Nutrition touches all areas of medicine (and not only weight related issues). « Skin nutition » verily exists as for improving its texture and quality

What can be done to slow down cutaneous ageing?

• Diminsh skin oxydation by increasing foods rich in antioxydants, such as :
• Vitamin E : nuts, hazelnuts, almonds, vegetable oils of cold first pression (especially nut and rape oils, filled with fatty acids omeaga 3 rendering the skin suppler).
• Vitamin C : kiwi, orange, tangerine, clementine, grapefruit, lemon, tomato ( in juices as well), bell pepper, cabbage...
• Vitamin A ( retinol and beta carotne): carrots, tomatoes (especially in juices).
• Vitamin B3 : liver, chicken, turkey, bell pepper, salmon, tuna (fishes rich in omega 3). Furthermore, beta carotene and vitamine B3 protect your skin from solar rays.
• Polyphénols tannins in vegetables: grapes, mango, apple, green tea.
• Carotenoids, materials in red fruits and red vegetables: carrots, tomatoes (especially in juices and coulis)
• Avoid grilled foods, filled with free radicals that oxidize our biological structures (skin being one of them), as tobacco and the sun do.

• Help cutaneous reparation with the nutrients increasing skin cell's generation :
• Zinc : oyster, liver, seashell, red meat.
• Vitamins B9 and B12 : liver, yeast, meat, fish , egg.
• Proteins : fish, meat, egg, seafood, shellfish.

• " Even when optimizing our nutritional contribution, it is difficult to have enough of these nutrients in our plates for various reasons :
• Pesticides, herbicides, additives and pollutants may decrease the vitamins held in fruits and vegetables.
• Intensive agriculure weakens soils in minerals and so our vegetables and and cereals as well.
• Refinement reduces the mineral content of cereals.
• Full development and preservation of fruits and vegetables lead to vitamin loss, as well as the cooking or the blanching process prior to packing or deep freezing.
• Non-opaque wrapping leads to vitamin destruction (fruit juices).
• " Pollution increase as well as stress enhance our needs in antioxydants nutrients.
• Treatments that reduce vitamin contents: pasteurization, sterilization, skimming, ionization, washing out, dissection.