An apple a day keeps the doctor away…sounds like there is some truth to this statement after all (I would recommend eating your apple in organic form, skin and all.) In fact, the skin is one of the most important parts, because it contains the high amount of antioxidants your body needs to prevent oxidative damage and stay balanced.
Antioxidants are vital to keeping skin healthy and youthful, because they protect skin from overexposure to the elements, help balance free radicals under stress and feed each cell to maintain proper renewal and repair. In fact, when the body becomes depleted of antioxidants, it pulls them from the skin’s reserves. This, combined with excess stress, is one reason for skin wrinkling, scarring, sagging and pigmenting.
So how do we get the vast amount of antioxidants we need? Eat the rainbow! Eating, or drinking, a wide variety of colorful fruits and vegetables ensures a nice supply of plant antioxidants and antioxidant boosters. We should all be eating at least 7-10 servings of fruits and veggies daily for maximum skincare benefits. Be sure to eat organic whenever needed or possible, and check your digestive health to make sure you are absorbing all these wonderful antioxidants properly.
Tasting the Rainbow
Red fruits and vegetables are colored by natural plant pigments called lycopene, a great antioxidant. They also contain flavanoids, or bioflavanoids (see purple / blue:)
Orange/yellow fruits and vegetables are usually colored by natural plant pigments called carotenoids: fat-soluble antioxidant boosters:
Yellow summer or winter squash
Green fruits and vegetables are colored by natural plant pigment called chlorophyll, a powerful substance used in the energy powerhouses of the body and skin cells. The indoles in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancer. Leafy greens such as spinach and broccoli are excellent sources of Vitamin B:
Blue/purple fruits and vegetables are colored by natural plant pigments called anthocyanins, water-soluble flavanoids. (they are also found in red fruits and veggies.) Anthocyanins in blueberries, grapes and raisins act as powerful antioxidants that protect cells from damage:
White fruits and vegetables are colored by pigments called anthoxanthins. These are the colorless, or white, water-soluble antioxidant boosters found in the flavanoid family:
Food Science, by B Srilakshmi