Do carrots really improve your eyesight?

Maintaining excellent health and bodily function requires a balanced diet. Carrots are probably one of the first foods that come to mind when you think of improving your vision. Carrots are high in beta carotene and lutein, two antioxidants that can help reduce free radical damage to the eyes. When the quantity of free radicals in the body becomes too large, they can cause cellular damage, ageing, and chronic illnesses, including eye problems. Many red, orange, and yellow plants are colored by beta carotene. Beta carotene, which your body turns into vitamin A, is abundant in orange carrots. Vitamin A deficiency can cause night blindness, which is generally curable with supplementation. Vitamin A is required for the formation of rhodopsin, the reddish-purple, light-sensitive pigment in your eye cells that aids night vision. When you eat cooked carrots instead of raw carrots, your body absorbs and utilizes beta carotene more effectively. Additionally, because vitamin A and its precursors are fat-soluble, eating carrots alongside a fat source boosts absorption.

Following are the reasons, what makes carrots best for eyesight:

• Beta-carotene, a carotenoid pigment that is a key precursor of vitamin A, is abundant in carrots. Vitamin A deficiency is the major cause of blindness in underdeveloped countries. Vitamin A deficiency can also cause:
• Cataracts.
• Macular degeneration is a condition that affects the eyes.
• Xerophthalmia is a condition that affects the eyes (a disease which is characterized by dry eyes, swollen eyelids and corneal ulcers).
• Lutein, an important antioxidant, is found in carrots. Foods high in lutein have been shown to improve pigment density in the macula, the yellow-shaped oval area in the center of the retina. The retina is better protected as pigment density rises, and the risk of macular degeneration falls.