Establishment of a support system for the development of functional food and cosmetic products

Author:

Kawaguchi Tomoaki1

Affiliation:

1. Kurume Research Park Co., Ltd.

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference12 articles.

1. 1) Yo, K. (2019). The mechanisms of skin wrinkle formation and development of anti-wrinkle products, Journal of Japanese Cosmetic Science Society (Nippon Koshohin Gakkaishi), 43, 113–118 (楊一幸. シワ形成メカニズムと抗シワ製品, 日本香粧品学会誌).

2. 2) Fisher, G.J., Wang, Z., Datta, S.C., Varani, J., Kang, S., and Voorhees, J.J. (1997). Pathophysiology of premature skin aging induced by ultraviolet light. N. Engl. J. Med., 337, 1419–1429.

3. 3) Inomata, S., Matsunaga, Y., Amano, S., Takada, K., Kobayashi, K., Tsunenaga, M., Nishiyama, T., Kohno, Y., and Fukuda, M. (2003). Possible involvement of gelatinases in basement membrane damage and wrinkle formation in chronically ultraviolet B-exposed hairless mouse. J. Invest. Dermatol., 120, 128–34.

4. 4) Yagi, M. and Yonei, Y. (2018). Glycative stress and anti-aging: 7. Glycative stress and skin aging. Glycative Stress Research, 5, 50–54.

5. 5) Choi, M.H. and Shin, H.J. (2016). Anti-melanogenesis effect of quercetin. Cosmetics, 3, 18.

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