Green vegetables are some of the most nutritious and health promoting produce that we can eat. They are a good source of vitamins C, E and K and the minerals potassium, magnesium, iron and calcium. In addition to this they are a great source of some very potent phytochemicals. Phytochemicals are defined as being non-nutritive but health protective antioxidant plant chemicals. In other words, they are considered beneficial but not essential for human health. Three of the phytochemicals discovered abundantly in green vegetables are chlorophyll, lutein and zeaxanthin.
Chlorophyll
As well as being the essential chemical that provides much of life on this planet by facilitating photosynthesis, chlorophyll also has a major health benefit as a tonic for the blood. Chlorophyll at the molecular level has a structure almost identical to a component of red blood cells called hemin. When we eat green vegetables, some of the chlorophyll comes into contact with digestive enzymes that actually converts it into hemin. This helps build more red blood cells and improves the quality of our blood. We do need to consume a high dosage of chlorophyll to reap this benefit. One of the best ways to do this is through home made juicing recipes .
Lutein
Lutein is a potent antioxidant found especially in green leafy vegetables. Lutein is also found in high concentration in the retina of the eye where it works its antioxidant protection against oxidation caused by UV light. The subsequent health benefits may include reduced risk of cataracts and macular degeneration. Although not yet conclusive, lutein may also help protect us from developing atherosclerosis and heart disease.
Zeaxanthin
Just like lutein, zeaxanthin is found in the retina of the eyes and mimics the same eye health benefits. A recent study by the University of Paris and CHU Grenoble provided the first evidence that zeaxanthin may help slow down the cognitive functions of old people. 589 highly educated, community-dwelling, healthy elderly people, were tested for their blood levels of carotenoid phytochemicals zeazanthin, lutein, lycopene, beta-cryptoxanthin, alpha-carotene, trans-beta-carotene and cis-beta-carotene. They were then given a variety of tests to measure their cognitive functions. The study showed that those with the lowest blood levels of zeaxanthin and lycopene were associated with the lowest level of cognitive function.