Food-derived components as natural skin-whitening strategies: Classification, mechanisms, application forms and prospects.
Fanyu He, Yuan Qi, Yanshun Xu et al.
✦ AI-curated · Sources linked
In 30 seconds
This systematic review examines food-derived components for skin whitening, focusing on their mechanisms and applications. It identifies eight major categories, including polyphenols and alkaloids, which inhibit tyrosinase activity and regulate melanin synthesis. The review highlights the potential of these components in functional foods and skincare, while noting challenges such as low bioavailability and stability.
Key findings
- Food-derived skin-whitening components include eight categories, such as polyphenols and alkaloids.
- These components inhibit tyrosinase activity and regulate melanin synthesis through multiple pathways.
- Oral and topical applications can synergistically enhance skin whitening efficacy.
- Challenges include low bioavailability, poor stability, and insufficient long-term safety evaluations.
Why it matters
Understanding food-derived skin-whitening components offers clinicians insights into safer alternatives to traditional chemical agents, potentially reducing risks associated with skin treatments. This knowledge can inform patient care and product recommendations in dermatology.