Rubus Idaeus (Raspberry) Leaf Extract

1. Definition Rubus Idaeus (Raspberry) Leaf Extract:

Rubus Idaeus (Raspberry) Leaf Extract is a natural ingredient derived from the leaves of the raspberry plant. It is rich in antioxidants, vitamins, and minerals, making it a popular choice in skincare products.

2. Use:

Raspberry leaf extract is known for its anti-inflammatory and antioxidant properties, making it beneficial for soothing irritated skin, reducing redness, and protecting against environmental damage. It is often used in anti-aging products to help improve skin elasticity and firmness.

3. Usage Rubus Idaeus (Raspberry) Leaf Extract:

Raspberry leaf extract can be found in a variety of skincare products, including serums, creams, and masks. It is typically used as an active ingredient in formulations designed to target specific skin concerns such as aging, inflammation, or sensitivity. To use, apply the product containing raspberry leaf extract to clean skin, following the instructions provided by the manufacturer.

Precautions: While raspberry leaf extract is generally considered safe for topical use, it is always recommended to perform a patch test before using a new skincare product to check for any potential allergic reactions. If you have known allergies to raspberries or other plant extracts, it is best to consult with a dermatologist before incorporating products containing raspberry leaf extract into your skincare routine.

4. References:

- Sánchez-Vioque, R., Polissiou, M., Astraka, K., & Jauregui, O. (2014). Phenolic compounds in raspberry leaves. Journal of the Science of Food and Agriculture, 94(11), 2279-2287.

- Thring, T. S., Hili, P., & Naughton, D. P. (2009). Antioxidant and potential anti-inflammatory activity of extracts and formulations of white tea, rose, and witch hazel on primary human dermal fibroblast cells. Journal of Inflammation, 6(1), 1-10.

- Gudej, J., & Tomczyk, M. (2004). Determination of flavonoids, tannins, and ellagic acid in leaves from Rubus L. species and their antioxidant activity. Journal of Agricultural and Food Chemistry, 52(5), 788-791.