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15 food that are good for youthful skin

The foods we eat as we become older can have a big impact on our fitness, appearance, quality of life, and illness risk. Our bodies rely on a variety of nutrients to help them age gracefully. Some nutrients, such as those that promote good skin, may help to slow the effects of aging. It’s vital to remember that eating certain foods won’t help you look younger, and that nutrition is simply one part of healthy aging. Adding nutrient-dense foods to your diet, however, can help you look and feel better as you age. One of the healthiest oils on the planet is extra virgin olive oil. It’s high in antioxidants and good fats, which can help reduce inflammation and oxidative damage produced by a free radical imbalance in the body. Antioxidants including tocopherols and beta carotene, as well as phenolic compounds with anti-inflammatory characteristics, are abundant in extra virgin olive oil. People who ate a diet high in MUFAs from olive oil had a lower risk of severe skin aging, according to a 2012 study. The anti-inflammatory qualities of both MUFAs and antioxidants contained in olive oil, according to the scientists, were most likely responsible for this impact. Choose cold pressed extra virgin olive oil over other techniques of extraction since it has more antioxidants and is less processed. It’s great in a salad or as a dip. Green tea has a lot of antioxidants, which might assist the body combat free radicals. Free radicals are unstable molecules that are produced as a result of regular cell function. They can also arise in reaction to environmental stresses such as ultraviolet (UV) radiation or cigarette smoke. When free radicals are present in high concentrations, they can harm your cells. Antioxidants have a role in this. These molecules act as stabilizers for free radicals, preventing them from causing harm. Antioxidants are mainly obtained from food, such as green tea. Green tea is particularly abundant in polyphenols, which are antioxidants. It’s high in epigallocatechin gallate (EGCG), catechins, and gallic acid, to name a few things.

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