1. Eat some yellow fruits
Yellow fruits are high in carotenoids and have antioxidant physiological activities. For example, citrus fruits, mangoes, persimmons, and apricots contain beta-carotene, while papaya, watermelon, and red grapefruit contain lycopene.
2. Natural Vitamin C fruits
Fruits such as red dates, kiwis, hawthorns, and citrus fruits are rich in Vitamin C. They not only have normal nutritional functions and prevent scurvy but are also natural antioxidants.
3. Dried fruits are essential
Dried fruits (such as walnuts) contain large amounts of unsaturated fatty acids and Vitamin E, which can supplement the body's essential unsaturated fatty acids. Vitamin E is also an antioxidant.
4. Red fruits are good
Fruits such as grapes, blackcurrants, raspberries, and strawberries contain anthocyanins, which are antioxidants that can remove free radicals in the body, delay aging, and have anti-cancer properties.
5. Be cautious with nuts
Many nuts, such as almonds and loquat kernels, contain amygdalin. After consumption, it hydrolyzes in the human body to produce toxic hydrogen cyanide. Once absorbed, hydrogen cyanide can disrupt normal breathing, easily leading to suffocation and death.
6. Be careful with astringent fruits
When fasting or eating protein-rich foods, avoid eating astringent fruits like persimmons, hawthorns, and bananas. These fruits have high tannin content. When eaten on an empty stomach, they can irritate the stomach and intestines, causing discomfort. They can also denature proteins, making them difficult to digest and reducing their nutritional value.