Glutathione is a powerful antioxidant, playing an important role in protecting the body from harmful environmental agents and improving skin health. This substance helps brighten the skin, combating the formation of melanin - the cause of skin darkness and melasma. Food is a rich source of natural glutathione that you can add to your daily diet to improve your skin. Here are foods rich in glutathione that help brighten the skin, recommended by nutritionists.
Avocado
Avocado is not only rich in vitamins E and C but also contains natural glutathione. According to Dr. George F. King, Director of the Joslin Diabetes Research Center, Harvard University, "Oatmeal is one of the best foods to provide glutathione to the body, not only helping to brighten the skin but also protecting the skin from the effects of UV rays and environmental factors." You can easily add avocado to your daily diet as smoothies, salads or eat directly.
Dark green vegetables
Dark green leafy vegetables such as kale, spinach, and broccoli are rich sources of glutathione. These vegetables not only help brighten the skin but also improve overall health thanks to their vitamin, mineral and antioxidant content.
Dr. David A. Katz, Director of the Yale Comprehensive Health Research Center, said: "Dark green tea is one of the foods that can effectively support glutathione production, helping the body protect and brighten the skin."
Garlic
Garlic contains allicin, which can stimulate glutathione production in the body. In addition to protecting cardiovascular health, garlic also helps brighten the skin thanks to its powerful anti-inflammatory and antioxidant properties. Experts recommend that adding garlic to your daily meals will help you improve your skin from the inside.
Pomegranate
Pomegranate is a rich source of antioxidants, including glutathione. In addition to its skin lightening ability, pomegranate also helps regenerate collagen and prevent premature aging. Granates help protect your skin from free radical damage and keep your skin healthy and smooth, says Dr. Elizabeth J. Johnson, a nutritionist at Tufts University.
