Di Lorenzo Ritamaria, Ferraro Maria Grazia, Carrera Ceferino, Iazzetti Federica, Chinchilla Nuria, Maisto Maria, Aliaño-González María José, Piccolo Vincenzo, Romano Anabela, Ricci Lucia, Medronho Bruno, Marzocchi Adua, Piccolo Marialuisa, Tenore Gian Carlo, Irace Carlo, Laneri Sonia
Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy.
Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, 80131 Naples, Italy.
Antioxidants (Basel). 2025 Feb 27;14(3):278. doi: 10.3390/antiox14030278.
This study explores the potential of L. pomace, a by-product of the food industry, as a natural ingredient for skincare applications. In Portugal, L. fruits are traditionally used to produce "Aguardente de Medronho", a spirit with a protected geographical indication. The distillation process generates pomace, comprising skins, pulp remnants, seeds, and residual alcohol rich in phenolic compounds, whose levels are significantly increased during distillation. In addition to their documented high antioxidant content, these residues also display notable antimicrobial properties. However, their potential benefits for skin health have not yet been explored. The methodology entailed the preparation of the pomace extract and a comprehensive analysis of its polyphenolic content and antioxidant capacity under laboratory conditions and in preclinical cellular models. The by-products demonstrated a high polyphenol content and potent antioxidant activity, comparable to vitamin C. Bioscreening on human skin models (i.e., dermal fibroblasts and keratinocytes) revealed their ability to reduce reactive oxygen species (ROS) formation under oxidative stress in skin cells, highlighting their potential to mitigate skin aging and damage caused by environmental pollutants. Moreover, bioscreens in vitro revealed a high safety profile, without any interference with cell viability at concentrations up to 100 µg/mL. These findings support the use of L. pomace extract as a sustainable ingredient for the development of antioxidant-rich and eco-friendly cosmetic or dermatologic products.
本研究探讨了食品工业副产品李属果渣作为护肤品天然成分的潜力。在葡萄牙，李属水果传统上用于生产具有受保护地理标志的烈酒“阿瓜德特·德·梅德龙霍”。蒸馏过程会产生果渣，其包括果皮、果肉残渣、种子以及富含酚类化合物的残余酒精，这些酚类化合物的含量在蒸馏过程中会显著增加。除了其已记录的高抗氧化剂含量外，这些残渣还具有显著的抗菌特性。然而，它们对皮肤健康的潜在益处尚未得到探索。该方法包括制备果渣提取物，并在实验室条件和临床前细胞模型下对其多酚含量和抗氧化能力进行全面分析。这些副产品显示出高多酚含量和强大的抗氧化活性，与维生素C相当。在人类皮肤模型（即真皮成纤维细胞和角质形成细胞）上进行的生物筛选表明，它们能够减少皮肤细胞在氧化应激下活性氧（ROS）的形成，突出了它们减轻环境污染物导致的皮肤衰老和损伤的潜力。此外，体外生物筛选显示出高安全性，在浓度高达100μg/mL时对细胞活力没有任何干扰。这些发现支持将李属果渣提取物用作可持续成分，以开发富含抗氧化剂且环保的化妆品或皮肤科产品。
