Health Benefits of Lutein and Zeaxanthin
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Health Benefits of
Lutein and Zeaxanthin Health Benefits: Macular Degeneration, Hardening of the Arteries - Fresh Sweet Corn has Lots of Lutein and zeaxanthin. When you reach for those tempting ears of fresh sweet corn in the produce aisle, you'll be pleased to know that medical researchers approve of your choice. Corn, it turns out, is one of the very best dietary sources of two antioxidant carotenoids-cousins of Vitamin A-called lutein and zeaxanthin. Like other carotenoids, they seem to play a role in preventing heart disease and cancer. In addition, several recent studies have shown that a high intake of lutein and zeaxanthin (pronounced zee-uh-zanthin) is associated with a significant reduction in the risk of a chronic eye disease called macular degeneration. Age-related macular degeneration (ARMD) is not some obscure medical condition--it is the leading cause of legal blindness among the elderly. According to the National Eye Institute, 25% of the population over 65 years of age show signs of this progressively debilitating condition, for which there is no cure. Lutein and zeaxanthin are yellow pigments found in high concentration in the macular region of the retina, the area responsible for sharp vision. They seem to protect the eye in two different ways-first as antioxidants, protecting the delicate retinal tissue from oxidative damage caused by free radicals and, second, as filters, absorbing high-energy blue light rays before they can cause photo-oxidative damage. As ARMD progresses, the density of yellow macular pigment declines. A direct association between consumption of a lutein/zeaxanthin-rich diet and the density of the macular pigment in the retina has been observed in a number of studies. Lutein and zeaxanthin may also play a role in slowing the development of cataracts. Since lutein and zeaxanthin are the only carotenoids detectable in the lens, researchers believe that these powerful antioxidants may protect the clear proteins in the lens from undergoing the oxidation that causes them to become cloudy. Lutein's health benefits extend beyond eye health. According to studies conducted recently at the University of Southern California, this carotenoid may help prevent hardening of the arteries that can lead to heart attack and stroke. Benefits Of Corn Nutrition research is shedding new light on the notion that processed fruits and vegetables aren't as nutritious as fresh produce. From the field to your kitchen, steam it or cream it, new research finds cooking corn boosts its disease fighting power. Researchers cooked batches of sweet corn for 10 to 50 minutes at steady temperatures of 239 degrees Fahrenheit. The scientists found the longer the corn cooked, the higher the levels of antioxidants. The researchers say heat also releases high levels of ferulic acid, another disease fighting compound. They note that while heat does lower vitamin C levels, the boost in the other disease fighting chemicals is a worthy tradeoff. For 15 years Dr AbulKalam Shamsuddin and his colleagues, sponsored in part by the American Institute for Cancer Research, have been performing ground breaking experiments on the B vitamin inositol and its derivative IP6, a natural component of grains such as rice, corn, legumes such as soybeans and wheat. After years of research in the laboratory IP6 is finally available to the public as an anti-cancer nutrient. Reports: Bananas, Beer, Corn Have Health Benefits Study May Be Good News To Beer Drinkers Bananas, beer and corn have important health benefits uncovered in new research, Local 4 reported Tuesday. Corn Full Of Goodness After eating bananas at breakfast, adding corn to a lunch menu might be a good idea, according to Local 4. Cooking corn boosts its disease fighting power, according to a new study. The scientists found the longer the corn was cooked the higher the levels of antioxidants and ferulic acid, which also fights disease. Cooking corn releases cancer-fighting compounds in corn that are actually bound to the vegetable's fibers, the station reported. Ferulic acid is a phytochemical. It's unique in that it is found in very low amounts in fruits and vegetables, but is found in high levels in corn The research was conducted at Cornell University and is published in the Aug. 14 issue of the Journal of Agriculture and Food Chemistry
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