Cosmeceutical Importance of Fermented Plant Extracts: A Short Review

Sivamaruthi, Bhagavathi Sundaram; Chaiyasut, Chaiyavat; Kesika, Periyanaina

doi:10.22159/ijap.2018v10i4.26355

Cited by 25 publications

(27 citation statements)

References 24 publications

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“…For example, the ingestion of galactosidases producing microbes via FFs help people consume dairy products without any consequences of lactose intolerance, [2] and it has been reviewed that FFs are a multisource of bioactive microbes with multiple health-promoting properties [13]. The fermented plant extracts have also been used for the development of cosmetic products [14]. However, the proposed findings must be proven by clinical trials to confirm the functionality of the food.…”

Section: Introductionmentioning

confidence: 99%

A Mini Review on Antidiabetic Properties of Fermented Foods

et al. 2018

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In general, fermented foods (FFs) are considered as functional foods. Since the awareness about the health benefits of FFs has increased, the consumption of FF also improved significantly in recent decades. Diabetes is one of the leading threats of the health span of an individual. The present manuscript details the general methods of the production of FFs, and the results of various studies (in vitro, in vivo, and clinical studies) on the antidiabetic properties of FFs. The fermentation method and the active microbes involved in the process play a crucial role in the functional properties of FFs. Several in vitro and in vivo studies have been reported on the health-promoting properties of FFs, such as anti-inflammation, anticancer, antioxidant properties, improved cognitive function and gastrointestinal health, and the reduced presence of metabolic disorders. The studies on the functional properties of FFs by randomized controlled clinical trials using human volunteers are very limited for several reasons, including ethical reasons, safety concerns, approval from the government, etc. Several scientific teams are working on the development of complementary and alternative medicines to improve the treatment strategies for hyperglycemia.

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Section: Introductionmentioning

confidence: 99%

A Mini Review on Antidiabetic Properties of Fermented Foods

et al. 2018

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“…Because the primary raw materials of plant Jiaosu are from agricultural resources, production involving plant Jiaosu could be a new way to efficiently process large amounts of agricultural commodities, prolong the self-life of agricultural commodities, avoid waste in terms of full processing and utilization, and increase the added value of agricultural commodities. As well as functional food, products from plant Jiaosu are also widely used in poultry farming, 82 cosmetics, 83 households, 84 soil remediation 85 and environmental improvement. 86,87…”

Section: Discussionmentioning

confidence: 99%

Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects

et al. 2020

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Edible plant Jiaosu (EPJ), a type of plant-based functional food fermented by beneficial bacteria, has gained publicity in recent years for its potential benefits to health. Important progress in relevant manufacturing technology has been made in the past decade with respect to raw materials, fermentation microorganisms and fermentation conditions. Current research has revealed that EPJ contains abundant nutrients and bioactive compounds, such as minerals, amino acids, polyphenols, organic acids and polysaccharides. Thus, many studies have focused on the beneficial effects of EPJ in preventing lifestyle diseases, such as hyperglycemia, hyperlipidemia, non-alcoholic fatty liver, obesity, diabetes and some cancers, although limited studies have involved the related active compounds and their protective mechanisms. Furthermore, very few studies have investigated the potential safety risks associated with the consumption of such food. In this review, we present a brief summary of the current research progress pertaining to the manufacturing, bioactive compounds, potential health benefits and safety aspects of EPJ. However, as a result of the complex components in EPJ, further studies on the bioactive compounds with relevant beneficial effects in EPJ and the safety evaluations of EPJ consumption are needed.

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“…They have possible formulations, such as creams, lotions, and ointments [2]. These substances can promote healthy skin, hair, and nails at cellular levels [3].…”

Section: Introductionmentioning

confidence: 99%

The Cosmetic Effects of Various Natural Biofunctional Ingredients Against Skin Aging: A Review

Naser

2021

Int J App Pharm

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Nutricosmetics have emerged to indicate the health benefits of the products that create beauty from inside to outside. Nutricosmetic is the latest trend in the beauty industry. Cosmeceuticals are commonly used in skincare regimens to maintainhealthy skin and improve visible signs of aging. Natural products that target skin have gained great attention due to the general belief that they are harmless. A review of the biomedical literature was conducted using peer-reviewed journal articles toidentify laboratory, animal, and clinical studies that have evaluated recent breakthroughs in the biological properties and potential dermatologic uses of the different natural bioactive ingredients used in nutricosmetics and Cosmeceuticals. Bioactive ingredients used in Nutri-cosmeceutical products are derived from collagen, peptides, proteins, vitamins, carotenes, minerals, omega‐3 fatty acids and plant extracts. These ingredients have been shown to provide dermatologic benefits with potential applications for skin regeneration, photoprotection, wound healing, and more.The information provided by this article is valuable to get the picture of the latest trends. In addition, it might be helpful for clinicians and related manufacturing companies. Despite several developments in this field, extensive research is required for performing successful and precise clinical trials in the future. Further improvements would enable the researchers to develop new products in this field.

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Cosmeceutical Importance of Fermented Plant Extracts: A Short Review

Cited by 25 publications

References 24 publications

A Mini Review on Antidiabetic Properties of Fermented Foods

A Mini Review on Antidiabetic Properties of Fermented Foods

Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects

The Cosmetic Effects of Various Natural Biofunctional Ingredients Against Skin Aging: A Review

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