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Eye health vitamins

Vitamin C Vitamin C helps protect the eye from free radical damage due to its antioxidant properties, in addition to its important role in the production of collagen, which is one of the important proteins that build the structure of the eye, whether the white of the eye or the cornea, and is found in many different vegetables and fruits, Which includes the following: red pepper. green pepper. yellow pepper; orange; lemon; black raisins; kiwi berries. tomatoes. broccoli cabbage;
Vitamin E Vitamin E contributes to the protection of cells, including eye cells, from damage caused by free radicals, as it is a powerful antioxidant, and one of its most effective forms is alpha-tocopherol, which helps prevent cataracts, is found in many natural sources Which includes the following: Peanuts. Vegetable oils such as olive oil and canola oil. Nuts like almonds. Vegetable ghee. Leafy vegetables. fortified cereals. dairy. meat.
B group vitamins Vitamin B consists of a group of vitamins, vitamins B6, B9, B12 help reduce the level of homocysteine ​​protein, which increases the risk of macular degeneration associated with progression, in addition to the role of antioxidant vitamin B2 in protecting the eyes from damage caused by free radicals, Reducing the risk of developing cataracts, and the role of vitamin B3 in preventing glaucoma. The following table shows the most important food sources that contain each type of vitamin B: Vitamin Food sources Vitamin B6. Grains. legumes; fruits. Green leafy vegetables. nuts. fish. oysters; meat. poultry; the liver;
. Zinc Zinc has antioxidant properties, which play a role in protecting the eye from the effect of free radicals, in addition to its role in increasing the absorption of vitamin A, and thus helps protect the eye from macular degeneration and night blindness, but it should be noted that eating it in large quantities may cause Some undesirable side effects such as reducing the body’s immune ability, so care must be taken to take it within normal limits. Zinc is found in many food sources, the most important of which are the following: Legumes. meat. poultry; mushrooms; turnip; oysters; Seeds. nuts. Whole grains. Milk and its derivatives such as dairy. dark chocolate;

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