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p coumaric acid/rdečina
Povezava se shrani v odložišče
5 rezultatov
Effects of p-coumaric acid on erythema and pigmentation of human skin exposed to ultraviolet radiation.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
BACKGROUND
It has been recently recognized that p-coumaric acid (PCA) is a strong inhibitor of cellular melanogenesis.
OBJECTIVE
To evaluate the erythema-suppressive and skin-lightening effects of PCA after topical application to human skin.
METHODS
The control and PCA cream products were applied
Comparison of the antimelanogenic effects of p-coumaric acid and its methyl ester and their skin permeabilities.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
BACKGROUND
p-Coumaric acid (PCA) inhibits human tyrosinase (TYR) activity and melanin synthesis in human epidermal melanocytes.
OBJECTIVE
The purpose of the current study was to examine the potential of PCA and its hydrophobic derivative, methyl p-coumarate (MPC), as hypopigmenting agents for
p-Coumaric Acid as An Active Ingredient in Cosmetics: A Review Focusing on its Antimelanogenic Effects.
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Prijava / prijava
Controlling unwanted hyperpigmentation is a major challenge in dermatology and cosmetology, and safe and efficacious antimelanogenic agents are deemed useful for this purpose. p-Coumaric acid is a natural metabolite contained in many edible plants, and its antioxidant activities in reducing
Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea.
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Prijava / prijava
The aim of the present study was to evaluate the effect of canning on color, protein and phenolic profile of grains of kidney bean, field pea and chickpea varieties/accession. Color of grains of different pulses was enhanced after canning. Grains L* (lightness) decreased while a* (redness to
Rate of antioxidant degradation and color variations in dehydrated apples as related to water activity.
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Prijava / prijava
Dehydrated apples were studied to evaluate the effects of water activity on the stability of their antioxidants and color. Apples were freeze-dried, ground, then equilibrated, and stored at eight water activity levels, ranging from 0.058 to 0.747, at 40 degrees C. Their contents of hydroxycinnamic
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