Download Nutrition and the Eye: Basic and Clinical Research by A.J. Augustin, F. Bandello PDF

By A.J. Augustin, F. Bandello

This quantity encompasses a uncomplicated learn part targeting the main compounds of food and nutrition vitamins in addition to a scientific study part delivering up to date details at the result of contemporary scientific reviews. the 1st half supplies an perception into the mechanisms of gear appropriate to antioxidants and nutrition vitamins in terms of eye ailments. the results and relevance of selenium, some of the most very important hint parts, are thought of in a separate part. extra, supplementations E and C in addition to lutein and zeaxanthin, the physiological macular pigment, are discussed.The moment half specializes in either anterior and posterior section illnesses that can be prompted via foodstuff supplementation and/or antioxidants. furthermore, this part explains the oxidative pathomechanisms of crucial affliction processes.Written for clinicians in addition to simple imaginative and prescient scientists, this quantity is an important contribution to the learn actions, in particular in eye

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Extra resources for Nutrition and the Eye: Basic and Clinical Research (Developments in Ophthalmology, Vol. 38)

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A meta-analysis of growth data from zinc intervention trials recently confirmed the widespread occurrence of growth-limiting zinc deficiency in young children, especially in developing countries [121]. Although the exact mechanism for the growth-limiting effects of zinc deficiency are not known, recent research indicates that zinc availability affects cell-signaling systems that coordinate the response to growth-regulating hormone, insulin-like growth factor-1 (IGF-1) [122]. Low maternal zinc nutritional status has been associated with diminished attention in the newborn infant and poorer motor function at 6 months of age.

One study found that the bioavailability of ␤-carotene from spinach was only 14% of that of purified ␤-carotene in oil [209]. In contrast, the bioavailability of lutein from spinach was 67% of that of purified lutein in oil. The relatively low bioavailability of carotenoids from foods is partly due to the fact that they are associated with proteins in the plant matrix. Carotenoids are associated with chloroplasts in green leafy vegetables and chromoplasts in fruit. Chopping, homogenizing, and cooking disrupt the plant matrix, increasing the bioavailability of carotenoids [208].

Lycopene gives tomatoes, pink grapefruit, watermelon, and guava their red color. It has been estimated that 80% of the lycopene in the diet comes from tomatoes and tomato products such as tomato sauce, tomato paste, and ketchup [141]. e. the body cannot convert lycopene to vitamin A. Lutein and zeaxanthin are both from the class of carotenoids known as xanthophylls. They are not provitamin A carotenoids. Some methods used to quantify lutein and zeaxanthin in foods do not separate the two compounds, so they are mostly reported as lutein ϩ zeaxanthin.

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