Fragaria Ananassa Fruit Juice

1. Definition Fragaria Ananassa Fruit Juice:

Fragaria Ananassa Fruit Juice, commonly known as strawberry juice, is the liquid extracted from the fruit of the Fragaria Ananassa plant. It is rich in vitamins, antioxidants, and natural fruit acids that can provide numerous benefits for the skin.

2. Use:

Fragaria Ananassa Fruit Juice is commonly used in cosmetics for its skin-brightening, anti-aging, and moisturizing properties. It can help improve the overall appearance of the skin, reduce the appearance of fine lines and wrinkles, and promote a more youthful complexion. The juice is often included in facial masks, serums, and creams to help nourish and revitalize the skin.

3. Usage Fragaria Ananassa Fruit Juice:

When using cosmetics containing Fragaria Ananassa Fruit Juice, it is important to follow the instructions provided by the manufacturer. It is recommended to perform a patch test before applying the product to the entire face to check for any allergic reactions or sensitivities. Avoid contact with the eyes, and if irritation occurs, discontinue use immediately. It is also important to store products containing Fragaria Ananassa Fruit Juice in a cool, dry place away from direct sunlight to maintain their effectiveness.

4. References:

- Sánchez, G., Aznar, M., & Llorach, R. (2004). High-performance liquid chromatography with diode array detection for the determination of phenolic compounds in peel and pulp from different apple varieties. Journal of Chromatography A, 1046(1-2), 157-163.

- Naz, S., Siddiqi, R., & Ahmad, S. (2014). Phenolic content and antioxidant activity of some food and medicinal plants. International Journal of Food Science and Nutrition, 65(3), 416-420.

- Giampieri, F., Alvarez-Suarez, J. M., Mazzoni, L., Forbes-Hernández, T. Y., Gasparrini, M., & Gonzàlez-Paramàs, A. M. (2012). An anthocyanin-rich strawberry extract protects against oxidative stress damage and improves mitochondrial functionality in human dermal fibroblasts exposed to an oxidizing agent. Food & Function, 3(2012), 22-37.