Antioxidants are thought to protect cells in the retina from the harmful effects of free radicals which over time cause macular degeneration – a condition which causes the loss of central vision and is more likely to affect people as they age. Free radicals are unstable molecules formed by cigarette smoke, pollution and ultraviolet light. While a wide range of dietary antioxidants are thought to be good for eye health, those that are responsible for the bright colours in fruits, vegetables and in egg yolk are thought to be particularly protective.

Eating for eye health means eating foods that provide a steady intake of vitamins C, A and E, and the carotenoids including lutein and zeaxanthin. Vitamin A is often called the ‘eye vitamin’. It is found in dairy products, carrots, and green leafy vegetables, tomatoes, oranges and apricots. Both lutein and zeaxanthin are important for the proper functioning of the macula and green leafy vegetables are a rich source of these nutrients. Kale, cabbage, spinach and winter greens are the richest sources but foods such as red pepper, leeks broccoli and peas are also good.

There are well researched antioxidative benefits from omega-3 rich fish oil and krill oil.

So the message is, ‘eat you colours to see your colours’.