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November 2021 in “Frontiers in Molecular Biosciences” Reducing reactive oxygen species can help treat nerve damage from platinum cancer drugs.
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August 2014 in “Journal of dermatological science” Pueraria thunbergiana extract may help prevent hair from turning gray.
November 2022 in “Munich Personal RePEc Archive (Ludwig Maximilian University of Munich)” Phosphatidylinositol 4-kinases are crucial for root growth, defense, and immunity in Arabidopsis thaliana.
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January 2013 in “BioMed research international” The conclusion suggests a new acne treatment that controls bacteria by reducing water in the skin's pores using sugar-like substances.
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June 2019 in “Journal of Biological and Scientific Opinion” PPD in mehendi can cause serious health problems and needs regulation.
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August 1982 in “Archives of dermatology” A new side effect of aromatic retinoid treatment is soft nails.
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August 2017 in “Asian Journal of Pharmaceutical and Clinical Research” The 1% ethyl acetate fraction ethosomal gel from Nothopanax scutellarium leaves promotes hair growth but can mildly irritate the skin.
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January 2015 in “Evidence-based Complementary and Alternative Medicine” An extract from Quercus acutissima bark was found to reduce sebum production and block an enzyme linked to acne.
March 2023 in “Chemical biology & drug design” Panax notoginseng saponins help hair growth in mice.
January 2012 in “Human health handbooks” Shampoos with specific ingredients are effective and safe for treating scalp psoriasis.
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April 2020 in “The FASEB journal” Poncirin is a promising inhibitor of Janus Kinase 3, potentially better than tofacitinib.
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June 2020 in “Cosmetics” Broussonetia papyrifera extract helps hair growth by regulating specific proteins.
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September 2014 in “Beni-Suef University Journal of Basic and Applied Sciences” Cuscuta reflexa extracts and an isolate promoted hair growth and could be natural treatments for hair loss.
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January 2020 in “Gastronomica The Journal of Food and Culture” Peppercorn's rich cultural and historical significance was reduced to just a flavor by 20th-century chemists.