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Diet and Skin Aging—From the Perspective of Food Nutrition

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Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
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College of Food Science, Sichuan Agricultural University, Ya’ an, Sichuan 625014, China
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College of Food Science and technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(3), 870; https://doi.org/10.3390/nu12030870
Received: 24 February 2020 / Revised: 12 March 2020 / Accepted: 13 March 2020 / Published: 24 March 2020
(This article belongs to the Section Nutrition and Public Health)
We regularly face primary challenges in deciding what to eat to maintain young and healthy skin, defining a healthy diet and the role of diet in aging. The topic that currently attracts maximum attention is ways to maintain healthy skin and delay skin aging. Skin is the primary barrier that protects the body from external aggressions. Skin aging is a complex biological process, categorized as chronological aging and photo-aging, and is affected by internal factors and external factors. With the rapid breakthrough of medicine in prolonging human life and the rapid deterioration of environmental conditions, it has become urgent to find safe and effective methods to treat skin aging. For diet, as the main way for the body to obtain energy and nutrients, people have gradually realized its importance to the skin. Therefore, in this review, we discuss the skin structure, aging manifestations, and possible mechanisms, summarize the research progress, challenges, possible directions of diet management, and effects of foodborne antioxidants on skin aging from the perspective of food and nutrition. View Full-Text
Keywords: diet; skin aging; nutritional level; eating habits; foodborne antioxidants; anti-aging diet; skin aging; nutritional level; eating habits; foodborne antioxidants; anti-aging
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Cao, C.; Xiao, Z.; Wu, Y.; Ge, C. Diet and Skin Aging—From the Perspective of Food Nutrition. Nutrients 2020, 12, 870.

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