Incorporation of glycolic extract of cocoa beans (Theobroma cacao L.) into microemulsions and emulgels for skincare

Garcia, Laryana B.; Pires, Gabriela A.; Oliveira, Denise A.J.; Silva, Lorena A.O.; Gomes, Angélica Ferraz; Amaral, Juliano Geraldo; Pereira, Gislaine Ribeiro; Ruela, André Luís Morais

doi:10.1016/j.indcrop.2020.113181

Cited by 11 publications

(4 citation statements)

References 21 publications

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“…Moreover, these substances are recognized for their beneficial effects and go beyond cardiovascular health, covering cognitive and other chronic diseases (Wang et al 2019;Martin and Ramos 2021). Furthermore, different studies show that (-)-epicatechin is the first to be absorbed after oral consumption of cocoa; therefore much of the functional and nutritional benefits are attributed to this flavanol (EFSA Panel on Dietetic Products et al 2012;Estrada et al 2020;Garcia et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

et al. 2021

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The health benefits of cocoa depend on the flavan 3-ols, procyanidins, and methylxanthines, which decrease from the early stages of cocoa bean processing. The objective of this research was to obtain a cocoa extract high in these compounds with (-)-epicatechin as the primary reference. An evaluation of two pretreatments of cocoa beans with a control after harvesting was made: A (untreated/control), B (Frozen), and C (Polyphenol oxidase inhibition), all followed by dehydration at 45 °C until obtaining a cocoa powder. In terms of (-)-epicatechin content, the best pretreatment was put on to a hydroalcoholic extraction. Flavan 3-ols, procyanidins, methylxanthines, and total polyphenols content (TPC), were quantified in the cocoa powders and the hydroalcoholic extract. The results showed that the control (A), significantly conserves the (-)-epicatechin (24.964 ± 0.400 mg/ g) ca. 7 times more than conventionally sun-dried and fermented beans (3.742 ± 1.977 mg/g) ca. The hydroalcoholic extraction increased the (-)-epicatechin ca. 3 times more based on pretreatment A (84.738 mg/g).

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Section: Introductionmentioning

confidence: 99%

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

et al. 2021

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“…Molecular networking studies using HPLC‐ESI‐MS/MS data characterized the phytochemical composition of the D. indica extracts (CE and fractions), and each consensus spectrum (node) was queried against spectral library databases to assign putative known metabolites within a network. The nodes that did not correspond to the GNPS spectral library had their fragmentation patterns compared with the data available in the literature [34–37] . All data obtained from chromatographic analysis of CE, HAF, and EAF of D. indica are shown in Table 1 and Figures 1, S1A‐C, S2–S4 (Supplementary Material).…”

Section: Resultsmentioning

confidence: 99%

“…The nodes that did not correspond to the GNPS spectral library had their fragmentation patterns compared with the data available in the literature. [34][35][36][37] All data obtained from chromatographic analysis of CE, HAF, and EAF of D. indica are shown in Table 1 and Figures 1, S1A-C, S2-S4 (Supplementary Material).…”

Section: Analysis By High-efficiency Liquid Chromatography Coupled To...mentioning

confidence: 99%

Antinociceptive Effect of Dillenia indica (Linn.) Mediated by Opioid and Cannabinoid Systems: Pharmacological and Chemical Studies

de Souza,

Dias Viegas,

Gontijo

et al. 2024

Chemistry & Biodiversity

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Dillenia indica (Linn.) has been reported by several biological activities, including anti‐inflammatory, antioxidant, antidiabetic, anti‐hyperglycemic, antiproliferative, antimutagenic, anticholinesterase, and antimicrobial. In Brazilian traditional medicine, the fruits of D. indica have been used to treat general topical pain and inflammation, but with no scientific validation. Thus, aiming to study its chemical constitution and antinociceptive properties, the crude extract (CE) and fractions obtained from the fruits of D. indica were submitted to an in vivo pharmacological evaluation and a dereplication study by LC‐MS/MS analysis, assisted by the Global Natural Product Social Molecular Networking (GNPS). The oral antinociceptive activity of the fruits of D. indica and the possible participation of the opioid and cannabinoid systems were demonstrated in the formalin‐induced nociception model. The chemical dereplication study led us to identify several known chemical constituents, including flavonoids, such as caffeoylmalic acid, naringenin, quercetin, and kaempferol. According to literature data, our results are compatible with significant antinociceptive and anti‐inflammatory activities. Therefore, the flavonoid constituents of the fruits of D. indica are probably responsible for its antioxidant, anti‐inflammatory, and antinociceptive effects mediated by both opioid and cannabinoid systems, confirming its folk use in the treatment and relief of pain.

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“…Their oral consumption has anti-inflammatory, antioxidant, and photoprotective [ 217 ]. The cocoa extract incorporated into microemulsion is used in skincare formulation [ 218 ].…”

Section: Foods In Cosmetic Preparationmentioning

confidence: 99%

The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations

Dini

Laneri

2021

Molecules

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Nowadays, much attention is paid to issues such as ecology and sustainability. Many consumers choose "green cosmetics", which are environmentally friendly creams, makeup, and beauty products, hoping that they are not harmful to health and reduce pollution. Moreover, the repeated mini-lock downs during the COVID-19 pandemic have fueled the awareness that body beauty is linked to well-being, both external and internal. As a result, consumer preferences for makeup have declined, while those for skincare products have increased. Nutricosmetics, which combines the benefits derived from food supplementation with the advantages of cosmetic treatments to improve the beauty of our body, respond to the new market demands. Food chemistry and cosmetic chemistry come together to promote both inside and outside well-being. A nutricosmetic optimizes the intake of nutritional microelements to meet the needs of the skin and skin appendages, improving their conditions and delaying aging, thus helping to protect the skin from the aging action of environmental factors. Numerous studies in the literature show a significant correlation between the adequate intake of these supplements, improved skin quality (both aesthetic and histological), and the acceleration of wound-healing. This review revised the main foods and bioactive molecules used in nutricosmetic formulations, their cosmetic effects, and the analytical techniques that allow the dosage of the active ingredients in the food.

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Incorporation of glycolic extract of cocoa beans (Theobroma cacao L.) into microemulsions and emulgels for skincare

Cited by 11 publications

References 21 publications

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

Antinociceptive Effect of Dillenia indica (Linn.) Mediated by Opioid and Cannabinoid Systems: Pharmacological and Chemical Studies

The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations

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