5-α Reductase Inhibitory Effect and Astringent Activity of Green Apple Rind Extract on Human Keratinocytes and Fibroblast Cells

DOI Web Site Web Site PubMed 参考文献65件
  • SON Da-Hee
    Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University
  • NAM Mi-Hyun
    Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University
  • HONG Chung-Oui
    Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University
  • SEOL Hye-Min
    Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University
  • YANG Jae-Eon
    Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University
  • KIM Young-Bu
    R&D Center, Ipeeres, Ltd.
  • KIM Cheong-Tae
    Food Safety Research Institute, Nongshim Co., Ltd.
  • LEE Kwang-Won
    Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University

この論文をさがす

説明

Unripe green apples contain condensed tannins at 10 times higher levels than ripe apples. Tannin not only has strong antioxidant activity, but also an astringent property. In this study, we investigated the effects of green apple rind (GAR) extracts in reducing facial pores and sebum secretion. Among the GAR extracts, the 70% ethanol GAR extract showed the highest antioxidant activity and tannin content. Hence, it was further fractionated with different solvents. Among these rind solvent fractions, the ethyl acetate fraction of the extract (GAR-E) showed astringent activity. Additionally, it exhibited inhibitory effects on 5-α reductase, and induced type 1 collagen and involucrin synthesis. These results suggest that GAR-E can be applied in cosmetics to reduce facial pore size and sebum secretion.

収録刊行物

参考文献 (65)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ