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Foods that boost immunity

In the fall-winter period, it is especially easy to catch an infection, such as cold or the flu. Therefore, it is very important, especially in this period, to pay special attention to prophylactic actions. Without any doubt, one of the essential factors influencing immunity is a diet, ensuring proper level of the organism’s nourishment. If you want to know what to eat to avoid infections, you should definitely read this article.

As commonly known, in order to keep our immunity system it top form, proper supply of vitamin C is essential. This compound naturally occurs in fresh fruit and vegetables, therefore we should take care of their content in our daily menu. Citrus fruits are especially recommended, as they constitute a perfect source of flavonoids, such as quercetin or rutin, which cooperate with vitamin C, strengthening its biological activity and stability. Fruits and vegetables should be included in every meal.

Another food ingredient, which influences immunity is zinc. This element is essential for the proper development of specialized cells in the elimination of intruders, such as viruses and disease-causing bacteria and its deficiency increases the risk of developing infections of the upper respiratory tract. Zinc naturally occurs in seafood, sprouts, nuts, eggs, meat, fish and milk.

Although this fact is not widely spread, scientific literature indicates that people with vitamin D deficiency easier come down with cold and the flu. Our organism covers the need for this compound mainly thanks to the exposure to the activity of UV radiation, no wonder then that in the fall-winter season deficiencies are so common. Oily fish and cod liver oil are perfect sources of vitamin D; its certain amounts are also contained in offal, such as liver and in milk fat and eggs.

Omega 3 fatty acids (especially long-chain fatty acids called EPA and DHA – but also, to some extent, their precursor – ALA) influence our susceptibility to infections and similarly to vitamin D, they constitute a deficient component of a diet. Their natural sources are fish and seafood, sea algae and flax (including flaxseed oil), rapeseed oil, walnuts and products enriched in cod liver oil.

Epigallocatechin gallate and other polyphenols contained in green tea may, on the one hand, support the effectiveness of the activity of our immune system and, on the other hand, they may inhibit the abilities of cold and flu viruses to replicate – i.e. proliferate. Studies from the past years show that the regular intake of green tea or the application of its concentrated extracts decrease the risk of upper respiratory tract infections.


Diet supporting natural immunity of the organism should be varied and should include such products as fruits, vegetables, sea fish, eggs, meat, sprouts, nuts and green tea. Thanks to the proper supply of the compounds contained in these products, it is possible to keep the immune system in the top form, which decreases the risk of developing upper respiratory tract infections.