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3 Skin-Care Products That Fight Adult Acne

We thought we'd spend adulthood warding off wrinkles, not fighting the same pesky breakouts of our youth. Luckily, there are skin-care products designed to nip adult acne in the bud—minus the harsh formulas of our teenage years. Here are three we recommend.

7 Things That Might Be Causing You to Break Out


renee rouleau anti bump solution
Renée Rouleau

Renée Rouleau Anti-bump Solution

When it comes to those dreaded under-the-skin blemishes, you definitely can't pop ’em…and loading up on harsh spot treatments often just leads to a flaky mess that you can't even hide with concealer. Enter this serum, which was specifically designed for cystic zits deep within the skin. The non-drying gel absorbs quickly, reduces redness and inflammation, and in our experience, will cut a pimple's lifespan in half.

differin adapalene acne treatment gel1
Target

Differin Adapalene Gel 0.1 Percent Acne Treatment

For clogged pores, whiteheads and blackheads, it's all about reducing inflammation and speeding up cell turnover—you want to prevent cells from blocking pores and creating pimples. A retinoid does just that, and Differin is available over the counter. While it takes time to see results (we're talking up to 12 weeks), the end result is clearer skin and fewer fine lines. Just make sure you start slowly, applying ever other night (or every third) until your skin can acclimate.

paulas choice 10 percent azelaic acid booster
Dermstore

Paula's Choice 10 Percent Azelaic Acid Booster

If you're dealing with a bumpy texture combined with post-pimple dark spots (aka post-inflammatory hyperpigmentation), azelaic acid can target both problems. It's a powerhouse ingredient that's anti-inflammatory, antibacterial, antioxidant and exfoliating, all while being gentle enough for daily use. After trying the Paula's Choice version, we noticed a more even-toned complexion, with less redness and fewer bumps.



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Former Senior Food Editor

  • Headed PureWow’s food vertical
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  • Studied English Literature at the University of Notre Dame and Culinary Arts at the Institute of Culinary Education