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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The skin is the outermost anatomical barrier, which plays a vital role in the maintenance of internal homeostasis and protection against physical, chemical, and biological detractors. Direct contact with various stimuli leads to several physiological changes that are ultimately important for the growth of the cosmetic industry. Due to the consequences of using synthetic compounds in skincare and cosmeceutical-related industries, the pharmaceutical and scientific communities have recently shifted their focus to natural ingredients. The nutrient-rich value of algae, which are some of the most interesting organisms in marine ecosystems, has attracted attention. Secondary metabolites isolated from seaweeds are potential candidates for a wide range of economic applications, including food, pharmaceuticals, and cosmetics. An increasing number of studies have focused on polyphenol compounds owing to their promising biological activities against oxidation, inflammation, allergies, cancers, melanogenesis, aging, and wrinkles. This review summarizes the potential evidence of the beneficial properties and future perspectives of using marine macroalgae-derived polyphenolic compounds for advancing the cosmetic industry.

Details

Title
Marine Algal Polyphenols as Skin Protective Agents: Current Status and Future Prospectives
Author
Jayawardhana, HHACK 1 ; Jayawardena, Thilina U 2   VIAFID ORCID Logo  ; Sanjeewa, KKA 3   VIAFID ORCID Logo  ; Liyanage, N M 1 ; Nagahawatta, D P 1 ; Lee, Hyo-Geun 1 ; Kim, Jae-Il 4   VIAFID ORCID Logo  ; You-Jin, Jeon 1   VIAFID ORCID Logo 

 Department of Marine Life Sciences, Jeju National University, Jeju 690-756, Republic of Korea[email protected] (H.-G.L.) 
 Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières, Trois-Rivières, QC G8Z 4M3, Canada; [email protected] 
 Faculty of Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka; [email protected] 
 Department of Food Science and Nutrition, Pukyong National University, Busan 608-737, Republic of Korea 
First page
285
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
16603397
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2819463748
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.