Plant Flavonoids as Potential Natural Antioxidants in Phytocosmetics

Các tác giả

  • Pham Linh Phuong Tran Internation University - Vietnam National University HCMC, Vietnam
  • Hong Phu Le International University, Vietnam National University, Ho Chi Minh City, Vietnam

Email tác giả liên hệ:

tranphamlinhphuong@gmail.com

DOI:

https://doi.org/10.54644/jte.70B.2022.1172

Từ khóa:

mỹ phẩm, mỹ phẩm gốc thực vật, flavonoid, tính chống oxy hóa, chiết xuất thực vật

Tóm tắt

Phytocosmetics, the sub-discipline of cosmetology which primarily uses plant and plant extracts in beauty treatments, has been endorsed for thousands of years. After a period of time being pushed aside by an enormous wave of interest in synthetic products, phytocosmetics is slowly but surely returning to its propitious moment. Botanical compounds, among which flavonoids are highlighted, are being recognized for their biological activities – namely antioxidant, anti-aging, anti-inflammatory, anti-microbial and photoprotective activities. The purpose of this paper is to review updates in the extensive research into the potential of flavonoids in cosmetic applications, in order to demonstrate the newest achievement and encourage more interest into the field. A literature search was performed in PubMed in February and March 2022 with key terms including “phytocosmetics”, “flavonoids” and “antioxidant”. To keep the search topical, the publication years were limited to after 2010. The results were screened with the exclusion criteria of duplicate papers, irrelevant research, and non-English articles. The antioxidant activity of flavonoids have been widely established in a variety of plant sources. Their potential in cosmetics is also evident and has been attributed to their chemical structures, with their biological mechanisms starting to be better understood. In conclusion, flavonoids have been shown to be a viable alternative to synthetic antioxidants for cosmetic applications. However, there is still a need to evaluate effective delivery aids and formulations.

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Tiểu sử của Tác giả

Pham Linh Phuong Tran, Internation University - Vietnam National University HCMC, Vietnam

Tran Pham Linh Phuong is a postgraduate and teaching assistant at the Department of Biotechnology, International University – Vietnam National University, Ho Chi Minh City (IU), Vietnam. She received her Bachelor of Biotechnology from IU in 2018. She is the co-author of so far four scientific papers which published in international journals and conferences on novel nanoparticles delivery system for plant-originated antitumor agents – paclitaxel and curcumin. Her background currently focuses on bioactive compounds and their applications in healthcare and cosmetics, as well as more effective delivery systems to improve their efficacy.

Email: tranphamlinhphuong@gmail.com

Hong Phu Le, International University, Vietnam National University, Ho Chi Minh City, Vietnam

Le Hong Phu currently works at International University _ Vietnam National University Ho Chi Minh City as a role as an associate professor for Food Technology Field. He received his bachelor’s degree in biology from University of Science _ Vietnam National University, Ho Chi Minh City in 2000.  He received his master and Ph. D degrees in Biochemistry from University of Science _ Vietnam National University, Ho Chi Minh City in 2003, 2012, respectively. He was promoted to associate professor in 2017. His research areas cover applied biochemistry, applied microbiology, as well as functional food. He is the author of nearly 50 international and national articles and the leader of 4 transfer research projects. He has successfully guided more than 100 students and graduates in Food Technology and Biotechnology. The articles are focused on objects such as coffee, pepper, cocoa, and others such as ginseng and algae that are being cultivated in the central provinces and the Central Highlands in Vietnam. Other research is aimed at producing convenient functional products that can be used immediately, such as instant tea. He focuses on research on fermentation conditions for the production of fermented coffee with microbes, using a combination of enzymes to process the extraction with high efficiency, as well as peel off the skins in the production of white pepper, honey coffees.

Email: lhphu@hcmiu.edu.vn

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Đã Xuất bản

2022-06-28

Cách trích dẫn

[1]
P. L. P. Tran và H. P. Le, “Plant Flavonoids as Potential Natural Antioxidants in Phytocosmetics”, JTE, vol 17, số p.h Special Issue 01, tr 86–93, tháng 6 2022.

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