While we all know vegetables are good for our health, it seems that yellow, orange and green varieties could protect our DNA. Known as xanthophylls, these plant compounds guard our cells to ward off cancer and other serious diseases.
Why Does DNA Need Protecting?
Science has shown that a range of factors can damage DNA, including UV exposure, toxins and oxygen radicals. These can attack DNA strands, causing damage that may bring on life-threatening illnesses such as cancer and atherosclerosis, as well as dementia.
Believe it or not, but millions of these "accidents" occur in our DNA every day. And while our body is usually able to repair such damage, small errors may occur. These errors may make the body vulnerable to developing illness and disease.
How to Protect Your DNA
A Tuft University study, published in the Archives of Biochemistry and Biophysics, has found that xanthophylls are able to prevent damage and reduce the risk of developing certain diseases.
The study suggests that people who eat more yellow, orange and dark leafy green veggies have fewer rates of cancer and diseases related to DNA damage. They may also help the body repair itself from previous damage.
Xanthophylls have also been shown to block cancer development, suppress genes that may cause tumours, and reduce inflammation. Scientists also say xanthophylls can slow the growth of new blood vessels that tumours need to grow. In this way, they starve the blood vessels of oxygen and stunt their development.
Moreover, increasing your intake of xanthophylls could help improve your eye health. The molecular structure of xanthophylls helps protect delicate eye tissues, including the retina, from light damage.
Boosting your Xanthophyll Intake
Unfortunately, other research has shown that you’d need to eat eight serves of vegetables a day to reap their disease-fighting benefits. That’s why the experts suggest taking xanthophyll supplements to promote DNA health.
A naturopath or nutritionist will be able to advise you on supplements and how to boost your intake of fresh vegetables.
Originally published on Feb 19, 2014
