Plants, fats, and fermented foods can reduce wrinkles, boost collagen and improve the texture of our skin.
Skin is the largest
organ in the body and must last us our lifetime. In addition to keeping us
looking youthful, well-cared for skin also actively benefits our wider health.
But as the barrier
between our bodies and the outside world, it takes a battering. Many
environmental factors contribute to skin ageing, including air pollution, ozone
and a changing climate, says Jean Krutmann, professor of dermatology at the
Leibniz Research Institute for Environmental Medicine.
"For decades we
thought ultraviolet radiation was the major driver of environmental-induced
skin ageing. We know this is not correct," says Krutmann. "Other wavelengths
within natural sunlight can contribute to ageing, for example, visible light
and infrared radiation." Even an increase in temperature
can contribute to the process, he says.
Then there's just time.
As we age we gradually lose collagen, the
protein that gives our skin its structure, which can result in wrinkles.
One overlooked factor that can help to keep your skin in better shape is what we eat.
.jpg)
.jpg)
.jpg)
.jpg)


