Potential Role of Oleanolic and Ursolic Acids from Food and Plant Materials as Natural Ingredients for the Cosmetic Industry: A Review-Reference-Cited by-同舟云学术

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Potential Role of Oleanolic and Ursolic Acids from Food and Plant Materials as Natural Ingredients for the Cosmetic Industry: A Review

Published:2023-03-24 Issue:4 Volume:3 Page:576-591
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Mejía-Valdez Daniel¹^ORCID,Antunes-Ricardo Marilena¹²^ORCID,Martínez-Ávila Mariana¹,Guajardo-Flores Daniel¹

Affiliation:

1. Centro de Biotecnología FEMSA, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo León C.P. 64849, Mexico

2. The Institute for Obesity Research, Tecnologico de Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. 64849, México

Funder

Consejo Nacional de Ciencia y Tecnología

Instituto Tecnológico y de Estudios Superiores de Monterrey

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00319

Reference158 articles.

1. Flavonoids: A complementary approach to conventional therapy of COVID-19?

2. Oleanolic Acid and Its Derivatives: Biological Activities and Therapeutic Potential in Chronic Diseases

3. The comparison of some depigmentation techniques towards reccurence of gingival hyperpigmentation: a systematic review

4. Hydrogel wound dressings for bioactive treatment of acute and chronic wounds

5. Ursolic Acid and Oleanolic Acid: Pentacyclic Terpenoids with Promising Anti-Inflammatory Activities

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating sacha inchi (Plukenetia volubilis) oil stability and physicochemical properties: A comparison between conventional extraction and supercritical fluids;Food Chemistry;2025-01

2. Enhancement of oleanolic acid concentration through acid hydrolysis of saponin-rich extracts from Chenopodium berlandieri;Food Chemistry;2024-08

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