Firm up
How to get firm skin and look younger
WHAT’S THE DAMAGE?
Everyday factors that damage collagen and elastin
LIFESTYLE AND ENVIRONMENTAL
Pollution and free radicals can diminish collagen production and reduce skin elasticity
HIGH SUGAR CONSUMPTION Increases the rate of advanced glycation end products (AGEs) that damage nearby proteins,
COLLAGEN
As a popular ingredient in many skin creams and even as a supplement on the shelves in supermarkets, collagen is the most abundant protein in the body. It’s found in muscles, bones, skin, blood vessels, digestive system and tendons. Its what helps give our strength and elasticity, along with replacing dead skin cells. For the muscles and tendons, simply put, it’s the glue that holds us together so, needless to say its pretty important stuff.
The body’s collagen product starts to slow with age, and we can thank this reduction for the wrinkles, sagging skin, aching joints and weaker cartilage. Other lifestyle factors can also speed up this collagen loss, such as a diet high in sugar-rich foods, smoking and high amounts of sun exposure.
ELASTIN
Elastin is also a protein found in connective tissues, but a different type of protein to collagen. Naturally, as the name suggests it had elastic properties and is responsible for allowing tissues in the body to ‘snap back’ into their original shape. Elastin is not as plentiful in the skin as collagen, but remains an essential element to having healthy skin. Just as collagen affects the skin’s ability to repair and remain strong and firm, a reduction of elastin results in sagging around the eyes, jaw line and neck.
WAYS TO BOOST ELASTIN Exfoliation is an important part of the skin care routine. It removes dead skin cells and stimulates the production of new elastin.
108 | SPRING 2018 | ONBOARD
Vitamin C will stimulate elastin production, dissolve dead skin cells and rejuvenate tired or ageing skin.
Protecting your skin from UVA and UVB sun rays is vital for healthy skin. Slap it on and re-apply every two hours 12 months of the year, especially if you’re out on the water.
A diet rich in omega 3 fatty acids keeps the skin supple and younger looking. This nutrient helps develop an ideal environment for elastin production. It helps to plump up the skin and reduce wrinkles. Nuts like cashews, pecans and almonds are a great snack and are packed in omega-3 together with salmon, tuna and sardines.
FOODS TO HELP COLLAGEN PRODUCTION
BLUEBERRIES Packed with antioxidants, they can help collagen fibres link together helping the body produce more collagen.
DARK LEAFY GREENS Spinach, kale and Swiss Chard are all rich in vitamin C and A that encourages collagen production.
GARLIC Containing abundant amounts of sulphur, taurin and lipid acid, garlic helps repair damaged collagen.
EGGS Naturally rich in amino acids which are an essential for forming collagen.
SWEET POTATOES Orange veggies like carrots and sweat potatoes are rich in vitamin A which restores and regenerates damaged collagen.
weakening collagen and making it dry and brittle.
SUN UV rays damage collagen
found in the dermis, causing it to break down, and creates abnormal elastin fibres to rebuild incorrectly forming wrinkles.
TOBACCO
The combination of chemicals in tobacco smoke damage collagen and elastin. Nicotine also restricts the blood vessels compromising the delivery of oxygen and nutrients to the skin.
IRRITANTS
Certain chemicals in cleaning products and laundry detergent
can cause allergies. Always wear gloves when cleaning.
AUTOIMMUNE DISORDERS Some can cause antibodies to
target collagen. Collagen levels decrease and deplete naturally throughout our lifespan.
LACK OF VITAMINS A & C They encourage collagen and
elastin production and help fight off those free radicals.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156