For joint health: which vitamins and products will help with arthritis
0 < p>Research proves that certain vitamins and some other substances that can be obtained, including with food, are able to alleviate the condition of arthritis – a disease characterized by pain in the joints and their inflammation. They can also slow down the progression of the disease. Experts have told what should be included in the diet.
Vitamin A
It is able to relieve pain in patients with rheumatoid arthritis and osteoarthritis. Its good sources are foods such as carrots, spinach, liver, eggs, and milk enriched with vitamin A.
Vitamin C
Studies have shown that it can benefit most people with early osteoarthritis. Vitamin C, or ascorbic acid, is found in large quantities in many berries, fruits and vegetables. It is especially abundant in muskmelon, tomatoes, bell peppers, strawberries, kiwi.
Vitamin E
It is known to be able to prevent osteoarthritis and alleviate the condition due to its antioxidant and anti-inflammatory effects. A number of studies show that it also slows the progression of the disease. Vitamin E is present in such foods as mangoes, avocados, peanuts, cabbage, pumpkin, bell peppers, almonds, sunflower seeds, peanut butter, spinach, broccoli.
Vitamin K< /h2>
It contains the protein osteocalcin, which is needed for the production of healthy bone tissue in the body. Studies have shown that adequate levels of vitamin K help prevent osteoarthritis from worsening. Good sources of vitamins of this group are cabbage, spinach, broccoli, vegetable oils, some cheeses, egg yolk, fermented foods – such as sauerkraut and kefir.
Also useful for arthritis sufferers:
- calcium is a mineral that helps keep teeth and bones strong. Its sources are spinach, broccoli, cabbage, yogurt, cheese, milk, salmon, canned sardines;
- collagen is a protein consisting of amino acids. It supports connective tissue and is found in foods such as bone broth and chicken;
- Omega-3 fatty acids that reduce inflammation. Their best source is fatty marine fish.
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