Chinese flower holds potential as skin lightening ingredient

An extract from the Asian plant Osmanthus fragrans may be a possible skin lightening ingredient, according to Taiwanese scientists.

The plant is already used commonly in Asia as a flavour additive for tea and other beverages, and is in high demand as a fragrance ingredient.

And, according to findings published in the journals LWT – Food Science and Technology it shows potential for inhibiting the action of the enzyme tyrosinase which is involved in the synthesis of melanin.

Researhers led by Li-chen Wu from National Chi Nan University.

In terms of melanin formation, in vitro studies with B16F10 cells (a mouse melanoma model) showed a reduction in tyrosinase activity and melanin formation in a dose-dependent manner. Not clear if the tests were done to show topical versus ingested application.

Experiments to study how the extract may affect the oxidation of tyrosine revealed that the presence of luteolin in the extract was behind the “uncompetitive inhibitory effect upon the oxidation of tyrosine”.

“We have confirmed in current study that the OFE contained substantial amounts of total phenolic compounds and flavonoids, which not only acted as tyrosinase inhibitors but also provided antioxidant activity, as revealed by the scavenging activity toward ABTS and DPPH radicals,” said the researchers.

Source: LWT – Food Science and Technology

Volume 42, Issue 9, Pages 1513-1519

“Antioxidant activity and melanogenesis inhibitory effect of the acetonic extract of Osmanthus fragrans: A potential natural and functional food flavour additive”

Authors: L. Wu, L.-H. Chang, S.-H. Chen, N. Fan, J.A. Ho

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