The principles of a basic diet that prevent aging include a diet that is full of energy, balances the nutrients, and enhances the use of antioxidant-rich foods. In which vegetables play an important role.

Vitamin E

Vitamin E is very important and is the most abundant fat-soluble antioxidant in the body. This is one of the antioxidants that destroy the free radicals’ activity, most notably the fat oxidation. Because the brain and cell membranes are mainly composed of fat, the most important antioxidant for the brain and cells is vitamin E. In addition, vitamin E also has a clear effect in preventing heart disease. circuit, reduce fatigue, asthenia.

Foods rich in vitamin E are soybean, bean sprouts, sesame, peanuts, corn, carrots, barley, sunflower seeds, avocado, papaya, tomatoes, leafy greens, etc.

Vitamin C

Vitamin C is the most abundant water-soluble antioxidant in the body, acting primarily in cellular fluids, supporting the immune system, creating a barrier against free radicals – the cause of aging. early chemistry. Vitamin C is found in fresh fruits and vegetables, especially grapefruit, oranges, apples, guavas, cherry, ripe toad and ripe papaya. Cauliflower is also a vegetable that contains vitamin C and antioxidant carotene, which helps fight aging. Cabbage also contains lots of vitamin C and fiber, promotes peristalsis movement, keeps the digestive system clear, and helps detoxify. Vitamin C is found in cauliflower, peppers, and oranges, guavas, strawberries …


Lycopene is an antioxidant in tomatoes that keeps skin young, reducing the risk of heart disease and some cancers. Tomatoes also contain iron which helps prevent anemia and fatigue. Lycopene is also present in red cabbage and watermelon.


Beta-carotene is a fat-soluble antioxidant, found in yellow or orange fruits (carrots, pumpkin, ripe papaya, ripe mangoes …) or dark green leafy vegetables (mustard greens, vegetables spinach, spinach, sweet potato, amaranth, broccoli).

Beta carotene is a precursor of vitamin A, when absorbed into the body it is converted into vitamin A. In addition to the effects like vitamin A, it does not cause an overdose toxicity like vitamin A and especially beta carotene eliminates free radicals. Because it is much better than vitamin A. Many studies have demonstrated that the ratio of beta carotene in food is associated with a reduced risk of cancer and skin rejuvenation.