Creamy and delicious, avocado are loaded with good fats that lower cholesterol and protect against wrinkles. It’s also packed with a variety of vitamins and minerals that help with everything from keeping eyes healthy to regulating blood pressure.
Here are incredible benefits of eating Avocados:
1.Maintains vision
Avocados are rich in the carotenoids lutein and zeaxanthin, which support eye health and have been linked to a lower risk of cataracts and macular degeneration. It also improve the absorption of eye-friendly carotenoids.
2.Wrinkle reducer
One study of people over 70 found a good intake of monounsaturated fats was linked to fewer wrinkles; and almost two thirds of the fat in an avocado is monounsaturated. Avocados also contain an antioxidant that helps protect against cell damage to the skin.
3.Prostate health
Enjoy a salad of lycopene-rich tomatoes and lutein-containing avocados to protect against prostate cancer. In lab-based tests, lutein reduced the growth of prostate cancer cells by 25 percent, while lycopene reduced cell growth by 20 percent. Combining the two resulted in an even larger reduction in cell growth.
4.Reduces cholesterol
adding avocado to diets has been proven to lessen total LDL (bad) cholesterol and triglycerides, while also boosting HDL (good) cholesterol. these heart-healthy advantages are maximum probably thanks to avocados being excessive in monounsaturated fat. In addition, Avocados include heartfriendly phytosterols, such as beta-sitosterol, which help to lower blood cholesterol levels.
5.Provides and boosts nutrients
Not only do avocados contain good amounts of fiber; potassium; copper; and vitamins B6, E, and K (see below for how these nutrients benefit the body), but studies also show that people who eat them tend to have better diets overall. In one study, avocado eaters had lower body weights and waist circumferences and were less likely to suffer from metabolic syndrome. Better still, avocados enable us to get more out of the other foods we eat them with, maximizing the absorption of carotenoids.
