Age spots, or seborrheic keratosis, are patches of lipofuscin pigment that appear on the skin of the elderly. Age spots are a sign of aging of internal organs and a morphological sign of aging of human body, and excessive free radicals are the culprit of aging. Milk has a very high nutritional value, containing protein, fat, lactose, calcium, phosphorus, vitamin A, vitamin B and other nutrients. However, except for vitamin A, which has a certain antioxidant effect, it contains almost no other antioxidant substances, so there is no scientific basis for the claim that washing your face with milk prevents age spots. However, the whey protein, fat and B vitamins contained in milk have some effect on skin care and wrinkle prevention. Although fruit peels contain flavonoids and polyphenols as antioxidants, it is not recommended to put them on your face by squeezing them into a puree. There are two reasons for this: first, the method of compressing the face is hoped to receive better absorption of antioxidants through the skin, but the absorption rate has not been professionally reported, and the permeability can only stay on the surface of the skin; second, the peel contains acid, and if it is not cleaned after compressing the face, it is also easy to cause skin damage. Instead of relying on skin absorption, which is not certain, we should trust our gastrointestinal tract and eat fruits with peel to ensure the intake of antioxidant substances. Therefore, in order to really fight against age spots and take care of your skin, you should do a good job of antioxidant in the whole body. Generally speaking, the human body contains two types of antioxidants: antioxidants and antioxidant enzymes. Antioxidant enzymes are proteins, mainly synthesized by the body itself, such as glutathione, superoxide dismutase, etc. And vitamin E, vitamin C, beta carotene, etc., are all antioxidants. To put it differently, any food rich in these substances can be called as antioxidant food. Antioxidants in the body are mainly taken from food. Eating more antioxidant foods can improve the antioxidant capacity of the body, thus enhancing the body’s ability to resist diseases and delay aging. Antioxidant substances are abundant in some vegetables and fruits, such as flavonoids, tea polyphenols, anthocyanins, lycopene, carotenoids, vitamin C and other substances, all of which have antioxidant capacity. The benefits of eating foods rich in these substances are obvious. Finally, we recommend several common antioxidant fruits and vegetables: blueberries, grapes, kiwi, lemons, cherries; tomatoes, carrots, eggplant, squash, yellow peppers. We hope that everyone can “preserve the body” against oxidation.