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Vitamin E external coating, moisturizing freckle

BY Berton Gladstone 2020-05-28

   Vitamin E is one of the common antioxidants. Oral vitamin E has the effect of delaying aging, can reduce the generation of wrinkles, and maintain youthful appearance. Zhang Jingdong, chief physician of the Department of Dermatology at Zhongda Hospital Affiliated to Southeast University, said that vitamin E entering the skin cells can more directly help the skin fight free radicals, ultraviolet rays and pollutants, help it maintain elasticity and prevent aging. Can be applied directly on the face.

   Topical vitamin E can reduce skin photoaging, reduce the risk of skin tumors, reduce immunosuppressive reactions due to ultraviolet radiation, and reduce the occurrence of sunburn-related erythema, edema, and wrinkles. The specific usage is as follows: Vitamin E whitening method: take two spoons of yogurt, half a spoon of honey, half a spoon of lemon juice, and mix with 3 natural vitamin E into a paste; after 15 minutes on the face, wash with warm water, be careful not to use excessive heat or Super cold water. This method can completely remove the dirt in the pores, nourish and whiten.

  Vitamin E moisturizing method: pierce the vitamin E gel pill with a needle, drip the liquid into the lotion or cream, and apply it to the parts that need maintenance, which can effectively moisturize. After bathing, use vitamin E mixed with skin care lotion to avoid dry skin, especially for women who work in air-conditioned rooms for a long time. Vitamin E freckle removal method: Take the liquid in the vitamin E gel pill and apply it to the scars, gently rub it for 5~10 minutes, twice a day, perseverance will have good results.

  Experts reminded that in order to avoid skin allergies, it is best to perform a small amount of skin test before applying. Oral vitamin E cannot be overdose and should be used as directed by your doctor. In addition to topical application, eating foods rich in vitamin E can also whiten freckles, such as kiwi, spinach, cabbage, lettuce, sweet potatoes, yam, almonds, hazelnuts, and walnuts.

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