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Exploring the Potential of Anthocyanins for Repairing Photoaged Skin: A Comprehensive Review.

Authors :
Guo, Xinmiao
He, Linlin
Sun, Jiaqiang
Ye, Hua
Yin, Cuiyuan
Zhang, Weiping
Han, Hao
Jin, Wengang
Source :
Foods; Nov2024, Vol. 13 Issue 21, p3506, 19p
Publication Year :
2024

Abstract

Long-term exposure to ultraviolet (UV) rays can result in skin photoaging, which is primarily characterized by dryness, roughness, pigmentation, and a loss of elasticity. However, the clinical drugs commonly employed to treat photoaged skin often induce adverse effects on the skin. Anthocyanins (ACNs) are water-soluble pigments occurring abundantly in various flowers, fruits, vegetables, and grains and exhibiting a range of biological activities. Studies have demonstrated that ACNs contribute to the repair of photoaged skin due to their diverse biological characteristics and minimal side effects. Evidence suggests that the stability of ACNs can be enhanced through encapsulation or combination with other substances to improve their bioavailability and permeability, ultimately augmenting their efficacy in repairing photoaged skin. A growing body of research utilizing cell lines, animal models, and clinical studies has produced compelling data demonstrating that ACNs mitigate skin photoaging by reducing oxidative stress, alleviating the inflammatory response, improving collagen synthesis, alleviating DNA damage, and inhibiting pigmentation. This review introduces sources of ACNs while systematically summarizing their application forms as well as mechanisms for repairing photoaged skin. Additionally, it explores the potential role of ACNs in developing functional foods. These findings may provide valuable insight into using ACNs as promising candidates for developing functional products aimed at repairing photoaged skin. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
21
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
180783837
Full Text :
https://doi.org/10.3390/foods13213506