Neutralization

On a par of the physiological aging it happens the one of the skin that entails a series of cutaneous changes like the following: Number of structures where the colgeno renews (that receives the name of fibroblasts) falls. The colgeno is a protein that is pre? sente in the skin and is responsible for its elasticity. When it diminishes these structures, the skin loses elasticity. The melanognesis process increases what causes that the pigmentation is not uniformity and appear spots. & nbs p; The hair fragility is increased and consequently they appear veni? anvil (couperose) in the cheeks and the nose. The hydration is reduced.

& nbsp; The thickness of the dermis falls. & n bsp; The extracelulardrmico calcium is reduced which is fundamental in the process of contracin-expansion of fibers. All these changes (especially the loss of elasticity and hi? dratacin) is the people in charge of the appearance of the wrinkles. Nevertheless, besides these modifications of the skin, others exist radical denominated elements free which are chemical groups in the production and where factors participate like: & nb sp; Conta? minacin of the environment? The radiation of the Sun? & nb sp; The physical-psychic exhaustion? Tra? tamientos prolonged with drugs and the x-ray. The free radicals to? they teran the biological system of the people when acting specifically in the metabolism of proteins, car? nucleic bohidratos, lipids and acids what accelerates the colgeno reduction and, therefore, the process of envejeci? I lie, Then we asked ourselves again How we can slow down the aging process? Step one: Neutralization of free radicals and suitable food consumption. The first step is the neutralization of the free radicals by means of the aid of substances antioxi? dantesque we must consume as I saw? tamina and the oil of onagra. Also, we must consume: Tea of digging tail? llo? Tea of lion tooth? Rosemary? Ginkgo she-wolf? black grosellero All have properties that help to block the production of free radicals and the oxidation of lipids.