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Ever applied lemon juice on apple slices to prevent them from turning brown? The brown colour in cut apples is from oxidation (much like skin that’s exposed to atmospheric pollutants) and the vitamin C in lemon juice is what halts the process. Our grandmothers knew this even before terms like ‘free radicals’ and ‘antioxidants’ came into existence, hence the addition of a few drops of lemon in almost all Indian skincare preparations. This slows down premature aging, helps stimulate collagen and elastin production, thereby reducing the appearance of wrinkles and reversing sun damage. And because Vitamin C is extremely unstable – easily broken down by exposure to air and sunlight – what better way than to have it then squeezed fresh?