Background Avocados are a rich dietary source of monounsaturated fatty acids, carotenoids, and phenolic compounds. Clinical studies have demonstrated that oral consumption of carotenoids improved skin aging. However, no studies have investigated whether oral intake of avocado will reduce skin aging. Objectives We therefore performed this pilot study to assess whether oral consumption of one avocado daily for 8 weeks can reduce skin aging in healthy overweight women assessing skin physical characteristics and resistance to UVB radiation. Methods Thirty‐nine female participants (age 27–73 years) with Fitzpatrick skin type II‐IV were randomly assigned to consume either one avocado daily or continue habitual diet for 8 weeks. Facial skin elasticity, firmness, pigmentation, sebum, and hydration were determined using a cutometer on the forehead and under eye. Minimal erythema dose (MED) was determined by standardized protocol at inner arm. Results Elasticity and firmness were increased at forehead comparing 8 weeks to baseline in the avocado group. Comparing avocado to control, change in firmness marker from baseline to week 8 indicated a significant increase in forehead skin firmness in the avocado group. We did not observe any change in hydration, pigmentation, sebum, and UVB resistance between the avocado and control group, although changes in melanin and erythema were observed in both groups over time. Conclusions Our findings suggest that daily oral avocado consumption may lead to enhanced elasticity and firmness of the facial skin in healthy women. Further studies of other skin locations are required to establish the connection between avocado consumption and skin aging.

Objectives We recently showed that a single dose of pomegranate juice (PomJ) intake reduced fasting glucose and increased insulin in young healthy subjects. Our study aims to determine the responses of blood glucose as well as principle hormones involved in glucose homeostasis (insulin, C-peptide, glucagon and gastric inhibitory polypeptide (GIP)) after consuming a single dose of 8 oz PomJ, glucose/fructose dissolved in water compared to water in healthy subjects. Methods 21 Healthy, normal weight individuals (BMI of >18 to 26.9 kg/m2, fasting serum glucose < 100 mg/dL) were recruited. Volunteers were randomly assigned to take a single dose of 8 oz of water, PomJ, or water with 18.6 g of glucose + 18.3 g of fructose to match PomJ sugar content, followed by 1-week wash out, and crossover to other interventions in a random order. Fasting blood was collected before, and at 15, 30, 60, 90, 120, 150 and 180 minutes (min) after the drink. Serum glucose was measured enzymatically (Cayman) and insulin, C-peptide, glucagon, and GIP were analyzed using the multiplex human cytokine panel (Millipore). Results 21 healthy volunteers were divided in to 2 groups according to the fasting serum insulin levels: healthy subjects with low fasting serum insulin ≤995 pg/mL (LFSI, n = 12) and healthy subjects with high fasting serum insulin >995 pg/mL (HFSI, n = 9). In all subjects, water intake did not change the levels of glucose and hormonal markers. In LFSI subjects, significant lower glucose at 15 min and GIP at both 15 min and 30 min were observed after PomJ compared to sugar water intake. The area under the curve of serum GIP from LFSI volunteers consuming PomJ was lower compared to sugar water. The levels of insulin, C-peptides and glucagon in response to PomJ and sugar water intake were similar. In HFSI subjects, levels of glucose, C-peptide and glucagon in response to PomJ and sugar water intake were similar. Significant higher insulin at 15 and 30 min, and lower GIP at both 15, 30 and 60 min were observed after PomJ compared to sugar water intake. Conclusions Compared to identical amount of sugar in water, lower glucose response was observed after Pom J in LFSI subjects while higher insulin level and decreased GIP level in HFSI subjects without any difference in glucose. Our data suggest that components in PomJ likely regulate individuals’ glucose metabolism. Funding Sources Center for Human Nutrition.