Which Vitamin Suppresses Cold Sores?

Which Vitamin Suppresses Cold Sores?
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Cold sores or fever blisters are fluid-filled lesions that appear around the mouth. Although there is no way to cure cold sores altogether, a number of healthy approaches exist that can help reduce the chances of suffering from a cold sore. Increasing the nutritional value of your diet and supplementing with particular nutrients can help ward off cold sores.

Causes & Prevention

Cold sores are most often caused by the herpes simplex 1 virus. Herpes simplex virus 2 usually causes genital herpes. However, both viruses can result in cold sores. A cold sore may form after kissing or sharing items such as towels or utensils from an already infected individual. Once you have suffered from the virus, it will stay in your nerve cells until it forms on its own again or is triggered by conditions like stress. To help protect yourself from cold sores, try to avoid people who have blisters, do not share items and wash your hands regularly.

Vitamin E

Vitamin E helps to boost your immune system, increasing the production of white and red blood cells and helping to promote cell activity. Vitamin E can be used to help heal cold sores quickly, as it is responsible for repairing cells and tissues that are damaged. Good sources of vitamin E are olives, wheat germ, corn, sunflower seeds, spinach, nuts and many vegetable oils.

Vitamin C

Vitamin C helps to prevent cold sore formation by promoting the production of interferon. Interferon is a natural antiviral agent that helps to fight off various infections, including the herpes simplex viruses. Vitamin C is an antioxidant vitamin that can help flush out toxins such as bacteria from your body. Rich sources of vitamin C include strawberries, red peppers, pineapple, turnip greens, cantaloupe, blueberries, papaya and oranges.

Lysine

Lysine is an amino acid that can help suppress the growth of the herpes simplex viruses and may help prevent outbreaks of cold sores. Lysine can be be found in food sources such as milk, fish, potatoes, chicken or beans.

References

Article reviewed by Aldene Fredenburg Last updated on: Feb 12, 2011

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