Foods that fight the signs of aging

Diet can profoundly affect the way we age



The basic ingredients for good health are on hand: eating a wide variety of vegetables and fruits, eating some protein, and a small dose of healthy fats.



But in addition to that, studies have shown that there are some foods that contain nutrients that have a strong effect in the field of anti-aging and combating the signs of aging. Here are the most important of them:



olive oil



Olive oil contains antioxidant polyphenols, which are an important source of cancer prevention and heart health.



Recent studies have shown the positive effect of olive oil on the skin and its resistance to wrinkles.



Green tea



It is one of the most important sources of powerful antioxidants, as studies have shown that the effect of the antioxidants it contains reaches up to 20 hours. German studies have reported that it is one of the best nutrients for resisting skin wrinkles. American studies have confirmed its importance in preventing some types of cancer and cirrhosis of the liver, in addition to preventive benefits. Other.



Vitamin C”



A study published by the American Journal of Clinical Nutrition found that low levels of vitamin C in the body are strongly associated with the appearance of skin wrinkles and dry skin.



Vitamin C supports collagen, which improves the appearance of the skin, and is considered one of the best antioxidants that prevents the effects of harmful free radicals, which are responsible for the aging process.



This vitamin benefits heart and immune health.



Vitamin C is found in citrus fruits, cantaloupe, kiwi, strawberries, grapes, pineapple, watermelon, cauliflower, green and red peppers, tomatoes, zucchini, and broccoli.






Blueberries or berries are especially important in combating the signs of aging and aging, because they contain vitamins C and E, which are powerful antioxidants, in addition to anthocyanins, which support eye health, the heart, blood vessels, and digestion.



Berries are characterized by their effect on the body’s resistance to insulin, thus reducing the risk of diabetes.

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