Ingredients In Formulations Research Articles

Coffea arabica: An Emerging Active Ingredient in Dermato-Cosmetic Applications

Background: Coffea arabica, commonly known as Arabica coffee, has garnered attention in recent years for its potential applications in dermato-cosmetic formulations. This review aims to critically evaluate the emerging role of Coffea arabica as an active ingredient in skin care products, focusing on its bioactive compounds derived from both the leaves and beans, mechanisms of action, and efficacy in dermatological applications. A comparative analysis between the bioactive profiles of the leaves and beans is also presented to elucidate their respective contributions to dermato-cosmetic efficacy. Results: This review synthesizes findings from various studies that highlight the presence of key bioactive compounds in Coffea arabica, including caffeine, chlorogenic acids, and flavonoids. Notably, the leaves exhibit a higher concentration of certain phenolic compounds compared to the beans, suggesting unique properties that may enhance skin health. These compounds have demonstrated significant anticellulite, anti-inflammatory, antioxidant, photoprotective, anti-aging, antibacterial, and moisturizing properties. Discussion: This article delves into the biochemical pathways through which bioactive compounds derived from both the leaves and beans of Coffea arabica exert their beneficial effects on skin and hair health. Furthermore, this review highlights the growing trend of incorporating natural ingredients in cosmetic formulations and the consumer demand for products with scientifically substantiated benefits. Conclusions: The findings of this review underscore the potential of Coffea arabica as a valuable active ingredient in dermato-cosmetic applications. Its multifaceted bioactivity suggests that it can contribute significantly to skin health and cosmetic efficacy. Future research should focus on clinical trials to further validate these benefits and explore optimal formulation strategies for enhanced delivery and stability in cosmetic products.

Improvement of Functional and Technological Properties of Chickpea Aquafaba Through Lactic Fermentation

ABSTRACTBioconversion processes represent sustainable, environmentally friendly, and cost‐effective tools to improve the nutritional quality, bioactivity, and technological properties of agri‐food waste. The chickpea cooking wastewater aquafaba, commonly used as an egg‐replacer ingredient in various food formulations, was investigated as a suitable substrate for Lacticaseibacillus paracasei NPB‐01's growth, which reached a final bacterial load of 9 Log and lactic acid production of 2.16 g/L after 24 h of process. Despite total saponins and polyphenols showing nonsignificant differences before and after fermentation, a significant improvement in the antioxidant power of fermented aquafaba was found. The microbial proteolysis and the simultaneous approach of pH to the chickpea proteins' isoelectric value (approximately 4.5) conferred high surface hydrophobicity and flexibility to the protein units, emphasizing the technological characteristics of aquafaba. In particular, a tenfold‐enhanced emulsifying capacity and a significant improvement in foam and emulsion stability (98% and 100%, respectively) were observed, confirming the potential of fermented aquafaba as an enhanced texture‐modifying ingredient with probiotic and antioxidant properties.

Evaluation of Residues of Amazonian Fruit Piquia (Caryocar villosum) as Sustainable Ingredient for Sunscreen and Cosmetic Formulations

Evaluation of Residues of Amazonian Fruit Piquia (Caryocar villosum) as Sustainable Ingredient for Sunscreen and Cosmetic Formulations

Biotechnological Phytocomplex of Zanthoxylum piperitum (L.) DC. Enhances Collagen Biosynthesis In Vitro and Improves Skin Elasticity In Vivo.

Background:Zanthoxylum piperitum (L.) DC., commonly known as Japanese pepper, is a deciduous shrub native to East Asia. Its berries are widely used as a spice, known for imparting a distinctive, tingly numbing sensation. Biologically, Z. piperitum has antimicrobial, antioxidant, and anti-inflammatory properties, and it is studied for its potential benefits in pain relief and digestive health. This study proposed a novel biotechnological Z. piperitum phytocomplex (ZPP) obtained by plant cell culture for skin health, specifically targeting collagen synthesis, extracellular matrix stability, and resilience against cellular stress. Given the bioactivity of Z. piperitum, we aimed to analyze its efficacy as a sustainable alternative for skin-supportive applications in cosmetics and supplements. Methods: ZPP was produced through stable plant cell cultures, yielding a lignan-rich (3.02% w/w) phytocomplex. Human fibroblasts (HFFs) were treated with varying ZPP concentrations to assess cellular viability, collagen metabolism, and ECM-related enzyme activities, both under normal and cell stress conditions. The in vivo assessment was performed by measuring biophysical skin parameters such as hydration, elasticity, and roughness in female volunteers for a period of six weeks. Results: In vitro, ZPP exhibited non-cytotoxicity at all concentrations tested. Under hyperosmotic stress, ZPP reduced cellular damage, suggesting enhanced resilience. ZPP upregulated lysyl oxidase (LOX) protein levels, critical for collagen cross-linking and ECM stability, with protective effects observed under oxidative/inflammatory conditions. Additionally, ZPP selectively inhibited collagenase, attenuating collagen breakdown, though antioxidant activity was modest. In vivo evaluation highlighted improved skin hydration, elasticity, and roughness. Conclusions: ZPP shows promise as a biotechnological agent for skin health, particularly in supporting collagen integrity, ECM stabilization, and cellular resilience under stress. While further studies are needed to explore its full efficacy, especially for aging and environmentally stressed skin, these findings highlight ZPP's potential as a new ingredient for cosmetic formulations aimed at skin care and the treatment of alterations caused by aging or environmental conditions.

Pectin as a functional food ingredient in jelly marmalade

This study uses a standardised protocol to explore prototype marmalade production using hawthorn fruit puree and sea buckthorn pectin. Hawthorn fruit puree exhibited a rich nutritional profile, prompting sea buckthorn pectin incorporation to enhance gelling capacity. Physicochemical analysis confirmed pectin’s suitability. Evaluating pectin gelation, influenced by Ca2+, identified optimal calcium lactate ranges. Samples underwent organoleptic assessment, showing appealing sensory attributes enhanced by cavitation treatment. Analysis confirmed marmalade’s retention of micronutrients and high antioxidant activity. Structural assessment revealed distinct elastic-lamellar structures, elucidated through atomic force microscopy. This study offers valuable insights into marmalade production and quality attributes, suggesting a pathway for utilising natural ingredients in functional food formulations.

Potential of Natural-Based Sun Protection Factor (SPF): A Systematic Review of Curcumin as Sunscreen

Exposure to ultraviolet (UV) radiation from the sun significantly damages the skin, leading to premature aging, hyperpigmentation, and oxidative stress that disrupts skin homeostasis. UV radiation increases the production of reactive oxygen species (ROS), accelerating skin deterioration. Although sunscreens remain the primary method for UV protection, chemical-based formulations are often associated with side effects, such as allergic reactions and acne. To address these concerns, the inclusion of natural ingredients in sunscreen formulations has gained attention. Curcumin, an active compound found in turmeric (Curcuma longa) and Java turmeric (Curcuma xanthorrhiza), is well-known for its antioxidant and anti-inflammatory properties. This review explores the potential of curcumin as a natural ingredient for enhancing the Sun Protection Factor (SPF) of sunscreen products. A systematic literature review was conducted, analyzing 200 articles sourced from Google Scholar and PubMed using keywords such as “Curcumin”, “Curcuma”, “Antioxidant”, “Anti-Inflammatory”, and “Sun Protection Factor”. Studies unrelated to UV protection were excluded. The findings, presented in tabular form, indicate that curcumin and Curcuma exhibit significant potential to enhance SPF values due to their antioxidant, anti-inflammatory, and UV-absorbing properties. Additionally, curcumin may aid in skin repair following UV-induced damage. However, the specific concentration of curcumin in various Curcuma species remains unknown, and further research is necessary to determine its optimal use. Consideration of additional excipients in sunscreen formulations is also required to maximize efficacy. In conclusion, curcumin demonstrates considerable promise as a sustainable and effective natural ingredient for protecting the skin from UV radiation, offering a safer alternative to conventional chemical-based sunscreens.

Mechanistic insight into neuroprotective effect of standardized ginger chemo varieties from Manipur, India in scopolamine induced learning and memory impaired mice.

Alzheimer's disease is a complex neurodegenerative disease characterized by progressive decline in cognitive function and behaviour. Ginger is the rhizome of the plant Zingiber officinale Roscoe, has been an important ingredient of many Ayurveda formulations to treat neurological disorders. The present study aims to estimate the variation of 6-gingerol content in nine different ginger samples collected from Manipur, India, investigate the neuroprotective potential of the most potent ginger sample against scopolamine-induced cognitively impaired mice, and validate the therapeutic claim by molecular docking analysis. High Performance Thin Layer Chromatography (HPTLC) analysis suggested that the sample GV6 had the highest 6-gingerol content with potent in vitro acetylcholnesterase (AChE) (IC50 = 336.10µg/mL) and butyrylcholinesterase (BChE) (IC50 = 411.73µg/mL) enzyme inhibitory activity. The neuroprotective potential of GV6 was tested in scopolamine-induced cognitively impaired mice (200 and 400mg/kg). The behavioral analysis showed that GV6 alleviated the spatial recognition, and short-term and long-term memory in the experimental mice model. GV6 significantly improved brain AChE and BChE activity, acetylcholine (ACh) level, markedly alleviated the antioxidant parameters, and reversed the neuroinflammation. Brain histopathological observations confirmed the presence of organized nerve fibers, improvement of neuronal cell density, and reverse the nucleus shrinkage. Further molecular docking analysis showed that 6-gingerol and galantamine exhibited stable interaction with AChE (-7.5 and - 7.3 kcaL/moL) and BChE (-7.3 and - 8.5 kcaL/moL). The present study emphasizes the quality-related therapeutic importance of ginger samples from Northeast India and demonstrates that administration of GV6 may improve brain cognitive functions by restoring neurotransmitter levels and inflammatory and antioxidant parameters in scopolamine-induced cognitively impaired mice.

Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients

Abstract Grain legumes such as pea, faba bean, lupin and soybean are an important protein source for the production of plant-based foods and thus facilitate the protein transition. For many food applications, the proteins are first isolated using conventional wet methods that are resource intensive. Dry fractionation processes are therefore developed to facilitate a more sustainable protein transition. This review discusses the status of dry fractionation of grain legumes to produce protein-rich ingredients for food production and how the use of these dry-enriched ingredients could be further enhanced. Dry fractionation includes dry milling and dry separation technologies which are first briefly described. There are different strategies to further improve the separation, which include pre-treatments and improving powder bulk behaviour. Pre- and post-treatments not only improve the functional properties of dry-enriched protein ingredients but also enhance the nutritional value of the ingredients and minimize off-flavours. Opportunities still exist to further optimise dry fractionation techniques and pre-treatments to increase the purity and yield. Finally, the use of dry-enriched fractions should be accelerated by development of 1) functionality-driven ingredient formulation strategies and 2) new physical post-modifications and food fermentation strategies to enhance functionality, nutritional value and taste of the ingredients to prepare attractive food products.

THERAPEUTIC USES OF TRAYODASHANGA GUGGULU - AN EXPERIMENTAL AND SCIENTIFIC VIEW

Guggulu formulations are commonly used by physicians all over India to manage various disorders. Kanchanara guggulu, Amritadi guggulu, Rasna guggulu, Navaka guggulu, Medohara guggulu, Gokshuradi guggulu, Shadanga guggulu, Saptavimshatika guggulu, Ekonavimshatika guggulu, Laksha guggulu are some guggulu preparations which are popularly used in clinical practice. Guggulu(Resin), which is the main ingredient of the above formulation, is Ushna virya yukta, Vatahara, Dipana, Pachana, Ama hara, Sroto shodhaka, Thyroid stimulant, Hypocholoestremic, Anti atherogenic, Blood thinner and Rasayana are its action. Trayodashanga guggulu is given in managing Shotha vedana yukta vikaras and Vataja disorders with good outcome. The present paper highlights the therapeutic uses of Trayodashanga guggulu.

Effect of Pre-Processing Treatment and Concentration of Alaria esculenta, Saccharina latissima, and Laminaria digitata Varieties on Texture and Consumer Attribute Preference of Crackers.

This study investigates the effects of three brown seaweed species (Alaria esculenta, Saccharina latissima, and Laminaria digitata), their pre-processing treatments, and incorporation percentages on the physical and sensory properties of crackers. Significant (p ≤ 0.001) two-way and three-way interactions were observed for moisture content, with seaweed addition generally resulting in drier crackers. Shrinkage was primarily influenced by sample thermal treatment, while hardness was significantly affected by seaweed species, treatment, and their interactions. The freeze-thaw treatment produced harder crackers compared to other treatments. Sensory analysis using temporal dominance of sensations (TDS) revealed variations in dominant attributes across different seaweed species and treatments, with retorted and freeze-thaw treatments enhancing crunchiness and reducing fishy flavors. The study demonstrates the potential of seaweed as a functional ingredient in cracker formulations, affecting both textural properties and sensory experiences. It also highlights the importance of pre-processing treatments in modulating these effects, providing valuable insights for the development of seaweed-fortified food products with enhanced nutritional value and consumer acceptability.

The Effects of Synthetic Polymers on the Release Patterns of Bupivacaine Hydrochloride from Sodium Hyaluronate Hydrogels.

Using hydrogels for the controlled release of drugs is beneficial for patients, who then receive the proper dose of the medicinal substance. In addition, the formulation can provide more consistent drug absorption while reducing the frequency of dosing. The aim of this investigation is to propose a novel HA (sodium hyaluronate)-based hydrogel for intra-articular injection doped with synthetic polymers and incorporated with bupivacaine hydrochloride (Bu) as a local anesthetic. The other aim of this study is to reveal the effects of the formulation's ingredients on its viscosity and the relationship between the hydrogel's viscosity and drug release. First, HA-based hydrogels doped with synthetic polymers and incorporated with Bu were prepared. A study of the hydrogels' viscosities was performed using a rotational viscometer. Release tests were carried out by employing a paddle-over-disk apparatus following the USP/Ph.Eur guidelines. The drug concentrations in the acceptor fluid were analyzed spectrophotometrically. It was found that the viscosity of the hydrogels doped with synthetic polymers was higher than the viscosity of the hydrogels made with only HA. The viscosity of the hydrogels doped with AX (ammonium acryloyldimethyltaurate/VP copolymer) was the highest, measuring 6750 ± 160 cP and 12623 ± 379 cP with and without Bu, respectively. The results of the kinetic experiment indicate that the Higuchi and Korsmeyer-Peppas models best described the drug release. Bu was released the most slowly from the formulation doped with AX. The release rate constants obtained from the Higuchi and Korsmeyer-Peppas models were kH = 4.4 ± 0.2 mg × min-1/2 and kK-P = 3.4 ± 0.2 × 10-2 min-N, respectively. The half-release time, calculated using the Higuchi model, was the longest for the formulation doped with AX, at 199.5 ± 17.6 min. This indicates that the incorporation of AX into the hydrogel may prolong the drug dissolution. The hydrogel doped with AX was the optimal formulation for the controlled release of Bu.

Functional properties of raw and roasted jackfruit seed flour: a mini review

Jackfruit seed flour is a potential ingredient in food formulation. It can be used in applications of the food industry. Previous research showed that jackfruit seed flour has high water absorption capacity and bulk density, which can be used as a thickener and binding agent in the baking sector. The findings of different studies have shown that the functional properties of jackfruit seed flour are influenced by the roasting temperature and roasting time. The functional properties of jackfruit seed flour such as water absorption capacity, oil absorption capacity, water solubility index, bulk density, foam capacity and foam stability are very important because they determine the suitability of jackfruit seed flour to be used in food production. This review will provide an overview of the functional properties of raw and roasted jackfruit seed flour, which is significant in the processing of food products incorporated with jackfruit seed flour.

Compounds of Marine Origin with Possible Applications as Healing Agents.

It is well established that marine organisms consist of a great variety of active compounds that appear exclusively in the marine environment while having the ability to be vastly reproduced, irrespective of the existing conditions. As a result, marine organisms can be used in many scientific fields, including the ones of pharmaceutics, nutrition, and cosmetic science. As for the latter, marine ingredients have been successfully included in cosmetic formulations for many decades, providing numerous benefits for the skin. In the present review, the contribution of marine compounds in wound healing is thoroughly discussed, focusing on their role both as active ingredients in suitable formulations, designed to contribute to different stages of skin regeneration and restoration and also, indirectly, as a tool for facilitating wound closure as part of a wound dressing. Additionally, the advantages of these marine ingredients are presented, as well as ways of incorporating them effectively in formulations, so as to enhance their performance. Numerous studies have been referenced, showcasing their efficacy in wound healing. Finally, important data in regard to their stability, limitations, and challenges to their use, safety issues, and the existing legislative framework are extensively reviewed.

ANTIOXIDANT ACTIVITY OF 96% ETANOL EXTRACT OF KROKOT PLANT (Portulaca oleraceae L.) IN FACE SPRAY PREPARATION BY DPPH METHOD

Krokot plants (Portulaca oleracea L.) are weeds that are commonly found in rice fields, plantations, and home yards. Krokot plants have many benefits, including their use as antirheumatic, antibacterial, and antioxidant drugs. The secondary metabolites contained in krokot plants, namely flavonoids, act as the main bioactive compounds. This study aimed to determine the physical properties of face spray preparations and the antioxidant activity of extracts and face spray preparations of 96% ethanol extract of krokot plant (Portulaca oleracea L.) to prevent free radicals. The research method used was Descriptive and inferential analyses were conducted in this study. Krokot plant extract was prepared by maceration using 96% ethanol solvent at a ratio of 1:10 and then used as the active ingredient of formulation (F) at various concentrations of face spray formulations. F1 as negative control, F2 at 0.7%, F3 at 1.4%, and F4 at 2.8%. The results of the physical evaluation of face spray preparations for all formulas met the requirements (organoleptic, pH, homogeneity, dry time test, viscosity, and spray spreadability test). The antioxidant activities of face spray preparations in F1, F2, F3, and F4 had IC50 values of 110.914, 106.581, 85.261, and 64.936 ppm, respectively. The conclusion of this study is that the extract and face spray preparation formula of 96% ethanol extract of krokot plant (Portulaca oleracea L.) have antioxidant activity. Formula 4 showed the best physical properties of face spray preparation. Keywords: Formulation, krokot plant extract, face spray, antioxidant.

Remineralisation of enamel erosive lesions by daily-use fluoride treatments: network meta-analysis of an in situ study set

ObjectivesDaily-use fluoride products are first-line protection against enamel wear from dietary-acid exposure (DAE). This study aimed to understand effects of fluoride concentration, fluoride salt, product form and ingredients in daily-use products on remineralisation and demineralisation, via network meta-analysis (NMA) of 14 studies using one well-established in-situ model. Remineralisation (surface-microhardness recovery, SHMR) after treatment, and protection against subsequent demineralisation (acid-resistance ratio, ARR) were measured.Materials and methodsHealthy participants, wearing intra-oral palatal appliances holding enamel specimens eroded with standardised DAE, used test products once. Enamel hardness was assessed (Knoop microhardness probe) pre-DAE; post-DAE; after 4 h intra-oral remineralisation; and after post-remineralisation DAE. NMA was performed using a mixed-models approach on subject-level data to estimate and compare means.ResultsThere was a dose-response for fluoride ion in toothpastes (0-1426ppm F; p < 0.001 for SMHR and ARR). One toothpaste (silica-based, 1150ppm F as NaF) showed a benefit for SMHR versus placebo [mean(standard error)]: 8.8%(0.6%) (33.0% vs. 24.2%; p < 0.001); for ARR: 0.27(0.03) (0.43 vs. 0.15; p < 0.001; 9 mutual studies). Use of fluoride mouthwash after fluoride toothpaste increased SMHR [2.4%(1.1%); p = 0.043; 3 studies]; the effect on ARR [0.08(0.05)] was not significant (p = 0.164). Negative effects of polyvalent metal ions and polyphosphates on SMHR (p < 0.05) were observed.ConclusionsNMA proved effective in discriminating between fluoride-based treatments in this in-situ study, highlighting the importance of fluoride ion to enamel protection and showing formulation ingredients can affect its performance.Clinical RelevanceDaily-use fluoride products can protect enamel against dietary acids, but careful formulation is required for optimal performance.

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development.

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP's polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP's versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency.

UV-A photodegradation of vanillin in aqueous solutions: Direct photolysis and photosensitized degradation.

Phototoxicity of skin due to the application of skincare products or fragrances is increasing from day to day, since a lot of natural extracts, with low or no toxicity in the dark, are being used in the skin exposed to solar radiation. In particular, the use of 4-hydroxy-3-methoxy benzaldehyde, known as vanillin, in the pharmaceutical, food, and cosmetic industries has increased in the last years. This compound is generally considered as safe for humans, and it has been used in a wide range of applications. Significant beneficial properties, such as antioxidant, anticancer, antimicrobial, among others, have been described for vanillin, along with low toxicity. However, although vanillin is used as an ingredient in cosmetic formulations that are applied to the skin, there are few studies on the photochemistry of vanillin degradation. The degradation of vanillin in aqueous solutions exposed to UV-A radiation (365 nm), both by direct absorption and by means of a photosensitized mechanism, was evaluated in different experimental conditions. On the bases of the experimental results, direct photodegradation of vanillin seems unlikely; however, photosensitized degradation of vanillin was observed in the presence of pterin, and vanillin dimers (6,6-dihydroxy-5,5- dimethoxy-[1,1-biphenyl]-3,3-dicarboxaldehyde) were detected as products. The mechanistic analysis indicates that the long-lived pterin triplet excited state is responsible of vanillin degradation, while the contribution of reactive oxygen species, such as superoxide anion, hydrogen peroxide, or singlet oxygen, is negligible. The thermodynamic feasibility of the potential reactions involved in the degradation mechanism was evaluated with the Rehm-Weller equation. Considering both the thermodynamic and kinetic evidence, we proposed a mechanism for the photosensitized degradation of vanillin.

Heterologous expression, purification, and biochemical characterization of protease 3075 from Cohnella sp. A01.

Proteases as one of the most significant categories of commercial enzymes, serve nowadays as the key ingredients in detergent formulations. Therefore, identifying detergent-compatible proteases with better properties is a continuous exercise. Accordingly, we were interested in the recombinant production and characterization of protease 3075 as a novel enzyme from thermophilic indigenous Cohnella sp. A01. The biochemical and structural features of the protease were probed by employing bioinformatic methods and in vitro studies. The bioinformatics analysis discovered that protease 3075 belongs to the C56-PfpI superfamily. The protease 3075 gene was cloned and heterologous expressed in Escherichia coli (E. coli) BL21. It was found that the enzyme contains 175 amino acids and 525 bp with a molecular weight of 19 kDa. Protease 3075 revealed acceptable activity in the range of 40-80°C and pH 5.5-8. The optimum activity of the enzyme was observed at 70°C and pH 6. The activity of protease 3075 increased about 4-fold in the presence of Tween 80 and acetone, while its activity attenuated in the presence of iodoacetic acid and iodoacetamide. Docking analyses revealed the dominant interaction between Tween 80 and protease 3075, mediated by hydrogen bonds and Van der Waals forces. Furthermore, molecular dynamics simulations (MDS) showed that Tween 80 increased the stability of the protease 3075 structure. Altogether, our data provided a novel enzyme by genetic manipulation process that could have significant industrial applications.

Cinnamic Acid Derivatives as Potential Multifunctional Agents in Cosmetic Formulations Used for Supporting the Treatment of Selected Dermatoses.

Cinnamic acid and its natural derivatives were primarily used in cosmetics as fragrance materials as well as skin and hair conditioners. Nowadays, not only natural but also synthetic cinnamic acid derivatives are used as active ingredients of cosmetic formulations. They still serve as fragrance ingredients but also as active ingredients supporting the treatment of selected dermatoses such as acne vulgaris, atopic dermatitis, and hyperpigmentation. They are also commonly used in anti-aging cosmetic formulations. On the other hand, several cinnamic acid derivatives used as fragrances in cosmetic products are classified as potential allergens which can cause contact dermatitis. The main mechanisms of action proved for various cinnamic acid derivatives include antioxidant, antimicrobial, anti-inflammatory, and antimelanogenic properties. Most commonly used cinnamic acid derivatives in cosmetics products are hydroxy acids such as ferulic acid, caffeic acid, p-coumaric acid, and sinapic acid. Chemical synthesis led to several modified acids, esters, and amides, which also showed the potential to be used in cosmetic formulations.

A comprehensive review of Formulations containing Mākśika Bhasma

Background: Makshika Bhasma, is a mineral preparation well-known in Rasashastra texts. The Bhasma is prepared by repeatedly exposing selective metallic/mineral origin materials to the incineration method of preparation named Puta. Aim: To prepare comprehensive data related to various formulations, indications, doses, Anupāna, etc. of Mākśika​ Bhasma recorded in Bharata Bhaishajya Ratnakara. Materials and Methods: The data about Mākśika​ Bhasma from the Bharata Bhaiṣajya Ratnakara is systematically collated and analyzed. Mākśika​ Bhasma is used as a major and minor ingredient in most formulations, and a different percentage of Mākśika​ Bhasma is used in various formulations of text. Making a note of this, it has been decided to calculate the percentage of Mākśika​ Bhasma, Anupana, dose, and therapeutic indications in different formulations. Results: It is observed that a total of 165 references related to various formulations such as rasa, Vati, Gutika, Leham, Modaka, Avaleha, Loham, and their dosages and indications were observed. Among 14 dosage forms, Rasa was found to be the maximum, followed by Vati, Gutika, Churna, Rasayanam, Lehyam, Loham, Anjana, Guggulu, Kvatha, Modaka, Drava, Pottali, Lepa, and Parpati. It is also found that it is used in various disorders such as Vimśati Prameha, Yakśmā, Grahaṇī, Pāṇḍu, Arsha, Raktapitta, Udara, Netraśukra, Āmavāta, Vātarakta, Mūtrakrchra. Conclusion: 165 formulations are mentioned in Bharata Bhaishajya Ratnakara, in which Mākśika​ Bhasma is used as an ingredient Madhu, Ghrita, Ksheera, Pippali, and Guda are found to be the most commonly used Anupana (adjuvant/vehicle). About 65 % of Rasa formulations have Mākśika​ Bhasma as an ingredient.