What Foods Contain Alpha Hydroxy?

Alpha hydroxy acids are natural acids derived from the sugars found in fruits and other foods. These plant acids have esthetic benefits when added to skin care products; the FDA lists these benefits as smoothing fine lines and superficial wrinkles, improving skin tone and texture, opening and cleansing pores and improving general skin condition in general. The MayoClinic.com notes that natural alpha hydroxy acids also help gently exfoliate and rejuvenate the skin when used topically. There are several different types of alpha hydroxy acids that are found in certain foods.

Lactic Acid

Lactic acid is a type of alpha hydroxy acid that is found naturally in milk and milk products. The University of Guelph notes that this acid is increased during the fermentation of milk to make yogurt, cheese, buttermilk and sour cream. It is lactic acid that gives these dairy foods their sour to pungent taste and odor. When used on the skin, lactic acid from milk gently sloughs dead skin cells for a clearer complexion.

Glycolic Acid

Glycolic acid is a commonly used alpha hydroxy acid in cosmetic products. It is naturally found in foods such as grapes, papayas, pineapples, sugar cane and sugar beets. As noted by the MayoClinic.com, these foods also contain other nutrients, such as reversatol in grapes, which have antioxidant properties.

Citric Acid

Citric acid is an alpha hydroxy acid that naturally occurs in citrus fruits such as oranges, lemons, limes and grapefruits; it gives these foods their sharp, acidic flavor. It is also found in pineapple and tomatoes, notes the National Institutes of Health.

Tartaric and Malic Acid

Tartaric and malic acid are two types of alpha hydroxy fruit acids. They are found in foods such as grapes, apples, apricots, cherries and raspberries.

Sorbic Acid

Sorbic acid gives berries, such as mountain ash berries, their bitter and acidic taste. It also makes berries suitable to make into preserves such as jam. The site Food-info.net notes that sorbic acid is also added to foods, such as breads, to better preserve them.