Effects of Blue Rose Extract Powder Intake on Skin Characteristics in Middle-Aged and Older Japanese Women-Randomized, Double-Blind, and Placebo-Controlled Trial.

IF 0.7 4区 医学 Q4 NUTRITION & DIETETICS
Daisuke Aoyagi, Tomoe Yamada-Kato, Isao Okunishi
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Abstract

In this study, we aimed at evaluating the effect of improving skin conditions on petal-derived blue rose extract (BRE) powder intake in middle-aged and older women in Japan. We conducted a randomized, double-blind, and placebo-controlled parallel study in 48 healthy Japanese women aged 40-50 y who were aware of dry skin. We divided the participants equally into two groups (i.e., 24-24 in the test and control groups, respectively). The participants consumed 100 mg either the placebo or BRE powder daily for 4 wk. We performed skin measurements before-and-after 4 wk of continuous intake. Upon 4 wk after continuous intake, the BRE group displayed improved skin quality compared with the control group. The primary outcome was stratum corneum water content, which significantly improved in the BRE group. The secondary outcomes, melanin index, stains, wrinkles, and rough texture showed improvements between the groups as well. Visual perception, roughness of texture, and wrinkles were improved between the groups. Finally, transparency yielded better scores within the groups. This study presents the results of the first functional test targeting BRE, unraveling various effect of improving skin condition and highlighting the potential of taking BRE in skin care.

蓝玫瑰提取物粉摄入对日本中老年妇女皮肤特征的影响:随机、双盲、安慰剂对照试验
在这项研究中,我们旨在评估日本中老年女性花瓣衍生蓝玫瑰提取物(BRE)粉末摄入对改善皮肤状况的影响。我们进行了一项随机、双盲、安慰剂对照的平行研究,研究对象是48名年龄在40-50岁、有皮肤干燥症状的健康日本女性。我们将参与者平均分为两组(即实验组和对照组分别为24-24人)。参与者每天服用100毫克安慰剂或BRE粉末,持续4周。我们在连续摄入4周前后进行了皮肤测量。在连续摄入4周后,BRE组的皮肤质量较对照组有所改善。主要终点是角质层含水量,BRE组的角质层含水量显著提高。次要结果,黑色素指数、污渍、皱纹和粗糙纹理在两组之间也有所改善。视觉感知、纹理粗糙度和皱纹在两组之间得到改善。最后,透明度在小组中获得了更高的分数。本研究提出了首个针对BRE的功能测试结果,揭示了改善皮肤状况的各种作用,并强调了服用BRE在皮肤护理中的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
1.80
自引率
6.20%
发文量
63
审稿时长
6-12 weeks
期刊介绍: The Journal of Nutritional Science and Vitaminology is an international medium publishing in English of original work in all branches of nutritional science, food science and vitaminology from any country. Manuscripts submitted for publication should be as concise as possible and must be based on the results of original research or of original interpretation of existing knowledge not previously published. Although data may have been reported, in part, in preliminary or abstract form, a full report of such research is unacceptable if it has been or will be submitted for consideration by another journal.
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