Eating olive oil, fish and colorful fruits and vegetables like carrots, tomatoes and watermelons can protect us from skin cancer, helping our body fight the oxidizing effect of the sun. Dr. Niva Shapira of Tel Aviv University’s School of Health Professions has shown that a Mediterranean diet, thanks to the antioxidants and omega-3 fatty acids found in its key-foods, may increase the skin’s ability to repel harmful UV rays from the sun. This could explain the extremely low melanoma rates found in the Mediterranean regions. Dr. Shapira and Prof. Bodo Kuklinski of Rostock University studied the combined effects of sun exposure and eating style in two different groups. One of them was provided a drink high in antioxidants, while the other one had normal fizzy drinks.
Participants who hydrated with the antioxidant-rich drink had fifty percent fewer oxidation products in their blood at the end of the two-week-study, which included five to six hours of exposure to the sun daily. Further studies proved that antioxidants had delayed the phenomenon of skin erythema, which indicates the initiation of tissue and DNA damage that can lead to skin cancer. Scientists believe that, by preparing the body with sufficient and relevant antioxidants, sun's rays damage can be reduced, so decreasing the risk of developing skin cancer.