The natural solution for beauty

More than 2 square meters of skin covers us from head to foot, an important organ to maintain healthy to always have beautiful skin. “The skin is a living organ and complex that plays important functions – explains Pier Paolo Rovatti, cosmetic surgeon Verona expert in anti-aging medicine. – It is our defense against the attacks of viruses and bacteria, but also protects against sun damage and the environment as well as to show us ‘beautiful’ in the eyes of others. Healthy skin, in fact, is undoubtedly one of the most beautiful skin, “said the expert.


“Who really cares about the welfare of their skin cares especially with the way of life” – says Rovatti. The skin constantly communicates with the rest of the organism and any damage or internal imbalance is reflected on the outside, changing its appearance. In fact, wrinkles, signs of skin aging such as sagging skin and spots, loss of gloss and tone, are often caused by bad lifestyle. Under optimal conditions of health, in spite of the bad habits, free radicals, silent and dangerous enemies of our body, they can not cause harm to our body: in fact, an army of substances and vitamins that derive mainly from fruits and vegetables, called System antioxidant,
If, however, for several reasons, the antioxidant system is unable to cope with free radicals – which can increase, for example due to incorrect lifestyles such as smoking and alcohol, excessive sports, sun exposure, use of medications and poor nutrition, or simply with age – the body enters a state that experts called oxidative stress.


CAROTENOIDS: abundant in carrots, green leafy vegetables, peppers, tomatoes, cantaloupe, broccoli.

FLAVONOIDS : abundant in green and black tea, olive oil, red wine, blood orange, strawberry.

VITAMINS: C, E, group B, respectively abundant in citrus fruits, tomatoes, broccoli, cabbage, strawberries; olive oil, asparagus, avocados, whole grains; Green vegetables and cereals.

TRACE ELEMENTS: selenium, zinc, respectively, abundant in spinach, broccoli, cabbage, onions, mushrooms; in spinach and Brussels sprouts.