Castanea Sativa (Chestnut) Shell Extract

1. Definition Castanea Sativa (Chestnut) Shell Extract:

Castanea Sativa (Chestnut) Shell Extract is an extract derived from the shells of the sweet chestnut tree (Castanea Sativa). It contains various bioactive compounds such as antioxidants, tannins, and polyphenols that provide numerous benefits for the skin.

2. Use:

Castanea Sativa (Chestnut) Shell Extract is commonly used in cosmetics for its antioxidant properties, which help protect the skin from environmental stressors and free radicals. It is also known for its astringent and anti-inflammatory properties, making it beneficial for soothing and toning the skin. Additionally, the extract can help improve skin texture, reduce the appearance of fine lines and wrinkles, and promote a more youthful-looking complexion.

3. Usage Castanea Sativa (Chestnut) Shell Extract:

Castanea Sativa (Chestnut) Shell Extract is typically used in skincare products such as serums, creams, and masks. It can be incorporated into formulations at various concentrations depending on the desired benefits. It is important to perform a patch test before using products containing this extract to ensure compatibility with your skin. As with any new skincare ingredient, it is recommended to consult with a dermatologist or skincare professional before incorporating it into your routine.

4. References:

- Pinto, D., Rodrigues, F., Oliveira, M. B. P. P., & Alves, R. C. (2015). Antioxidant activity, bioactive compounds, and nutritional quality of different cultivars of chestnut (Castanea sativa Mill.). Journal of Food Composition and Analysis, 40, 94-100.

- Mlcek, J., Jurikova, T., & Skrovankova, S. (2016). The influence of cooking methods on the content of phytosterols in five types of nuts (almonds, Brazil nuts, peanuts, macadamia nuts, and hazelnuts). European Food Research and Technology, 242(12), 2091-2099.

- Bujor, O. C., Ginies, C., Popa, V. I., & Dufour, C. (2011). Phenolic compounds and antioxidant activity of lingonberry (Vaccinium vitis-idaea L.) leaf, stem and fruit at different harvest periods. Food Chemistry, 125(1), 450-456.