Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/34838
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    CNU IR > Offices > 456 >  Item 310902800/34838
    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/34838


    Title: The impact of oral sea-buckthorn oil on skin, blood markers, ocular, and vaginal health: A randomized control trial
    Authors: Chan, Leong-Perng
    Yen, Tung-Wen
    Tseng, Ya-Ping
    Yuen, Tina
    Yuen, Michael
    Yuen, Hywel
    Liang, Chia-Hua
    Contributors: Kaohsiung Med Univ, Coll Med, Fac Med, Dept Otorhinolaryngol Head & Neck Surg
    Kaohsiung Med Univ, Kaohsiung Municipal Ta Tung Hosp, Dept Otorhinolaryngol Head & Neck Surg
    Chia Nan Univ Pharm & Sci, Dept Cosmet Sci
    Chia Nan Univ Pharm & Sci, Inst Cosmet Sci
    Natl Cheng Kung Univ, Inst Basic Med Sci
    Puredia Corp Ltd
    Keywords: Sea Buckthorn
    Cholesterol
    Skin aging
    Dry eyes
    Anti -oxidant
    Date: 2024
    Issue Date: 2024-12-25 11:04:19 (UTC+8)
    Publisher: ELSEVIER
    Abstract: Sea buckthorn have been used for centuries as food and traditional medicine in Asia and Europe. This study evaluated the effects of a nutraceutical consisting of sea buckthorn oil as a functional supplement (OmegiaTM sea buckthorn oil). Subjects were randomly divided into two groups and were given capsules containing or without sea buckthorn oil. Skin elasticity, color, collagen, pore, and redness were measured using skin assessment instruments. Blood samples were taken to assess serum antioxidant levels by using ELISA (enzyme-linked immunosorbent assay) kit. Additionally, a questionnaire survey was conducted to gather information on subjects' experiences in eye discomfort and vaginal dryness issues. After 12 weeks, skin parameters showed improvement, and participants reported relief from dry eyes and vulvar issues. This study highlights the potential of OmegiaTM supplements demonstrating the ability to delay skin aging, increase high-density lipoprotein cholesterol, and antioxidant enzyme activity when used continuously for a period of 12 weeks.
    Relation: Journal of Functional Foods, v.112, Article 105973
    Appears in Collections:[Offices] 456

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