Generally, sources of food are broadly divided into two- animal and plants. Research has proven that, plants which includes herbs, vegetables and fruits, are of utmost health benefit. In the Igbo traditional setting , plants most especially herbs play a crucial role in its health sector even before the advent of capsule, tablets, syrup, injections and other forms of medicine invented by the western world. Sometimes, when we have certain health conditions we are advised to eat either more or less of certain foods or to totally desist from eating them. For instance, pregnant women are advised not to take ripe papaya (paw-paw). It is because each food and especially fruits have their unique natural nutrients which aid and improve human health. However, I’ll be focusing on fruits that are beneficial to and improve eye conditions or ailments.
The eye is one of the most amazing organs in the body. All its muscles are in movement to carry out 3 simultaneous functions necessary for vision:
Exploration of the field of vision.
Opening and closing of the pupil according to the light available.
Modification of the curve of the lens according to the distance of the viewed object thus bringing into sharp focus.
To carry all of these complex functions, the eye only needs a small amount of oxygen and few other substances found in foods, such as:
Vitamin A – necessary for the formation of rhodopsin and for maintaining the conjunctiva (anterior membrane of the eye).
Carotenoids – acts as antioxidants and help prevent macular degeneration of the retina.
Vitamin C and E – these are also antioxidants found almost exclusively in fruits vegetables and nuts. Their lack leads to cataract and vision loss.
For more articulation, some common eye diseases will be listed and analyzed. They are; Conjunctivitis, macula degeneration of the retina, loss of visual acuity, Glaucoma, Cataract and Night blindness.
Conjunctivitis: This is the lack of vitamin A and B which predisposes to dryness of the conjunctiva. Apricot is a highly recommended fruit for conjunctivitis.
Macula degeneration of the retina: This is the most important cause of blindness in persons over the age of 65. It is the deterioration of the macular, the most sensitive area of the retina where the most visual acuity is concentrated, caused by: prolonged exposure to intense light, free radicals produced by the body or from tobacco, smoke and other pollutants, the lack of antioxidants capable of neutralizing free radicals.
The substances that have been shown to be the most effective in the prevention of macula degeneration are carotenoids particularly zeaxanthin and lutein which are found in Spinach and cabbage.
Loss of visual acuity: This is caused by antioxidant deficiency due to diet lack in fruits, vegetables, oil bearing nuts and seeds, which foster the deterioration of the retina. The retinal dysfunction is occasioned by diabetes, cataract and cerebral lesions or tumors. Carrot, spinach, apricot, squash and other fruits rich in beta-carotene (provitamin A) are advisable to improve visual acuity.
Glaucoma: This is due to an increase in the pressure of the liquid within the eye. This causes atrophy (progressive degeneration) of the retina and optic nerve with serious vision repercussions. In this case, less caffeine and trans-fatty acids are advised and more intake of fruits and food rich in vitamin B1 and A.
Cataract: This is the opaqueness of the lens. Abundant use of foods containing Provitamin A and antioxidant vitamins C and E e.g orange rich in vitamin C, Avocado and mango both rich in vitamin E, help to prevent the formation of cataract.
Night blindness: This is the slowing down or complete lack of ability to see in the dark. It constitutes one of the symptoms of vitamin A deficiency. Carrots, Apricot and mangoes are most advisable for improvement.
Finally, vegetables especially Spinach, broccoli and cabbage and fruits such as carrot, mangoes to mention a few, improve visual acuity and overall vision. I hope this write-up was helpful, please support with your upvotes. Much love and health to you all.
REFERENCE: George D. Pamplona Roger, Healthy foods (2010)
