Foods that keep you fair until 50

Nutrition experts tell us that there is a type of food that is highly photosensitivity. If consumed in large quantities, it will reduce the skin's ability to resist the sun and accelerate skin darkening. Photosensitive foods generally include: snails, shepherd's purse, rapeseed, spinach, lettuce, figs, coriander, celery, leeks, red beans, etc. These foods contain photosensitive substances. After exposure to ultraviolet rays, the skin is prone to allergies, inflammation, pigmentation, etc. After eating a lot of photosensitive foods, dark spots will form if exposed to sunlight continuously. Of course, these foods have their own unique nutritional components. This does not mean that you should completely give up eating them. Just don't eat them in excess or skip them before going out.

Foods that help protect against the sun

Some foods can protect against the sun from within the body, or help consolidate the effects of sun protection. Nutrition experts have introduced several types of foods that can help protect against the sun:

Fruits rich in vitamin C

Vitamin C can be said to be an eternal skin beauty product. For example, guava, kiwi, strawberry, cherry tomatoes, etc. are rich in vitamin C.

Soy products

The isoflavones in soybeans are a type of phytoestrogen that can replace some of the effects of female hormones and help fight aging. It also has antioxidant properties and is an indispensable food for women to maintain shiny and delicate skin.

Nuts

Most vegetable oils are rich in vitamin E, which helps resist oxidation and eliminate free radicals that damage skin cells. Foods high in vitamin E also include wheat germ and various nuts.

cereal

As the old saying goes, “the coarser the food you eat, the finer your skin will be.” Whole grains contain large amounts of vitamin B and vitamin E, which are important nutrients that help enhance the skin’s resistance and recovery capabilities.

Tea

Tea contains tea polyphenols, which are powerful antioxidants. Studies have shown that its antioxidant capacity is higher than traditional vitamin A, vitamin C, and vitamin E.