Eating To Prevent The Effects Of UV Rays

14:57' 20-08-2018
The best protection against the harmful effects of ultraviolet (UV) rays is to use sunscreen and minimise exposure to the sun. However, there are some foods you can eat which help to boost your protection.

    Cà chua Cà chua rất giàu lycopene - một chất chống oxy hóa để bảo vệ làn da khỏi các tác hại của ánh nắng mặt trời.



    Tomatoes are rich in lycopene, an antioxidant that protects the skin from the damaging effects of sunlight.


    Dermatologists say that broccoli is rich in alpha-lipoic acid (ALA), a powerful antioxidant. In addition, it contains isothiocyanates, which are considered a weapon against cancer and can prevent it, especially skin cancer and breast cancer.

    Red capsicum

    Red capsicum peppers contain an abundant source of vitamin C, which raises the skin's resistance to sunlight from the inside out, boosts collagen production, and prevents wrinkles from forming prematurely.

    Green tea

    Green tea contains polyphenols and catechins, two substances that inhibit cancer cells in the body. It also helps protect the skin from sunlight and minimises the harmful effects of UV rays.


    High levels of omega-3 fatty acids in salmon help protect the skin while rejuvenating it and play a role in cancer prevention.


    Frequently eating pomegranate increases the skin's natural resistance to sunlight by up to 20%. Vitamins and minerals in pomegranates help neutralise free radicals, preventing premature aging.

    Soy beans

    Soy beans and soy products are rich in genistein, an antioxidant which helps reduce the effects of UV rays and boosts collagen production, making the skin firmer.


    Berries are also rich in antioxidants, and are both delicious and good for skin and health.

    Phung Nguyen





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Keywords: broccolitomatouv rays

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