Scientists have noticed that some Vitamins such as Vitamin A, C, and E work as anti-aging nutrients as part of their antioxidants properties. They also play a role in collagen synthesis (A protein compound which is part of the connective tissue that in the skin helps in firmness, flexibility and constant renewal of skin cells). These vitamins also enhance the blood flow through small capillaries that feed our skin. Some other plant pigments such as polyphenols can also boost our immune system and help in the anti-aging process.
To increase your anti-aging nutrients intake in your meals
- Buy your fruits and vegetable in small quantities. Vitamin C can be lost through prolonged storage times even if kept in refrigerators. The fresher the fruits and vegetables, the more benefits we get. Citric fruits have acidic content that can preserve vitamin C and its effectiveness for longer periods. Other fruits and vegetables should be kept to less than 2 weeks. Leafy vegetables are better consumed within 2 days.
- Go for seasonal fresh products. Fruits and vegetable are always fresh and rich when it is cultivated in its season.
- Choose a variety of food. Don’t stick to one kind of fruit. Get colorful and diverse. Black and red fruits like Cranberries, grapes, and strawberries. Yellow to orange fruits and vegetables with some green shades. This will ensure that you have provided your body with all the best nutrients that complements each other.
- Stop peeling. Clean your fruits and vegetables well but not too much in order to not wash away nutrients with the cleaning water. Eat them whole and unpeeled or half peeled. More vitamins content are preserved this way.
- Eat your veggies raw and don’t overcook. Except for Lycopene in Tomatoes and polyphenols in corn which gets much concentrated in them after cooking, most vegetables lose around 90% of their vitamins content by heating. Add vegetables in the final stage of cooking to avoid overheating.