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Copyright of New Food Industry is the property of NFI LLC. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of New Food Industry is the property of NFI LLC. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Anti-aging effects of a Salacia plant, Salacia reticulata, on skin were investigated in in vitro evaluation systems. Aqueous extracts prepared from the leaves and stems of S. reticulata inhibited the activities of hyaluronidase and collagenase activities. Furthermore, these extracts of S. reticulata showed a suppressive effect against the degradation of insoluble elastin fibers caused by irradiation with ultraviolet ray (UV). These results suggest that the extracts prepared from the leaves and stems of S. reticulata could prevent the wrinkles and sagging, and keep the moisturizing capacity in the skin. Though polyphenol components, such as mangiferin, (-)-epicatechin (EC), and (-)-epigallocatechin (EGC), partialy contributed to the inhibitory effects on hyaluronidase and collagenase activities, other active components would be predicted. The extracts of S. reticulata did not strongly inhibit elastase activity. Next, the extracts of S. reticulata also inhibited the formation of Amadori compounds and Advanced Glycation End Products (AGEs) which are procduced from Amadori compounds. Then the extracts of S. reticulata are expected to prevent saccharification reaction according to aging in human body. The polyphenol components in the extracts could contribute to the suppressive effects of the extracts on the degradation of elastin fibers with irradiation of UV and the formations of Amadori compounds and AGEs by their antioxidative activities. The extracts of the leaves and stems of S. reticulata have the potential to prevent various symptoms seen in skin aging. [ABSTRACT FROM AUTHOR]

Copyright of New Food Industry is the property of NFI LLC. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of New Food Industry is the property of NFI LLC. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of New Food Industry is the property of NFI LLC. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of New Food Industry is the property of NFI LLC. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)