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      Bioactive Compounds for Skin Health: A Review

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          Abstract

          Human skin is continually changing. The condition of the skin largely depends on the individual’s overall state of health. A balanced diet plays an important role in the proper functioning of the human body, including the skin. The present study draws attention to bioactive substances, i.e., vitamins, minerals, fatty acids, polyphenols, and carotenoids, with a particular focus on their effects on the condition of the skin. The aim of the study was to review the literature on the effects of bioactive substances on skin parameters such as elasticity, firmness, wrinkles, senile dryness, hydration and color, and to define their role in the process of skin ageing.

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          Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

          Laura Bravo (1998)
          Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.
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            Structure-antioxidant activity relationships of flavonoids and phenolic acids

            Nicholas J. Miller, Catherine Rice-Evans, George Paganga (1996)
            The recent explosion of interest in the bioactivity of the flavonoids of higher plants is due, at least in part, to the potential health benefits of these polyphenolic components of major dietary constituents. This review article discusses the biological properties of the flavonoids and focuses on the relationship between their antioxidant activity, as hydrogen donating free radical scavengers, and their chemical structures. This culminates in a proposed hierarchy of antioxidant activity in the aqueous phase. The cumulative findings concerning structure-antioxidant activity relationships in the lipophilic phase derive from studies on fatty acids, liposomes, and low-density lipoproteins; the factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase.
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              Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

              Fereidoon Shahidi, Priyatharini Ambigaipalan (2015)
              Article 0 comments Cited 381 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): Nutrients
                Journal ID (iso-abbrev): Nutrients
                Journal ID (publisher-id): nutrients
                Title: Nutrients
                Publisher: MDPI
                ISSN (Electronic): 2072-6643
                Publication date (Electronic): 12 January 2021
                Publication date Collection: January 2021
                Volume: 13
                Issue: 1
                Electronic Location Identifier: 203
                Affiliations
                [1 ]Department of Dermatology, Cosmetology and Aesthetic Surgery, The Institute of Medical Sciences, Medical College, Jan Kochanowski University, Żeromskiego 5, 25-369 Kielce, Poland; beata.krecisz@ 123456ujk.edu.pl
                [2 ]Department of Nutrition and Dietetics, The Institute of Health Sciences, Medical College, Jan Kochanowski University, Żeromskiego 5, 25-369 Kielce, Poland; monika.pierzak@ 123456ujk.edu.pl (M.P.); edyta.suliga@ 123456ujk.edu.pl (E.S.)
                Author notes
                [* ]Correspondence: monika.michalak@ 123456ujk.edu.pl ; Tel.: +48-41-349-69-70
                Author information
                https://orcid.org/0000-0003-0471-3561
                https://orcid.org/0000-0003-3063-0380
                Article
                Publisher ID: nutrients-13-00203
                DOI: 10.3390/nu13010203
                PMC ID: 7827176
                PubMed ID: 33445474
                SO-VID: 1dc88dd8-8683-4718-a5e1-f9224d6369b4
                Copyright © © 2021 by the authors.
                License:

                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 ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 11 December 2020
                Date accepted : 09 January 2021
                Categories
                Subject: Review

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: skin care,skin health,bioactive substances,phytonutrients,antioxidants,nutraceuticals
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: skin care, skin health, bioactive substances, phytonutrients, antioxidants, nutraceuticals

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