Photoprotection effect of Pu’er tea and Curcuma longa L. extracts against UV and blue lightsopen access
- Authors
- Son, Doyeong; Jun, Ji-Su; Hong, KwangWon
- Issue Date
- Mar-2023
- Publisher
- 한국응용생명화학회
- Keywords
- 2-ethyl-hexyl Blue; Curcuma longa L; light; Photoprotection; Pu’er tea, Sun protection methoxycinnamate factor
- Citation
- Journal of Applied Biological Chemistry, v.66, pp 106 - 113
- Pages
- 8
- Indexed
- SCOPUS
KCI
- Journal Title
- Journal of Applied Biological Chemistry
- Volume
- 66
- Start Page
- 106
- End Page
- 113
- URI
- https://scholarworks.dongguk.edu/handle/sw.dongguk/20581
- DOI
- 10.3839/jabc.2023.016
- ISSN
- 1976-0442
2234-7941
- Abstract
- extracts have been studied due to their potential Plant photoprotective agents against UV and blue light exposure. as studies have revealed that several plant extracts have Previous capacities and synergistic effects with synthetic photoprotection objective of this study was to evaluate photoprotection the of pu’er tea and C. longa L. extracts for a sunscreen capacities The pu’er tea extract improved sun protection factor compound. of 2-ethyl-hexyl methoxycinnamate (a synthetic sunscreen value by 46% and showed a high antioxidant capability that compound) help skin recover from photo-induced damage. C. longa L. could also showed a potential to protect skin from blue lightinduced extract damage because it not only had a maximum absorption at the blue light range, but also protected human fibroblasts peak blue light-induced damage. The addition of both extracts from the critical wavelength of 2-ethyl-hexyl methoxycinnamate shifted 350 nm to 386 nm, giving it a broad-spectrum feature. Thus, from tea and C. longa L. extracts may enhance the photoprotection pu’er of synthetic sunscreen products. ability Abstract However, such results for pu’er tea and Curcuma longa products. have not been reported yet for a cosmetic formulation. Thus, L. © The Korean Society for Applied Biological Chemistry 2023.
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Collections - College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 1. Journal Articles

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