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Background There is active research on developing materials for improving skin function. Eggshell membrane (ESM) is one such raw material that is consumed as a functional food to support skin health. However, studies on the mechanism of improvement of skin function on ingestion of ESM are still lacking. Objectives To explore this mechanism of action, we conducted an ultraviolet (UV) irradiation study on a SKH-1 hairless mouse model. Feeding ESM was found to improve skin moisture and reduce wrinkles during 12 weeks of UVB irradiation. Results Oral administration of ESM restored moisture in the dorsal skin tissue of mice. In addition, oral ingestion of ESM also reversed the increased transepidermal water loss and reduction of mRNA expression of hyaluronic synthases induced by UVB irradiation. Furthermore, UVB irradiation-induced collagen degradation was inhibited, and the expression of the collagenase MMP was reduced in the ESM intake group compared to the control. These results confirmed that oral ingestion of the ESM has an anti-wrinkle effect. In addition, the mRNA expression of the antioxidant enzyme SOD1, which was reduced on UVB irradiation, was restored on ingestion of the ESM. Restoring the expression of antioxidant enzymes is a key strategy for improving skin function of the ESM. Conclusion Taken together, the findings from our study reveal the potential of ESM as a nutricosmetic material with anti-wrinkle and skin moisturizing properties.

Green-colored foods, such as broccoli, sprouts, soybean, and green leafy vegetables are considered one of the representative healthy foods for containing various functional ingredients that can combat chronic diseases, including diabetes, obesity, and cancer. Herein, we reviewed the anti-cancer activities and the underlying mechanisms of some important bioactive compounds, such as sulforaphane, catechins, chlorophyll, isoflavone, indole dervatives, and lutein, present in green-colored foods. In vivo and clinical studies suggest that sulforaphane, a sulfur-containing compound found in cruciferous vegetables, can ameliorate prostate and breast cancer symptoms by arresting cell-cycle progression and modulating Ki67 and HDAC expression. A green tea compound, known as epigallocatechin-3-gallate (EGCG), has shown remarkable anti-cancer effects against prostate cancer and lung adenocarcinoma in human trials through its antioxidative defense and immunomodulatory functions. Chlorophyll, a natural pigment found in all green plants, can regulate multiple cancer-related genes, including cyclin D1, CYP1A, CYP1B1, and p53. Epidemiological studies indicate that chlorophyll can substantially reduce aflatoxin level and can mitigate colon cancer in human subjects. Remarkably, the consumption of soy isoflavone has been found to be associated with the lower incidence and mortality of breast and prostate cancers in East Asia and in Canada. In vivo and in vitro data point out that isoflavone has modulatory effects on estrogen and androgen signaling pathways and the expression of MAPK, NfκB, Bcl-2, and PI3K/AKT in different cancer models. Other green food bioactive compounds, such as indole derivatives and lutein, also exhibited suppressing effects in rodent models of lung, liver, stomach, cervical, and prostate cancers. In addition, some micronutrients, such as folate, riboflavin, retinoic acid, and vitamin D3 present in green foods, also showed potential cancer suppressing effects. Taken together, these data suggest potential chemopreventive functions of the bioactive compounds from green-colored foods. This paper could be beneficial for further research on the anti-carcinogenic effects of green-colored food-derived compounds, in order to develop green chemotherapeutics for cancers.

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