含有中草药的胶原蛋白配方可以改善皮肤状况,减少炎症:一项双盲,随机,安慰剂对照试验

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Hui-Chun Chang, Yung-Kai Lin, Chia-Hua Liang, Hsin-Wei Huang, Yung-Hao Lin, Yung-Hsiang Lin, Wei-Chun Hu, Chi-Fu Chiang
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引用次数: 0

摘要

目的人口老龄化是全球趋势,老龄化后最明显的是皮肤外观的变化。因此,延缓皮肤衰老的活性成分尤其受到关注。过去的研究指出,中草药提取物可以提高皮肤弹性,减少皱纹和黑色素沉淀。本文的目的是探讨水解胶原蛋白与中草药提取物联合使用是否可以改善皮肤状况并达到抗炎作用。设计/方法/方法50名受试者随机分为胶原蛋白组和安慰剂组,每天一瓶胶原蛋白或安慰剂饮料,持续四周,之后测试皮肤和炎症因子。与基线结果相比,干预四周后皮肤参数有所改善。此外,在4周的水解胶原干预后,IL-6、IL-8、TNF-a显著降低,组织抑制剂基质金属蛋白酶1 (TIMP-1)升高。原创性/价值本研究表明,水解胶原蛋白与中草药提取物结合,可以改善皮肤状况,还可以减少炎症相关因子,从而达到抗衰老的效果。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Collagen formula with Chinese herbal medicine can improve skin condition and reduce inflammation: a double-blind, randomized, placebo-controlled trial
Purpose Population aging was a global trend, and the most obvious thing after aging was the change in skin appearance. Therefore, the active ingredients that delay skin aging were particularly noticed. Past studies had pointed out that Chinese herbal extracts can improve skin elasticity, reduce wrinkles and melanin precipitation. The purpose of this paper is to explore whether combining hydrolyzed collagen with Chinese herbal extracts can improve skin conditions and achieve anti-inflammatory effects. Design/methodology/approach Fifty subjects were randomly divided into collagen or placebo groups, and one bottle of collagen or placebo drink was used every day for four weeks, after which skin and inflammatory factors were tested. Findings In comparison with the baseline results, the skin parameters were improving after four-week intervention. In addition, the IL-6, IL-8, TNF-a were significantly decreased and tissue inhibitor matrix metalloproteinase 1 (TIMP-1) was increased after four-week hydrolyzed collagen intervention. Originality/value This study showed that hydrolyzed collagen combined with Chinese herbal extracts can improve the condition of the skin, and can also reduce inflammatory associated factors, thereby achieving anti-aging effects.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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