“Plants produce lycopene and other carotenoids to protect themselves from sun damage, and when people eat these plants – or rather, the fruits of these plants – carotenoids are deposited on the skin and appear to have a similar effect, preventing damage. from ultraviolet radiation. light and reduce the frequency of sunburn, “says Dr. Stephenson. Research has shown that mice that eat a diet rich in tomatoes have fewer skin cancers. And because mice process carotenoids in much the same way as humans, “it makes sense to predict that people who eat a lot of tomatoes, in particular, may enjoy the same advantage of greater resistance to the more common types of skin cancer.”
As you are more exposed to the sun — especially if you are prone to sunburn — it is worthwhile to get some extra protection from your diet.
“You can only do so much for your skin if you start from the outside,” says Dr. Stephenson. “Real, essential skin care needs to come from both directions – from the outside in and from the inside out. What you eat and drink are the main tools you have to influence the skin from the inside out. “Either you try to protect your skin in the summer or you lubricate and moisturize it in the winter.”
But remember, this does not mean that you can just eat tomatoes and avoid sunscreen. Getting more lycopene in your diet is an additional sunscreen, not an SPF alternative. ““Just because you get some protection from the inside out does not mean that you should not add extra protection from the outside in,” says Dr. Stephenson.$ 20 to $ 36), which will protect your skin from both UVA and UVB rays and be sure to reapply it every two hours (or every 80 minutes if you are in the water).
To reap the sunshine benefits of tomatoes, you can eat them raw or cooked.
“Processed tomatoes actually seem to have a greater effect as they are more concentrated,” says Dr. Stephenson. “Tomato sauce and tomato paste have more carotenoids, including lycopene, than fresh tomatoes. -target, lycopene, studied. “
Dr. Stephenson likes to get her lycopene from pasta sauce and gazpacho.
“I like a light sauce made with tomato paste, vegetable broth and a dip in coconut milk over a small amount of pasta with lots of deep-colored vegetables,” he says. “This adds even more lycopene and other phytonutrients. I like different varieties and colors of cherry tomatoes, peppers, carrots and dark leafy greens. I also like to cook a gazpacho that freezes quickly in the blender with whatever garden products we have. a good way to deplete the abundant tomatoes. “
Try making this delicious alternative to cherry tomatoes:
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