research Uji Aktivitas Ekstrak Air Kulit Delima (Punica granatum L.) terhadap Pertumbuhan Rambut Kelinci Jantan
A 5% pomegranate peel water extract optimally enhances hair growth.
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990-1000 / 1000+ results research Comprehensive Review of Perilla frutescens: Chemical Composition, Pharmacological Mechanisms, and Industrial Applications in Food and Health Products
Perilla frutescens is a versatile herb with health benefits and potential in food and industrial uses.
research Restoring natural hair pigmentation: clinical assessment of safety and efficacy of an ayurvedic leave-on treatment
The Ayurvedic treatment safely and effectively restores natural hair color by increasing black hair and reducing grey hair.
research Potential Cosmetic Applications of Dihydroartemisinin
Dihydroartemisinin could be a versatile cosmetic ingredient but needs more research and development.
research Nothopanax scutellarium: Natural Hair Growth Plant
Mangkokan leaves may help hair growth and health.
research Clinical assessment of CL22209, a standardized proprietary extract of Asparagus racemosus, for mitigating vasomotor and menstrual symptoms in perimenopausal women: A randomized, double-blind, placebo-controlled study
CL22209, an Asparagus racemosus extract, safely reduces perimenopausal symptoms and balances hormones.
research Optimization of Liquid Shampoo Formula from Chia Seed Oil (Salvia hispanica L) Using the Simplex Lattice Design Method
The optimized chia seed oil shampoo is effective and meets quality standards.
research Eficacia en alopecia de un acondicionador anticaída con Serenoa serrulata y tocoferol. Estudio piloto
The conditioner with Serenoa serrulata and tocoferol helps reduce hair loss.
research 부챗말 Glucopyranosyldiacylglycerol의 탈모방지 효능
Padina arborescens and its component MOGG may help prevent hair loss through several actions, including blocking a hair loss-related enzyme.
research Numbing Aesthetics: Taste and Tempers of Peppercorn / Mountain Pepper / Sanshō
Peppercorn's rich cultural and historical significance was reduced to just a flavor by 20th-century chemists.