ROS: The Hidden Chemistry Behind Ageing and Skin Health
In the world of health, nutrition and skincare, few topics bridge cellular biology and visible ageing as directly as oxidative stress. At the heart of this process are Reactive Oxygen Species (ROS), unstable oxygen-containing molecules that can both sustain and sabotage our biology.
What Are Reactive Oxygen Species?
ROS are highly reactive oxygen-based molecules formed naturally as by-products of metabolism. They’re essential in small amounts, playing roles in energy production and cellular signalling, but when their levels surge beyond what the body can neutralise, oxidative stress occurs. This imbalance is sometimes called “cellular rusting”, a fitting metaphor for the gradual degradation that ROS can cause inside cells.
Oxidative damage is caused by Reactive Oxygen Species (ROS) in a process known as Redox.
A redox reaction is one in which both reduction
(stealing electrons / gaining oxygen) and oxidation (donating electrons / losing oxygen) takes place.
Redox = Reduction + Oxidation
This is a natural part of metabolism and how we turn glucose into ATP which fuels every cellular process.
An imbalance of redox reactions leads to the formation of free radicals and Reactive Oxidative Species which cause damage at the cellular level.
Oxidative damage is caused by Reactive Oxygen Species (ROS) in a process known as Redox.
A redox reaction is one in which both reduction
(stealing electrons / gaining oxygen) and oxidation (donating electrons / losing oxygen) takes place.
Redox = Reduction + Oxidation
This is a natural part of metabolism and how we turn glucose into ATP which fuels every cellular process.
An imbalance of redox reactions leads to the formation of free radicals and Reactive Oxidative Species which cause damage at the cellular level.
The Skin-Health Connection
While oxidative stress has systemic implications, from cardiovascular health to cancer risk, its effects are particularly visible in the skin. ROS attack structural proteins like collagen, elastin and hyaluronic acid by activating enzymes known as Matrix Metalloproteinases (MMPs). These enzymes, collagenase, elastinase and hyaluronidase, break down the very components that keep skin firm, elastic and hydrated.
Compounding this, ROS trigger the protein AP-1, which inhibits new collagen synthesis, accelerating the visible signs of ageing such as wrinkles, sagging and loss of tone. On a deeper level, oxidative stress contributes to inflammation and telomere shortening, processes central to both intrinsic ageing and inflammatory skin conditions.
Compounding this, ROS trigger the protein AP-1, which inhibits new collagen synthesis, accelerating the visible signs of ageing such as wrinkles, sagging and loss of tone. On a deeper level, oxidative stress contributes to inflammation and telomere shortening, processes central to both intrinsic ageing and inflammatory skin conditions.
There are hundreds, probably thousands, of different substances that can act as antioxidants. The most familiar ones are vitamin C, vitamin E, beta-carotene, and other related carotenoids, along with the minerals selenium and manganese. They’re joined by glutathione, coenzyme Q10, lipoic acid, flavonoids, phenols, polyphenols, phytoestrogens, and many more. Most are naturally occurring, and their presence in food is likely to prevent oxidation or to serve as a natural defense against the local environment.
Harvard.edu
Environmental and Lifestyle Stressors
While ROS are a natural part of cellular metabolism, modern lifestyles magnify their production. UV radiation, air pollution, cigarette smoke and poor diet are major culprits. Even excessive use of heated or exposed oils in food can contribute to ROS load through Advanced Lipid Oxidation End-products (ALEs), compounds that not only inflame tissues but also deplete key antioxidants like vitamins A, C and E
Antioxidants: The Cellular Peacekeepers
Superoxide Dismutase (SOD): the anti-ageing enzyme?
Lipid oxidation in foods is one of the major
degradative processes responsible for losses in
food quality. The oxidation of unsaturated fatty
acids results in significant generation of dietary
advanced lipid oxidation endproducts (ALEs)
which are in part cytotoxic and genotoxic
compounds.
Molecular Nutrition & Food Research 2007
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Article by Star Khechara
Professional agehacker, author, speaker, founder of skin nutrition institute
About me
Ex-skincare formulator and beauty author turned skin-nutrition educator: Star distilled her 20+ years of skin-health knowledge into the world’s first international accredited skin-nutrition school to teach skin therapists, facialists, face yoga practitioners and estheticians how to help their clients feed the skin from within for cellular-level rejuvenation and vibrant beauty.
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