Feed your skin
Updated: 2008-03-18 17:07
Natural wrinkle fighters
Perhaps your skin’s biggest enemies are free radicals, produced by UV rays as well as pollution, stress and even breathing.
These nasties lead to skin inflammation, as well as the degradation of collagen, the support structure for your skin, according to Leslie Baumann, of the dermatology department at the University of Miami in Florida.
But nature has designed some pretty clever foods that, if eaten regularly, act as natural wrinkle fighters.
Start with apricots and tomatoes, rich in lycopene, nature’s sunscreen.
For maximum anti-ageing, add a daily bowlful of berries, a glass of red wine or a freshly brewed pot of tea.
In a 2004 study by the veterinary science faculty at the University of Sydney, a potent free-radical scavenger called pycnogenol was found to reduce the amount of inflammatory sunburn in mice.
Pycnogenol can be found in grape seed, grape skin, cranberry, blackcurrant, green tea, black tea, blueberry, blackberry, strawberry, black cherry, red wine and red cabbage.
Still want a stronger defence against free radicals and the surgeon’s knife?
Here’s a potent free radical-busting combination: vitamin C, vitamin E, glutathione and CoQ10.
A 2002 German study published in the Journal Of Pharmacological And Biophysiological Research found that, together, these antioxidants could reduce inflammation caused by UV rays.
You’ll find vitamin E in vegetable oils, nuts and green leafy vegetables, and vitamin C in leafy citrus fruit, berries and green leafy vegetables.
Asparagus is high in glutathione and CoQ10 is found in seafood, spinach and nuts.
Other antioxidant-rich foods are prunes, plums, capsicum, beetroot, parsley, figs, raisins and legumes such as red kidney beans.
And don’t forget herbs and spices, an often neglected way to boost antioxidants in the body.
“Herbs and spices contain several natural water-soluble phenolic acids and flavonoids that can protect the body against oxidative stress and inflammation,” says Dr Michael Fenech, principal research scientist on the CSIRO’s Genome Health and Nutrigenomics Project in Adelaide.
Add cinnamon to your cappuccino, drink tea made of fresh mint or ginger, roast lamb with herbs such as rosemary, sage and thyme, and indulge in turmeric-rich curries.
Try Gourmet Garden’s herb tubes if you can’t buy fresh.
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