The antioxidant gallic acid (GA) has been incorporated into cotton (CO) and polyamide (PA) through two different vehicles, that is, liposomes and mixed micelles, and their respective absorption/desorption processes have been studied. Moreover, in vitro percutaneous absorption tests of different cosmetotextiles have been performed to demonstrate antioxidant penetration within the layers of the skin. When GA was embedded into the cosmetotextiles, it always promoted a reservoir effect that was much more marked than that observed for polyamide. Similar penetration was observed in the textiles treated with GA in mixed micelles or liposomes in such compartments of the skin as the stratum corneum, epidermis, and even the dermis. GA was detected in receptor fluid only when CO was treated with MM. This methodology may be useful in verifying how encapsulated substances incorporated into textile materials penetrate human skin. Indeed, such materials can be considered strategic delivery systems that release a given active compound into the skin at specific doses.
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http://dx.doi.org/10.1155/2013/456248 | DOI Listing |
Nat Prod Res
January 2025
Department of Nanotechnology and Advanced Materials, Mersin University, Mersin, Turkey.
Propolis, a natural product with remarkable therapeutic potential, has gained attention for its antimicrobial, antioxidant, and anti-inflammatory properties. In this study, propolis samples from Sarıyaprak, Kovanağzı, and Çemikari in Pervari, Siirt province, were analysed comprehensively. The evaluation included wax composition, DPPH and FRAP assays, total phenolic and flavonoid content, and pollen analysis.
View Article and Find Full Text PDFMetabolites
January 2025
Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco.
Background/objectives: Hyperlipidemia is a serious risk factor for cardiovascular diseases and liver steatosis. In this work, we explored the effect of an herbal formula (CBF) containing immature pods and extracts on lipid metabolism disorders and lipoprotein-rich plasma (LRP) oxidation in mice.
Methods: The phenolic composition was determined using HPLC-DAD analysis.
Mater Today Bio
February 2025
Research Center of Nanomedicine Technology, The Second Affiliated Hospital of Guangxi Medical University, Nanning, 530000, PR China.
Nanozymes with specific catalytic activity inhibit inflammation and promote wound healing efficiently and safely. In this work, multifunctional manganese-based nanozymes (MnGA) with antioxidant properties were successfully constructed via a simple coordination reaction in which manganese chloride was used as the manganese source and gallic acid (GA) was used as the ligand solution. MnGA possesses both catalase-like (CAT-like) and superoxide dismutase-like (SOD-like) activities and a reactive nitrogen species (RNS) scavenging capacity, which enables it to efficiently inhibit the inflammatory response.
View Article and Find Full Text PDFFood Res Int
February 2025
Yibin Research Institute of Tea Industry, Yibin 644005, PR China.
The present study aim to investigate the effects of three drying processes on the flavor-related compounds and sensory quality of summer black tea. A total of 234 flavonoids and 1200 volatile compounds were identified in tea samples by using UPLC-MS/MS and HS-SPME-GC-MS, respectively. It was found that the combining hot-air and roasting drying process increased the level of epigallocatechin, epicatechin, gallic acid, theaflavins, and umami and sweet amino acids in tea samples.
View Article and Find Full Text PDFFood Res Int
February 2025
Tea Research Institute, China Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Hangzhou 310008, China. Electronic address:
A random forest algorithm combined with correlation analysis, was employed to identify key taste compounds in Huangjin green tea by using an electronic tongue. A total of 45 commercial Huangjin green teas were analysed for their amino acids, catechins, gallic acid, and caffeine using an amino acid analyser and HPLC. In this study, taste compounds of 30 were quantified, and 16 of these compounds exhibited taste activity values greater than 1 in the tea samples, including 6 amino acids, 8 catechins, as well as gallic acid and caffeine.
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