5 Anti-Ageing Foods To Keep Your Skin Looking Younger
What you eat can greatly impact your health and the ageing of your skin. What you eat can significantly determine what your skin health will be like. Let’s take a look at the 5 anti-ageing foods that can keep your skin looking younger>>
Fish like salmon and mackerel contain Omega-3 fatty acids are important to maintain your skin health. Omega-3 fatty acids help: keep skin thick, supple, and moisturised, reduce inflammation, preventing redness and acne, makes your skin less sensitive to UV rays of the sun, fight inflammatory and autoimmune conditions like psoriasis and lupus, provides your skin with Vitamin E, which is an important antioxidant and protects your skin from inflammation, high in protein, helping maintain the strength of your skin, and provides zinc which helps regulate inflammation, and enables the production of new skin cells.
They are high in Omega-3 and Omega-6 fatty acids, which our bodies cannot produce naturally. It facilitates wound healing and combating inflammation and bacteria. Walnuts are also high in zinc, Vitamin E, Selenium, and protein - nutrients essential for skin health.
Oats are low-glycemic -which means they don’t shoot up your blood sugar levels. High-glycemic foods are known to cause wrinkles and acne. Oats also contain a natural plant chemical that has skin soothing properties and can inhibit damage to skin cells.
Loaded with antioxidants called carotenoids which are known to slow down skin ageing, red bell peppers are also a great source for collagen production. They have anti-inflammatory properties and may also help protect skin against pollution and other environmental toxins.
The seeds contain a compound called punicalagins - which helps preserve collagen and slow down signs of ageing. They are also high in Vitamin C, thereby reducing inflammation in our bodies.
You can eat your way to more youthful skin. Foods rich in vitamins and minerals can help reverse the signs of aging and keep you feeling young and fresh all day.
