In the current era of the Internet, mobile phones and computers have become essential parts of our lives. The development of the Internet has brought irreplaceable benefits to human society, but it has also brought some disadvantages. One of the most common and widespread is the constant exposure to radiation from computers and mobile phones. Of course, with the development of technology, people have taken many measures to protect themselves from radiation, such as pregnant women wearing protective clothing. But besides external protection, is there an internal defense against radiation? Let me introduce some healthy foods for pregnant women to prevent radiation.
1. Carrots
Carrots contain rich natural carotenoids, which are powerful antioxidants that can effectively protect human cells from damage and prevent cell mutation. Long-term consumption of carrots can reduce the damage caused by radiation and excessive exposure to ultraviolet rays. In addition, natural carotenoids can improve the body's immune system, delay cell and organism aging, and reduce the occurrence of diseases. Currently, natural carotenoids are also used in cosmetics to provide radiation protection, skin moisturization, and anti-aging effects.
2. Cherries
When cherries are ripe, they are bright red, translucent, delicious, and nutritious. They have high medical and health value and are also known as "peach-containing" fruits. Cherries have the effect of preventing anemia and promoting blood production. They contain a high amount of iron, ranking first among various fruits. Iron is the raw material for synthesizing human hemoglobin and myoglobin. It plays an important role in the body's immunity, protein synthesis, energy metabolism, and is closely related to brain and nerve function, aging process, etc. Regular consumption of cherries can supplement the body's demand for iron, promote the regeneration of hemoglobin, and prevent and treat iron-deficiency anemia, as well as enhance physical fitness and improve brain function.
3. Tomatoes
Among red fruits rich in an antioxidant called lycopene, tomatoes have the highest content. Lycopene is the most powerful antioxidant discovered so far, with antioxidant capacity 100 times that of vitamin E. It has the ability to effectively eliminate free radicals and has the effects of radiation protection, prevention of cardiovascular and cerebrovascular diseases, enhancement of immune function, and delay of aging. It is also known as "plant gold". So far, there have been no reports of side effects from taking lycopene, making it suitable for long-term health care. Lycopene is closely related to skin beauty and anti-aging. Studies have shown that lycopene can greatly improve skin allergies, relieve dryness and itching caused by skin allergies, and make people feel relaxed and comfortable. In addition, lycopene has good protective effects against the archenemy of skin aging, ultraviolet rays. Since lycopene is a fat-soluble vitamin, it is better absorbed after oil cooking. Heating can also promote the release of lycopene, so the absorption rate of cooked tomatoes is higher than that of raw tomatoes. However, lycopene is not stable and easily decomposes in environments above 50 degrees Celsius, so stir-frying tomatoes can also cause loss of lycopene.
