Discover a combination of menard and herbal extracts that moisturize the skin

 Nippon Menard Cosmetics has discovered that the combination of chamomile extract and thyme extract enhances the barrier function of the skin more effectively than when used alone. The combination of these two types of herbal extracts is expected to be applied to health foods that enhance the moisture of the skin.

The research results were announced at the "38th Annual Meeting of the Japanese-Chinese Pharmaceutical Society" (held online from September 4 to 5).

Dry skin is one of the worries that many people feel, and it is said that the deterioration of the "barrier function" of the skin is one of the causes.

The barrier function is a function to prevent the escape of water inside the skin, and the elements necessary to maintain the state at a high level are that it is rich in NMF (Natural Moisturizing Factor) and wraps the keratinocytes. For example, the keratinocyte membrane is strong.

While studying the beauty effects of herbs, the company added the extract "Camomir Extract" extracted from chamomile and the extract "Time Extract" extracted from thyme to the gene (BLMH) that promotes the production of NMF, which is a natural moisturizing factor for the skin. We found that it has the effect of increasing the expression level of the gene (TGM1) that promotes the formation of keratin cell membrane.

Furthermore, it was found that these effects can be enhanced by combining chamomile extract and thyme extract.

From this result, it is expected that the combined use of chamomile extract and thyme extract will increase NMF and strengthen the stratum corneum cell membrane, effectively improving the barrier function of the skin and increasing moisture.

Also, this time, we confirmed the effect of drinking health foods combining ingredients such as chamomile extract, thyme extract, and ceramide for 3 months (men and women in their 20s and 60s, 16 people without drinking, 21 people with drinking).

As a result, drinking for 3 months improved the barrier function of the cheeks and reduced the amount of transepidermal water loss (TEWL). Furthermore, it was confirmed that the dryness of the cheeks was improved.

In the future, we will apply it to the development of new health foods for people suffering from dry skin.

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