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Wyszukujesz frazę "Green Tea Extracts" wg kryterium: Temat


Wyświetlanie 1-2 z 2
Tytuł:
Preparation of Face Wash Using Activated Charcoal and Green Tea Extracts
Autorzy:
Kabra, Kavya
Khan, Ismaeel
Anamika, Paul
Malik, Maham
Mehrotra, Sanjni
Giri, Shipra
Powiązania:
https://bibliotekanauki.pl/articles/1159587.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Activated Charcoal
Facewash
Green Tea Extracts
Opis:
Due to the rapid development of urban cities in the recent decades the level of pollution in the air has increased exponentially, demanding the development of new variants of personal care products. Face being most exposed part of the body, comes in contact with pollution very easily making it difficult to maintain a healthy, bright and clear skin. The facial skin is thinner and more fragile as compared to the rest of the body. A cleansing product specially formulated for face should be used in order to retain the moisture and pH balance of skin. Activated charcoal has properties of deep cleaning and adsorbing impurities. This makes it a favourable ingredient for skin care products. Green tea is flooded with powerful antioxidants for treating acne & scars and also helps in anti-aging. This work aims at the preparation of two face washes. The first is prepared using activated charcoal and green tea extract and the second, without using activated charcoal and green tea extracts. The two face washes are then compared to determine their usability. The aim is to prepare a face wash to combat all the skin issues & to achieve a cleansed, moisturised & glowing face by using ingredients which benefit every skin type.
Źródło:
World Scientific News; 2018, 113; 157-163
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds
Autorzy:
Herman, Małgorzata
Janiak, Michał A.
Sadlik, Józefa K.
Piekoszewski, Wojciech
Amarowicz, Ryszard
Powiązania:
https://bibliotekanauki.pl/articles/2152159.pdf
Data publikacji:
2022-11-22
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
green tea
extracts
Cu
Fe
Zn
Mn
Cr
Opis:
Green tea is used worldwide in the preparation of beverages, but also its extracts rich in bioactive compounds, especially flavan-3-ols, are of increasing interest. In addition to bioactive molecules, green tea represents a source of dietary elements. However, knowledge about their content in extracts is limited. The aim of our research was to determine the extent of transfer of selected elements, i.e., iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), and chromium (Cr), from green teas to their extracts and to investigate whether the main bioactive compounds of the extracts affect this transfer. Twelve commercially available green teas were used in the study. The contents of elements in green teas and their extracts obtained with 80% acetone (v/v) were analysed by inductively coupled plasma optical emission spectroscopy (ICP-OES). High performance liquid chromatography in reverse phase (RP-HPLC) was used to determine contents of caffeine, (–)-epigallocatechin (EGC), (–)-epicatechin (EP), (–)-epigallocatechin gallate (EGCG), and (–)-epicatechin gallate (ECG). The element with the highest content in green teas was Mn (711–1402 µg/g), but its transfer to extracts was the lowest (0.269–0.646%). The mean Fe transfer, second abundant element in teas (115–725 µg/g), was 5.52%. The contents of Mn and Fe in extracts were 5.08–30.2 and 10.7–90.1 µg/g, respectively. Zn, Cu, and Cr were transferred with means of 10.4, 20.0, and 26.2%, respectively, which resulted in their contents in the extracts in the ranges of 5.03–12.6, 1.93–13.8, and 0.128–2.03 µg/g, respectively. The significant positive correlations of Zn content in extracts and/or transfer to extracts with EGCG, EGC and total flavan-3-ols as well as between the same Fe variables and EGC were determined, which suggested that these flavan-3-ols may positively affect the transfer of Fe and Zn from green tea to extracts. In turn, significant but negative correlations were found in the case of Mn and Cu. Future research is needed to identify the causes of the various transfer rate of elements from green teas to extracts.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 421-429
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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