Recent Progress in Hair Science and Trichology

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-06-01 DOI:10.5650/jos.ess23203

Makoto Uyama

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Abstract

Hair is important to our appearance as well as to protect our heads. Human hair mainly consists of proteins (80-85%), melanin pigments (0-5%), water (10-13%), and lipids (1-6%). The physicochemical properties of hair have been studied for over 100 years. However, they are not yet thoroughly understood. In this review, recent progress and the latest findings are summarized from the following three perspectives: structural characteristics, delivery and distribution of active ingredients, and hair as a template. The structural characteristics of hair have been mainly investigated by microscopic and/or spectroscopic techniques such as atomic force microscopy integrated with infrared spectroscopy (AFM-IR) and rheological measurements. The distribution of active ingredients has been generally evaluated through techniques such as nanoscale secondary ion mass spectrometry (NanoSIMS). And finally, attempts to explore the potential of hair to be used as a substrate for flexible device fabrication will be introduced.

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头发科学和毛发学的最新进展

头发对我们的外观和保护头部都很重要。人类头发主要由蛋白质（80-85%）、黑色素（0-5%）、水（10-13%）和脂质（1-6%）组成。100 多年来，人们一直在研究头发的物理化学特性。然而，人们对它们的了解还不够透彻。在本综述中，将从以下三个方面总结最新进展和发现：结构特征、活性成分的输送和分布以及作为模板的头发。头发的结构特征主要是通过显微镜和/或光谱技术进行研究的，如原子力显微镜与红外光谱（AFM-IR）相结合以及流变学测量。活性成分的分布一般通过纳米级二次离子质谱（NanoSIMS）等技术进行评估。最后，将介绍如何尝试探索头发作为柔性设备制造基底的潜力。

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.

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