Antioxidant
The term Antioxidant generally refers to compounds that are used to stop the free radical lipid oxidation process. The phenolic AOs BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole) are the most important ingredients presently used. They act as radical scavengers, strongly inhibiting radical chain reactions.
Metal ions catalyze radical generation and product deterioration. Therefore, chelating agents are often combined with phenolic antioxidants to form synergistic mixtures, enhancing the efficacy of the specific free radical scavengers.
Product deterioration is not only due to oxidative radical generation (autoxidation), which is most prominent in the case of natural oils, unsaturated fatty acids, and certain fragrances. Direct exposure to light can also result in photolytic radical generation, which has to be efficiently controlled using antioxidants. Therefore, products filled in transparent or translucent packaging and preparations directly exposed to light during use (e.g., bar soaps) often contain antioxidants as protectants.
Moreover, UVs can be used in these cases to reduce the degree of photolysis. Generally, water—and/or oil-soluble benzophenone derivatives are applied. If not, photofading of colored formulations, reduction of viscosity in gels and shampoos, and loss of fragrance activity are often observed.After application, antioxidants in personal care products protect cell membranes and DNA in the nucleus from free radicals and oxidative damage. Many botanical extracts and oils, especially those derived from plants growing in extreme conditions, contain considerable amounts of potent natural antioxidants effective against many types of reactive species.
Hydrogenated Palm Glycerides Citrate is a mixture of citric acid esters with glycerides derived from hydrogenated palm oil. It is derived from plant-based renewable raw materials.
Hydrolyzed Eruca Sativa Leaf contains deglycosylated isothiocyanates which stimulate glutathione production by dermal cells. Glutathione is a biologically active tripeptide that is involved in defensive, recovery, and tissue-building processes in the body and the skin.
Grape's (Vitis Vinifera) skin protects the fruit from UV radiation and other environmental damaging factors. Modern hydrolyzation technologies allow to liquefy the grape skin and reproduce its complex defensive chemistry.
Hydrolyzed Olive Fruit is a completely aqueous liquid obtained by bio-liquefaction of fresh olives, selected among the richest in bio-phenols and derived from organic certified agriculture.
Hydrolyzed Tomato Skin is a liquid water-soluble ingredient that contains a carotenoid lycopene. This biotechnological ingredient is derived from natural and renewable raw material a by-product from the food industry.
Differences in shape, color, scent, etc. of flowers are not meant to please our senses but are tools to attract and select pollinating insects, and in a field full of spring blossoms the competition is sky-high.
In a particular stage of walnut ripening, the green walnut is particularly rich in active principles and reticulating agents for proteins: the structural phenols.
The biotechnological processes used to produce hydrolyzed wheat bran make it possible to recover 100% of wheat bran protective chemistry in a bio-available form.
Hydroquinone is an active ingredient that was widely used as a depigmenting agent. It acts on melanin-producing cells, melanocytes, inhibiting the production and increased degradation of melanosomes, an intracellular corpuscles that store melanin.
Hydroxytyrosol is a natural, potent, and protective polyphenol derived from olive juice and olive oil. It is an ingredient with improved clinical outcomes produced using a unique process from natural raw materials.
Legend has it that if this plant is hung on doors or windows on St. John's birthday, it will keep away ghosts and devils for a year. In the Middle Ages, the Crusaders used the famous red oil of St. John's Wort (Hypericum Perforatum) to heal their battle wounds.
In traditional medicine, Hyssopus officinalis has the properties of a cleanser, both in and out of the body. The leaves hold an antiseptic and antiviral oil, and their leaves possess the same kind of fungus that produces penicillin.
Jewelweed (Impatiens Balsamina also called Garden Balsam) is found widely over North America, mostly in wet and shady soils. This annual plant grows to a height of 3-5 feet with oval-toothed leaves and pendant-like red spotted flowers.
The rind of the green fruit of Black Walnut (Juglans Nigra) has been used to treat ringworm, tetter, and diphtheria. The nut is a food source rich in manganese, which is important for nerves and cartilage.
Walnut oil or Juglans Regia seed oil is obtained by cold-pressing the fruits (nuts) of the walnut tree (cold-pressed walnut oil). Usually, Juglans Regia oil obtained in this way is then refined.
Juniper (Juniperus Communis) oil was the chief ingredient in gin-making. It was thought to stimulate the circulation and purify the blood.
Australia is one of the world’s most ancient and isolated lands, with some of the greatest surviving biodiversity on the planet and over 20,000 endemic plant species.
Kinetin is a cytokinin (not to be confused with cytokine), a type of plant hormone, which acts as a plant growth factor. It is a compound found in nature, including plants, animals, and human DNA.
Kojic acid is a hydroxy acid with the chemical name 5-hydroxy-2-hydroxymethyl-4-pyrone. It is produced by several species of fungi, especially Aspergillus oryzae, which Japanese common name is "koji".
Human sebum is a lipid-rich secretion of sebaceous glands, essential for skin barrier integrity, hydration, and antimicrobial defense. Its average composition among humans includes:
The wholesome properties of yogurt have been enjoyed around the world for at least 4,000 years. People on every continent continue to savor yogurt for the long-lasting health benefits associated with this highly nutritious dairy product.
Lactobionic acid is a polyhydroxy acid (PHA) that can be produced from lactose (a disaccharide with glucose and galactose units), where the glucose unit is oxidated into gluconic acid.