Brandt, the father of collagen in the world, once said that the process of aging is the process of gradual reduction of collagen. About 80% of our dermis is collagen, which is like countless springs that together hold up a "tight web", making the skin smooth and elastic. But as we age, our body's "productivity" for collagen declines, and when it's lost faster than it can be made, skin goes downhill, with fine lines and sagging.
Interestingly, the external environment is also accelerating this process. An investigation by Discovery, an anti-aging documentary, shows that seemingly ordinary environmental and dietary factors such as ultraviolet rays, light, heat, oil fumes, and excessive sugar intake all accelerate the loss of collagen. These effects are often referred to as "photoaging, "" oxidation," and "saccharification." Under such a double blow (internal manufacturing decline + external destructive factors), skin aging naturally comes faster.
Sun protection is the first step, don't let the light aging opportunity
Ultraviolet rays from the sun can damage the collagen structure of the skin and produce excessive free radicals, which can accelerate the aging of the skin. Therefore, "physical + chemical" two-pronged sunscreen is the first choice to delay photoaging. Remember to use basic sun protection measures throughout the year, such as wearing sunscreen, a hat, and an umbrella to reduce exposure to UV rays.
Antioxidant and anti-sugar, two-pronged collagen protection
Skin aging is not only caused by light, but also by oxidation and glycation. The two processes are simply:
- Oxidation: air, environmental pollution, stress, lack of rest... All of these increase free radicals in the body, which can damage skin cells and collagen.
- Glycation: Simple understanding is that "sugar and protein mess together", forming AGEs (advanced glycation end products) that are difficult to clear, so that the skin loosens faster and loses luster.
How to reduce saccharification in diet?
First of all, reduce the intake of high-sugar and high-glycemic index foods, drink less sugary drinks, eat less desserts and fried and grilled foods. Highly processed meat, which produces a large number of AGEs during the production process, is behind the early "aging" of the skin. In contrast, it is wiser to eat more natural prototype foods, such as fresh vegetables, fruits, whole grains and so on.
Internal nutrition, to help you go further
Dietary structure, we can also indirectly reduce the negative effects of glycosylation by supplementing some nutrients against free radicals. Things like anthocyanins, tea polyphenols, vitamin C, glutathione, and more, all help scavenge free radicals. When there are fewer free radicals in the body and the oxidative pressure is reduced, the damage caused by glycation can be naturally reduced.
Anti-aging, is to use a more scientific method to retain your youthful elasticity, so that the skin is still bright and firm in the years.