Check out these potential nutrients for protecting and soothing skin, and don’t miss a chocolate truffle recipe that will pack a cocoa antioxidant punch.

Boswellia Soothes Skin

Women undergoing radiation therapy for breast cancer often have skin reactions. In this study, 104 women being treated for breast cancer applied a 2-percent boswellia cream or a placebo cream immediately after treatment and before bed on those days. On non-treatment days, the women applied the cream in the morning and afternoon.

Nearly half the women in the placebo group had intense skin redness compared to 22 percent for women using boswellia. Also, women undergoing chemotherapy in addition to radiation who used boswellia were 60 percent less likely to have intense redness compared to placebo.

Reference: European Review for Medical and Pharmacological Sciences; 2015, Vol. 19, No. 8, 1338-44

Cocoa for Younger Looking Skin

Antioxidants may help prevent facial skin aging from ultraviolet (UV) light. In this study, 62 Korean women with moderate skin wrinkling, roughness, and loss of elasticity, drank a placebo or a beverage containing 320 mg of cocoa flavanols per day. After 24 weeks, women in the cocoa flavanols group saw skin roughness improve by 9 percent, compared to 1.3 percent for placebo. Skin elasticity also improved significantly at 12 and 24 weeks compared to the start of the study. Doctors said consuming antioxidants and applying them topically can increase the amount of antioxidants in the skin and reduce damage from UV light.

Reference: Journal of Nutrition; November, 2015, Published Online

Divine Chocolate Truffles

You’ll have fun making this recipe, with enough to share with friends. Please see page 1 for a new study that found women who consumed cocoa flavanols daily had smoother, more elastic skin after 24 weeks.

Ingredients:

1 c heavy cream

1 tsp instant espresso powder

8 oz semisweet chocolate, grated or chopped

8 oz bittersweet chocolate, grated or chopped

1 tbsp Amaretto (optional)

1 tsp vanilla extract

1 c unsweetened cocoa powder

Directions: In a large saucepan, heat cream and espresso powder over medium heat, stirring occasionally, until the mixture bubbles; 2 to 3 minutes. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add Amaretto and vanilla and stir. Transfer to small bowl, cover and refrigerate until firm; 2 to 4 hours. Using a small scoop, or a teaspoon, drop 1-inch balls onto a wax paper-lined baking sheet. Refrigerate until firm, about 15 minutes. Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined plate and refrigerate. Bring to room temperature before serving.

Betsy’s Note: This article is for educational purposes only. It is not intended to diagnose, treat, prevent or cure any disease. Consult your healthcare provider before starting a supplement, especially if you have a medical condition or take medications.  For example, cocoa may also thin blood.

Article copyright 2016 by Natural Insights for Well Being. All rights reserved. Used with permission.