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Il mercato pullula di creme, sieri, gel, maschere, tonici e saponi al collagene, proteina in grado di preservare la giovinezza della pelle. Al di là delle promesse pubblicitarie dei prodotti cosmetici, la forma migliore, più efficace ed economica per assorbire il collagene è per via interna, cioè mangiando i cibi che ne sono ricchi o che ne stimolano la produzione.
Il ruolo del collagene
Il collagene è la proteina più abbondante nel corpo umano. Si trova come componente di tessuti e organi, ad esempio nei muscoli, nelle ossa, nei vasi sanguigni, nei tendini, nei legamenti, nella pelle, negli organi, nel rivestimento dell’intestino e in altri tessuti connettivi; quello presente nel derma contribuisce a mantenere la tonicità e l’elasticità della pelle, anche se con l’avanzare dell’età inizia a diminuire e un segnale inequivocabile è la conseguente comparsa delle rughe.
L’invecchiamento della pelle
Il fenomeno dell’invecchiamento della pelle è naturale, ma qualche piccolo accorgimento può ritardarne l’avanzata.
È importante esporsi al sole dopo aver spalmato sulla pelle una crema con filtri solari, così da evitare il fotoinvecchiamneto, ed è importante contrastare lo stress ossidativo, che porta alla produzione di radicali liberi capaci di modificare la struttura della pelle e di alterare il normale metabolismo del collagene, che viene distrutto con più velocità.
Collagene assunto con i cibi
I prodotti cosmetici che contengono collagene sono poco efficaci perché questa preziosa proteina è presente in frammenti proteici “grossi” ed è difficile che riescano ad attraversare l’epidermide. La soluzione migliore è mangiare cibi ricchi di vitamine, antiossidanti, Omega 3 e sali minerali che ne stimolano la produzione oppure alimenti che contengono collagene. Fra questi ultimi, il brodo è il miglior generatore di collagene, particolarmente presente nelle ossa di manzo, di pollo o di pesce.
Sulla tavola non dovrebbe mai mancare il selenio, un minerale che favorisce la produzione di glutatione, un antiossidante super potente che riduce la distruzione del collagene e dell’elastina, neutralizzando i radicali liberi che danneggiano le cellule della pelle; si trova soprattutto nei crostacei, nelle noci brasiliane, nei semi di senape, nelle patate e nei cetrioli.
Lo zinco è un altro alleato della pelle: ne riduce la secchezza e l’infiammazione, favorendo la rigenerazione cellulare e mantenendo il collagene e l’elastina. Questo minerale si è contenuto nelle carni rosse, nelle verdure con foglie verde scuro, nei kiwi, nelle patate e nella frutta e verdura di colore rosso e arancione.
Gli acidi grassi Omega 3 combattono i radicali liberi e aiutano la produzione di collagene. Ne sono ricchi il pesce azzurro e il salmone, la frutta secca, l’avocado, i legumi e le verdure.
La vitamina A contribuisce a mantenere la pelle sana, contrastando i radicali liberi, riparando i danni da essi causati e favorendo la produzione di collagene ed elastina.
Si trova soprattutto nella frutta e verdura di colore giallo-arancione, come meloni, albicocche, pesche, arance e angurie e così via.
La vitamina C aiuta la formazione del collagene. Le principali fonti di questa vitamina sono i frutti rossi, le verdure di colore verde scuro e gli agrumi, soprattutto i kiwi a polpa gialla.
La vitamina E è in grado di stimolare la produzione di collagene. Ne contengono rilavanti quantità gli oli vegetali, la frutta secca (in particolare noci, nocciole e mandorle) e le verdure a foglia verde.
Gli antociani sono dei particolari flavonoidi che ricompattano le fibre del derma tra di loro rinforzando così il collagene. Hanno proprietà antiinfiammatorie, antiossidanti, stimolano la produzione di collagene e proteggono dai radicali liberi. Si trovano nei frutti rossi come lamponi, more, ciliegie e ribes nero.
