Skin Glycation inhibition properties of two flavonoid-rich fruit extracts and a cream with these extracts

H. Pageaon, X. Liu, S. Lynch, S. Anderias, I.-C. Liao, P. Brieva, X. Yan

INTRODUCTION

GLYCATION: Glycation is a gradual, non-enzymatic reaction between sugar and an amino acid (Lys, Arg) of a protein such as collagen, which induces the formation of advanced glycation end products (AGEs) on the proteins and is a multi-phase process. AGEs provoke biomechanical and biological modifications of cellular functions and induce inflammatory pathways that contribute to skin aging. Exogenous factors like UV rays are known to accelerate the formation of AGEs in skin, which further exacerbates the signs of skin aging.¹

OBJECTIVES: The goal of this research was to evaluate the glycation inhibition efficacy of blueberry and pomegranate fruit extracts and a new flavonoid fruit extract cream containing these extracts.

STUDIES:

1. In Tubo – a 4-week collagen-ribose in tubo model to demonstrate inhibition of collagen glycation by blueberry and pomegranate fruit extracts alone and in a combination of blueberry and pomegranate fruit extracts.
2. Ex Vivo – a 7-day UV-induced glycation model in ex vivo skin to demonstrate inhibition of glycation by a combination of blueberry and pomegranate fruit extracts.
3. In Vivo – a 5-day UV-induced glycation clinical model to demonstrate the glycation inhibition efficacy of the flavonoid fruit extract cream.