2009Journal article
YOUYING TU, YI WANG
The invention discloses an anti-aging Matcha facial mask added with superoxide dismutase, and a preparation method thereof. A gel-shaped mask is prepared by the re-combination of the novel skin-care raw materials, namely, Maccha, and the superoxide dismutase modified by molecule as well as adding other auxiliary ingredients. The proportion of the materials is as follows: 0.5 percent to 20 percent of the Matcha, 0.1 percent of the modified superoxide dismutase, 5 percent to 25 percent of film forming agent, 1 percent to 3 percent of vitamin E, 0.5 percent to 10 percent of humectant and 1 percent to 3 percent of vitamin C. Pigment and spice flavors are not added to the mask of the invention, therefore, the natural color and aroma of green tea are maintained. The mask has the functions of cleaning out free radicals and being anti-oxidation, thus effectively delaying the formation of wrinkles and skin aging. Meanwhile, ultrafine powder used in the mask has good compatibility with water-solubility and basic fat-soluble materials due to the big specific surface area, which helps the skin to absorb more active ingredients so as to be fully moistened.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Sensory / consumer
Taste, aroma, color and how people perceive matcha.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
YOUYING TU, YI WANG. (2009). Matcha anti-senescence face mask added with superoxide dismutase and preparation method thereof.
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