Vitiligo is a common acquired depigmentation disease. It is a common disease of acquired pigment loss. The diet of vitiligo patients also has a close relationship with the progress or stability of the disease: a, promote the vitiligo diet are: 1, too much intake of vitamin C can promote the progress of the disease, because vitamin C is a reducing agent involved in tyrosine metabolism, inhibit the oxidation of dopa, will make the skin formed in the melanin reduction, so that the melanin formation is reduced. Therefore, you should eat less fresh dates, hawthorn, cherries, kiwi, grapefruit and other fruits containing vitamin C, as well as asparagus, cauliflower, cabbage, cauliflower, mustard, peppers (red or green), potatoes, sweet potatoes and tomatoes. Generally speaking, the vitamin C content of fruits or vegetables with sour taste is generally higher; 2, rich in phenols and polyphenolic compounds food: phenols and polyphenolic compounds have cytotoxic effects on melanocytes. Therefore mangoes, cashews, oak, cassava, betel nut, red pepper, cherries, raspberries, cranberries, blackberries and tea are rich in natural plant phenols and polyphenolic compounds that may aggravate vitiligo.
Second, on the contrary some foods can help vitiligo patients to recover: 1, omega-3 fatty acids, can help vitiligo patients. The carotene, which is a powerful scavenger of free radicals, may also be used to treat vitiligo; 2, onions rich in quercetin can protect cells from melanocyte cell death caused by singlet oxygen and thus benefit vitiligo patients; 3, some foods rich in tyrosine and minerals such as ketones can reduce the symptoms of vitiligo, such as lean meat (beef, pork, etc.), eggs, various animal offal (liver, kidney, etc.), milk