Which vitamins do I need to limit the effects of my dry eye?
Some foods are packed full of vitamins and antioxidants that are excellent for dry eye.
We bring you a new episode of Coup d’œil en cuisine (“All Eyes on the Kitchen”), in which Michelin-starred chef Antoine Gras and Dr Doan, an ophthalmologist specialising in dry eye at the Rothschild Foundation and Bichat Hospital in Paris, bring us a chilled tomato soup with basil and fresh goat’s cheese.
The benefits of good hydration are undeniable: our body and organs need water to function properly; but did you know that our eyes also need to stay hydrated?
That’s why the key ingredient in this recipe is tomato, made up of 94% water. But that’s not all: the high vitamin C content of tomatoes means they can reduce oxidation in our eyes and slow cell ageing.
But what is oxidation? Oxidation refers to the effects of oxygen, which produces reactive molecules that cause inflammation and damage the body’s cells. Ultraviolet radiation, allergens such as pollen, and screen use can all cause oxidation. All antioxidant foods, including tomatoes, can reduce these effects, which is why they are beneficial for dry eye.
Tomatoes also contain lycopene, a natural antioxidant that complements the effects of vitamin C. The combination is therefore excellent for dry eyes.
Try accompanying this recipe with a large, refreshing glass of water: after all, it’s recommended that we drink an average of 1.5 litres of water per day!
Focus: tomato and vitamin C
- Vitamin C, with its antioxidant effect, protects cells from damage caused by free radicals and reduces oxidation in our eyes
- Daily vitamin C intake (adult): 75 mg to 90 mg
- 18 mg per 100 g of tomato
- 4 oxheart tomatoes
- 2 Black Krim tomatoes
- 2 Green Zebra tomatoes
- 2 pineapple tomatoes
- 1 cucumber
- 1 bunch of basil
- 1 fresh goat’s cheese
- Balsamic vinegar
- Olive oil
- 100 ml crème fraîche
Cut half of the tomatoes into large cubes. Place them in a salad bowl with the washed, de-stalked basil leaves. Add salt and pepper, a little balsamic vinegar and olive oil. Mix and allow the tomatoes to marinate for a few hours. Once well marinated, blend the contents of the salad bowl in a food processor.
Peel the remaining tomatoes. Remove the flesh, cut into slices and add a dash of olive oil. Place the slices on baking paper and bake for 1.5 to 2 hours at 90 °C.
In a salad bowl, add the goat’s cheese, a little olive oil and balsamic vinegar as well as two tablespoons of crème fraîche whipped in a food processor.
Cut the cucumber into slices. Place the slow-roasted tomatoes in the bottom of the bowl, add a few slices of cucumber and a quenelle of goat’s cheese foam, and pour the tomato soup over the top.