Vaccinium Corymbosum (Blueberry) Fruit

1. Definition Vaccinium Corymbosum (Blueberry) Fruit:

Vaccinium Corymbosum (Blueberry) Fruit is a small, round, deep blue fruit that belongs to the Vaccinium family. It is known for its antioxidant properties and is commonly used in skincare products for its ability to protect the skin from environmental stressors and promote a healthy complexion.

2. Use:

Blueberry fruit extract is often used in cosmetics for its antioxidant, anti-inflammatory, and anti-aging properties. It helps to protect the skin from free radical damage, reduce inflammation, and improve overall skin tone and texture. Blueberry fruit extract is also rich in vitamins A, C, and E, which are essential for maintaining healthy skin.

3. Usage Vaccinium Corymbosum (Blueberry) Fruit:

Blueberry fruit extract can be found in a variety of skincare products, including serums, moisturizers, and masks. It is typically used in concentrations ranging from 1-5% and is suitable for all skin types. To use blueberry fruit extract, apply a small amount of the product to clean, dry skin and gently massage it in until fully absorbed. It can be used daily as part of a skincare routine to help protect and nourish the skin.

4. References:

- Määttä, K. R., Kamal-Eldin, A., & Törrönen, A. R. (2003). High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection. Journal of Agricultural and Food Chemistry, 51(18), 4889-4895.

- Grace, M. H., Esposito, D., Dunlap, K. L., & Lila, M. A. (2014). Comparative analysis of phenolic content and profile, antioxidant capacity, and anti-inflammatory bioactivity in wild Alaskan and commercial Vaccinium berries. Journal of Agricultural and Food Chemistry, 62(18), 4007-4017.

- Venditti, E., Bacchetti, T., Tiano, L., Carloni, P., Greci, L., & Damiani, E. (2017). Hot water-soluble antioxidants from Vaccinium myrtillus (bilberry) modulate lipid peroxidation. International Journal of Food Sciences and Nutrition, 68(3), 291-299.