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Contrary to popular belief, acne scars can actually be healed over time. According to a study in Finland, these foods below are great for clearing up acne problems. Here are 10 foods you should be eating if you’d like to get rid of your acne scars:

 

1. Omega 3 Fatty Acid

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Foods rich in omega 3 fatty acids, like salmon, anchovies, sardines and mackerel contain lots of antioxidant properties to help reduce inflammation on your skin.

 

2. Sweet Potatoes

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They’re high in retinols (also known as Vitamin A) that help improve skin regeneration, so that your acne scars heal faster.

Besides eating foods high in retinols, be sure to supplement your intake with skincare that’s high in retinol too.

 

ALSO READ: OUR BEAUTY EDITOR’S FAVOURITE FOUNDATIONS FOR EVERY SKIN TYPE

 

3. Kale

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This anti-inflammatory vegetable has high levels of vitamins and minerals and they’re all great for reducing hyper-pigmentation on your skin so your scars don’t leave you with odd coloured patches on your skin.

 

4. Quinoa

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Quinoa is rich in antioxidant and Vitamin B, this grain decreases skin discolouration.

 

5. Broccoli

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High in Vitamin C, broccoli helps to promote collagen formation and improve skin elasticity.

 

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6. Green Tea

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Besides being the go-to drink for weight loss, green tea is also high in polyphenols that can help reduce large pores on your skin.

 

7. Legumes

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Legumes are generally low glycemic so it helps to reduce inflammation on your face. You’ll also experience lower breakouts because with lower inflammation, your skin isn’t as aggravated.

 

ALSO READ: 8 FACE MASKS FOR EVERY SKIN TYPE

 

8. Almonds

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Almonds are a great source of Vitamin E and they help to hydrate skin from the inside so your acne scars heal out from the inside and out.

 

9. Lemon Juice

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High in Vitamin C, lemon juice also helps to eliminate toxins in your body so your skin looks more radiant.

 

10. Brown Rice

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Brown Rice is high in magnesium with helps to balance out acne-inducing hormones so your skin doesn’t break out as often.

 

This article was first published at The Singapore Women’s Weekly.

 

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