“Just being surrounded by bountiful nature, rejuvenates and inspires us.“
Let's get straight to the point! Avocados contain a variety of essential nutrients and important phytochemicals. It helps to promote healthy blood lipid profiles and enhance the bioavailability of fat soluble vitamins and phytochemicals. There are many clinical studies showing that avocado consumption helps support the skin and overall health.
Several clinical studies suggest that xanthophylls (a phytonutrient), similar to those found in avocados, have antioxidant and DNA protective effects with possible healthy aging protective effects. Skin often shows the first visible indication of aging. Too much sun exposure is always harmful. The skin undergoes negative changes on account of the ultraviolet rays present in the sunlight. The biochemistry of DNA can become altered, mutated; cell membranes can distort; and there can be an adverse effect on proteins and amino acids present in the body.
The facial skin is frequently subjected to ongoing oxidative and inflammatory damage by exposure to the sun and visible radiation, and carotenoids are able to combat this damage.
Superfoods like avocados protect the skin by reducing and counteracting free radical production and DNA damage, which can show up as wrinkles, poor texture and pigmentation.
Studies have shown that higher intakes of total dietary fat were significantly associated with more skin elasticity. A higher intake of green and yellow vegetables was significantly associated with fewer wrinkles.
Collagen’s restorative benefits for hair, skin, nails, and brain are also boosted by the healthy fats and fiber of an avocado. Combining these two fundamental ingredients, creates a powerful whole-body support system and both are versatile enough to put in hundreds of recipes together so that getting your avocado fix and your collagen fill is easy and delicious.
By boosting overall skin health, avocado's have a special ability to enhance wound healing activity and reducing UV damage. Avocados contain β-sitosterol, β-carotene, lecithin, minerals, and vitamins A, C, D, and E. It is an excellent source of enrichment for dry, damaged, or chapped skin. These properties help with regenerating the skin and repairing wounds quickly. It also decreases the degree of collagen cross-linking, a process that has been associated with a delay in wound healing. Glycation changes the shape and properties of proteins. Crosslinking reduces the flexibility, elasticity, and functionality of the proteins. Furthermore, the chemical modifications of glycation and crosslinking can initiate harmful inflammatory and autoimmune responses. Advanced glycation end-products (AGEs) and nonenzymatic crosslinks are demonstrated to signal inflammatory cytokines, extracellular matrix expansion, angiogenesis, and growth factors. Glycation has been found in connective tissue collagen, arterial collagen, kidneys, eye lens, nerve myelin proteins and the skin to name a few. Glycation and crosslinking have been implicated as strong contributors to many progressive diseases of aging. Avocados can reduce the inflammation caused by glycation, increase the clearing of bad collagen formation, collagen synthesis and decrease the numbers of inflammatory cells during the wound healing process.
All in all, avocados contain healthy fats, but also chlorophyll to reduce inflammation, increase hydration, and promote soft and supple skin. Avocado's are a superfood because it is packed with an immense amount of antioxidants and nutrients, such as folic acid, Omega 3, magnesium, potassium, lutein and fiber. They are rich in A, C, D, E, K vitamins and B Group vitamins too, and copper, manganese and iron. Finally, it provides the following additional benefits for the body overall:
Roasted Tomato Avocado Toast
Shrimp and Avocado Taco Salad
My favorite smoothie to make can be found here.
#avocados #wellness #smoothie #healing #collagen #dnadamage #dnarepair #antiinflammatory #alkalinediet
Dreher, Mark L., and Adrienne J. Davenport. “Hass Avocado Composition and Potential Health Effects.”Critical Reviews in Food Science and Nutrition, vol. 53, no. 7, 2013, pp. 738–750., doi:10.1080/10408398.2011.556759.