Potential Role of Dietary Antioxidants During Skin Aging

Abstract

The skin is the largest organ of the human body in contact with the outside world. Different are its functions: body temperature regulation, mechanical barrier, coating, and sensory activity are just to name a few. Like any other part of the human organism, it too undergoes the phenomenon of aging, a complex biological process classified as chronological aging. Although this is a natural and inevitable physiological process, certain external factors have been shown to have an important impact. One of these, much discussed in recent years, is diet. The relevance of diet to the clinical features of skin aging, particularly the biochemical and histological changes that occur in it, is now well established. Lately, there has been a growing focus on which foods can be considered skin-friendly and which cannot. Açai berries, Moringa oleifera, and spirulina are just some of the emerging nutrients that counteract skin aging because of their potent antioxidant properties. Conversely, foods high in trans-fatty acids, refined sugars are related to accelerated skin aging as they are associated with the production of advanced glycation end products. Due to the interest generated in recent years on the subject, a subspecialty of anti-aging medicine called “nutricosmetics” has even emerged. This review aims to highlight the studies emerging in the last five years regarding what can be considered “skin-friendly” foods in contrast to what can be considered “skin-unfriendly” habits, taking into consideration studies regarding the innovations recently developed in terms of nutrients and skin aging strategies.