Age-old food facts

Since the dawn of time, people have been fascinated and frustrated in equal measure by the ephemeral nature of youth. We struggle (in vain) to find new ways of maintaining our fresh appearance and vigour, with all sorts of exotic pills and potions being hailed as the next “elixir of youth”. However, as science unravels the complex mechanisms of the ageing process, it seems the most effective remedy may lie not with these elaborate concoctions, but with some humble foods readily available from the supermarket. We run the rule over a few of the key players in this nutritional war on ageing.

Vitamin A

Vitamin A occurs in two forms: retinol which we get from oily fish, liver, meat, fortified milk and dairy products, and beta carotene which we get from red, orange and yellow fruits and vegetables. Retinol enhances production of collagen in skin, maintaining its structural integrity, while research also suggests it increases elastin production. Beta carotene is a potent antioxidant which neutralises free radicals before they can exert their damaging effects on skin, vascular tissue, bone and brain. While it is an important nutrient, it can have toxic effects in foetal life, so women who could become pregnant should supplement only under the supervision of their doctor or dietitian.