Ross D. Whitehead of the University of St. Andrews in Scotland and colleagues investigated longitudinally the effects of fruit and vegetable consumption on skin-color, to determine the magnitude and duration of diet change required to change skin-color perceptibly.
Diet and skin-color were recorded at baseline and after three and six weeks, in a group of 35 Caucasian and East Asian college students who were without makeup, self-tanning agents and/or recent intensive ultraviolet exposure.
The study published in the journal PLoS One found six-week changes in fruit and vegetable consumption were significantly correlated with changes in skin redness and yellowness -- three servings a day enhanced health and attractiveness of the skin.
Beta carotene which give carrots their orange color helped cause a yellowish-orange tint to the skin in those who ate carrots, while reddish tones were detected in the skin of those who ate tomatoes and red peppers, the study said.
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