文章基本信息

标题：Research on Food Ingredients That Enhance Skin Function and Their Practical Application
本地全文：下载
作者：Masashi Morifuji ; Kyoko Ito ; Satomi Ichikawa 等
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：2022
卷号：75
期号：1
页码：19-22
DOI：10.4327/jsnfs.75.19
语种：English
出版社：Japanese Society of Nutrition and Food Science
摘要：The skin has a variety of functions that are essential for maintaining life, such as preventing water loss and protection against microorganisms and physicochemical irritants. Therefore, it is necessary to constantly maintain skin function, and the most effective approach is to improve daily dietary habits and to continuously consume functional foods. We focused on three ingredients from various food materials―“SC-2 lactic acid bacteria”, “collagen hydrolysates”, and “sphingomyelin”―and conducted non-clinical studies to evaluate their efficacy, absorption kinetics, and mechanism of action. In addition, we developed a new food product containing these three ingredients. In a clinical study, it was found for the first time that ingestion of a test food containing the three ingredients helped protect the skin from ultraviolet stimulation, maintained skin moisture, and alleviated skin dryness, compared to ingestion of a placebo food. This technology will make it possible to enhance skin functions in humans via the diet, thus contributing to the maintenance and improvement of human health.
关键词：skin function;functional foods;skin dryness;ultraviolet stimulation;clinical study