Treatments for Restoring Collagen

One common sign of aging is the loss of collagen, especially in the face. Collagen is an important protein that makes up a large percentage of skin tissue. As collagen levels diminish, dropping skin, fine lines and wrinkles often result. Several treatments on the market renew collagen or replace it.

Vitamin C

According to well-known chemist and educator Dr. Linus Carl Pauling, vitamin C is an essential ingredient in the production of collagen in the body. By adding adequate levels of vitamin C to the body, you can provide necessary ingredients for collagen synthesis. Vitamin C can be found in many of the plant-based foods you eat (such as oranges and carrots) but is also commonly extracted and used in anti-aging creams and lotions on the health and beauty market.

Lasers

Non-ablative lasers (such as CoolTouch or NLite lasers) can also be used for collagen restoration. They are specifically designed to penetrate deep into the layers of the skin. As the laser's energy is absorbed into the skin, it causes small amounts of cell damage. This activates the body's natural healing process, which includes replenishing collagen in the affected area.

Dermafillers

Collagen can also be directly inserted into the skin as a dermafiller. Dermafillers are substances that plastic surgeons and dermatologists can inject into areas of the skin where natural collagen has broken down. In this process, collagen is injected into wrinkles and lines on the skin, causing the area to plump up level with the surrounding skin.

Antioxidants

Collagen loss is commonly due to the effects of free radicals. Free radicals are units of oxygen that have an unbalanced number of electrons. To balance themselves, free radicals may steal an electron from collagen. This changes the structure of the collagen, causing it to break down. Antioxidants are enzymes that neutralize free radicals. Although the body makes many of these enzymes, supplemental enzymes can be consumed through foods such as blackberries, pomegranates, grapes, artichokes, spinach and oats.

References

Article reviewed by Anton Alden Last updated on: Jan 18, 2010

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