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- Styrax Japonicus Branch/Fruit/Leaf Extract
Styrax Japonicus Branch/Fruit/Leaf Extract
Styrax Japonicus Branch/Fruit/Leaf Extract - Ingredient Explanation
Styrax Japonicus Branch/Fruit/Leaf Extract
1. Definition Styrax Japonicus Branch/Fruit/Leaf Extract:
Styrax Japonicus Branch/Fruit/Leaf Extract is an extract derived from the branches, fruits, and leaves of the Styrax Japonicus tree, also known as the Japanese snowbell tree. This extract is rich in antioxidants and has anti-inflammatory properties, making it a popular ingredient in skincare products.2. Use:
Styrax Japonicus Branch/Fruit/Leaf Extract is commonly used in cosmetics for its ability to help protect the skin from environmental stressors and reduce inflammation. It is often included in anti-aging products due to its antioxidant properties, which can help to prevent premature aging of the skin. Additionally, this extract is known for its soothing and calming effects on the skin, making it suitable for sensitive skin types.3. Usage Styrax Japonicus Branch/Fruit/Leaf Extract:
When using cosmetics containing Styrax Japonicus Branch/Fruit/Leaf Extract, it is important to patch test the product first to ensure that it does not cause any irritation or allergic reactions. It is recommended to follow the instructions provided on the product packaging for the best results. This extract can be found in a variety of skincare products, such as serums, creams, and masks, and can be incorporated into both morning and evening skincare routines.4. References:
- Lee, J. H., Kim, Y. G., Ra, J. C., & Choi, J. Y. (2010). Anti-inflammatory effect of Styrax japonicus SIEB. extract on lipopolysaccharide-stimulated murine macrophage RAW 264.7 cells. Journal of microbiology and biotechnology, 20(4), 801-807.
- Kim, Y. J., Kim, H. J., & Kim, J. K. (2014). Antioxidant and anti-inflammatory activities of Styrax japonicus leaf extract. Food Science and Biotechnology, 23(3), 883-889.
- Lee, S. J., Kim, J. H., Kim, J. H., & Lee, S. (2019). Anti-inflammatory effect of Styrax japonicus SIEB. extract on RAW 264.7 cells. Journal of the Korean Society of Food Science and Nutrition, 48(5), 471-475.
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