive oil makes good sense.
Folk enjoying a varied diet with many coloured foods need have no worries about zeaxanthin macular degeneration; if you are still on meat and potatoes then there are serious concerns, particularly if you also smoke.
Together with lutein, zeaxanthin macular degeneration is also involved in the prevention of cataracts.
Zea + xanthophyll becomes zeaxanthin.
Zeaxanthin macular degeneration is all about prevention of the most common cause of age related blindness. A deficiency of these carotenoids in the diet leads directly to the use of the white cane; as always, prevention is better than a cure.
Oddly they are only of importance in the cones in the eye; their concentration in other parts of the body is much lower. Their particular value is in absorbing high energy radiation entering the lens, particularly the blue components, that would damage the retina.
Phytochemicals are known as functional foods; they enhance health and prevent disease. Some of them like the carotenoids lutein and zeaxanthin are well researched as in the prevention of age onset macular degeneration, but there are thousands, and many of their roles are quite unknown.
Certainly they have anti oxidant and inflammatory effects, preventing cancer and red, angry joints and muscles; blood vessels too.
Others like lignans and isoflavonoids in seeds, whole grains and legumes, researchers have found give protection against breast cancer for example.
It's a colossal subject, fascinating for researchers, but for us we simply must make sure we are enjoying a wide range of whole, and especially coloured foods.
The food industry alas refines out most of these phytochemicals, rendering our supermarket diet dull and dangerous to health.
It's important to enjoy them in as many different ways as possible. Generally raw foods would have more vitamin C for example, but it's interesting that the lycopene in tomatoes is released in far greater abundance if it is cooked in a small amount of fat.
Allicin is another important phytochemical found most richly in garlic, but the onion family in general. So, enjoying leek soup for example is one excellent tasty way to get sufficient of this functional food.
A wonderful cocktail of these carotenoids is to be had in eggs Florentine; lightly fry half an onion, garlic and tomato in butter. Toss on a pile of spinach and other mixed greens like kale; when steamed through, plop a couple eggs on the vegetables, and enjoy on 100% wholemeal, buttered toast.
This delicious meal will contain allicin in the onion and garlic, lycopene in the tomato, lutein and zeaxanthin in the spinach and omega-3 in the egg yolks, especially if they come from free range hens. The generous blob of butter promotes the absorption of these phytochemicals, as does the fat in the eggs.
Carotenoids are the bright colours in pumpkins, tomatoes, spinach and beets for example. They are powerful antioxidants, mopping up the free radicals that damage our DNA; zeaxanthin macular degeneration is just one of many.
Some of these figures are a bit of by guess and by God; different sites have wildly different statistics. Don't consider them absolute but rather as a rough guide. In short, spinach and kale are queen of the eyes. If you enjoy them regular you need have no fear of age onset macular degeneration.
Eight colors eggs Florentine combines many of the sources of lutein and zeaxanthin to give you great protection against macular degeneration. We have it every morning; toss in a few broad beans.
This photo incidentally was taken before we turned to free run cage free eggs; see how pale the yolks are? That means far less carotenes.
L-DOPA is a phytochemical produced by certain plants such as the broad bean; it is used by the brain to synthesize dopamine, a vital neurotransmitter, a deficiency of which is known to cause Parkinson's disease. Will it supplement the effect of zeaxanthin in preventing Macular Degeneration?
Scientist reporting in the the American Journal of Medicine have found that patients taking L-DOPA for Parkinson's disease get Macular Degeneration a very significant 8 years later than the general population; at 79 instead of 71.
The 'retinal pigment epithelium' is a layer of cells that nourishes the overlying 'retinal visual cells.' This epithelial layer has a receptor that responds to L-DOPA, stimulating growth and nourishment of the rods and cones, the retinal visual cells.
Whilst it's known that the L-DOPA in broad beans will benefit those suffering from Parkinson's disease, it is not illogical to presume that they would also help in the prevention and even treatment of Macular Degeneration. I know of no research confirming this.
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› Zeaxanthin macular degeneration
Chiropractic was born out of the naturopathic movement; hence our interest in subjects like zeaxanthin macular degeneration; I have numerous elderly patients suffering from the disease.
We are now recommending the regular consumption of broad beans; they are very health vegetable protein in any case.
And omega-3 rich foods too.