ORYZANOL (Gamma-Oryzanol)

Descriere

Obtinut din coaja bobului de orez, Oryzanolul este un activ cosmetic deosebit de valoros, care exercita o puternica actiune antioxidanta asupra lipidelor pielii. Totodata Oryzanolul este si un eficient absorbant al radiatiei UV, avand efect fotoprotector si de neutralizare a radicalilor liberi.

Este un activ cosmetic folosit pe scara larga in produsele antiaging si antirid.

Cercetarile in domeniu il considera unul dintre cei mai puternici antioxidanti naturali, avand in acelasi timp calitati remarcabile in alimentatie si farmacologie: hipocolesterolemiant, anticancer, antiinflamator.

Alte denumiri: Gamma-Oryzanol

INCI: Oryzanol

Forma de prezentare: pudra de culoare alb-fildes

Solubilitate: solubil in uleiuri, insolubil in apa

Din punct de vedere chimic, Oryzanolul (denumit si Gamma-Oryzanol) este un derivat ai acidului ferulic, diferenta fiind ca Oryzanolul este liposolubil, in timp ce acidul ferulic este solubil doar in alcool. Din acest punct de vedere Oryzanolul poate fi incorporat si in produse anhidre, numai din  uleiuri si grasimi.

 Oryzanolul are efecte de exceptie asupra pielii:

– stimuleaza circulatia cutanata,
– intarzie aparitia ridurilor
– impiedica oxidarea lipidelor cutanate
– stimuleaza activitatea glandelor sebacee, contribuind la refacerea barierei lipidice de la nivelul epidermului
– contribuie la refacerea membranelor celulare si are efect cicatrizant in cazul dermatitei atopice
– efect antipigmentar: pe de o parte Oryzanolul absoarbe radiatiile UV, impiedicand patrunderea acestora in piele, iar pe de alta parte Oryzanolul diminueaza sinteza melaninei ca urmare a expunerii la soare, in aceeasi masura ca si vitamina C (L-ascorbic acid); prin aceste mecanisme de actiune Oryzanolul impiedica sau incetineste aparitia petelor pigmentare ca urmare a expunerii la soare
– ca si acidul ferulic, al carui ester este, Oryzanolul stimuleaza sinteza cheratinei in firele de par din cap, cu efect

 Proprietati cosmetice:

– antioxidant puternic
– antiinflamator
– inhiba sinteza melaninei, avand actiune depigmentara si de iluminare a pielii
– stimuleaza actiunea glandelor sebacee, avand actiune de refacere a lipidelor din bariera cutanata
– impiedica degradarea colagenului, intr-o masura mai mare decat vitamina C
– protector impotriva radiatiilor UV

 Cum se poate folosi Oryzanolul in cosmetica:

– produse si tratamente antiaging si antirid
– produse si tratamente hidratante si de refacere a pielii mature
– produse de ingrijire a pielii uscate, atopice
– produse de protectie solara (ca adjuvant, alaturi de alte filtre solare)
– creme si lotiuni pentru ingrijirea pielii dupa expunerea la soare
– tratamente vitaminizante si de reintinerire a pielii

Dozaj: 0,5% – 2%

In emulsii se introduce in faza uleioasa; suporta incalzire.

De altel, exista numeroase studii care indica ca Oryzanolul este unul din cei mai eficienti antioxidanti naturali pentru uleiurile alimentare destinate prajirii.

Modalitate de pastrare: in ambalajul original inchis ermetic, in locuri uscate, racoroase, ferit de lumina

Date de siguranta:

– ingredient cosmetic; uz extern.
– a nu se inhala
– a nu se lasa la indemana copiilor

Bibliografie selectiva:

P. Klongpityapong, R. Supabphol, and A. Supabphol, “Antioxidant effects of gamma-oryzanol on human prostate cancer cells,” Asian Pac. J. Cancer Prev. APJCP, vol. 14, no. 9, pp. 5421–5425, 2013.
C. Juliano, M. Cossu, M. C. Alamanni, and L. Piu, “Antioxidant activity of gamma-oryzanol: mechanism of action and its effect on oxidative stability of pharmaceutical oils,” Int. J. Pharm., vol. 299, no. 1–2, pp. 146–154, Aug. 2005.
A. Manosroi, R. Chutoprapat, Y. Sato, K. Miyamoto, K. Hsueh, M. Abe, W. Manosroi, and J. Manosroi, “Antioxidant activities and skin hydration effects of rice bran bioactive compounds entrapped in niosomes,” J. Nanosci. Nanotechnol., vol. 11, no. 3, pp. 2269–2277, Mar. 2011.
M Patel and S N Naik,  Gamma-oryzanol from rice bran oil – A review, Journal of Scientific & Industrial Research, Vol. 63, July 2004, pp. 569-578
M. K. Sharif, M. S. Butt, F. M. Anjum, and S. H. Khan, “Rice bran: a novel functional ingredient,” Crit. Rev. Food Sci. Nutr., vol. 54, no. 6, pp. 807–816, 2014.
C. Punvittayagul, K. Sringarm, C. Chaiyasut, and R. Wongpoomchai, “Mutagenicity and antimutagenicity of hydrophilic and lipophilic extracts of Thai northern purple rice,” Asian Pac. J. Cancer Prev. APJCP, vol. 15, no. 21, pp. 9517–9522, 2014.
Oryza Oil & Fat Chemical Co., “Gamma-oryzanol: Food and cosmetic ingredient,” 2010.
M. S. Islam, H. Yoshida, N. Matsuki, K. Ono, R. Nagasaka, H. Ushio, Y. Guo, T. Hiramatsu, T. Hosoya, T. Murata, M. Hori, and H. Ozaki, “Antioxidant, free radical-scavenging, and NF-kappaB-inhibitory activities of phytosteryl ferulates: structure-activity studies,” J. Pharmacol. Sci., vol. 111, no. 4, pp. 328–337, Dec. 2009.
T. Oka, M. Fujimoto, R. Nagasaka, H. Ushio, M. Hori, and H. Ozaki, “Cycloartenyl ferulate, a component of rice bran oil-derived gamma-oryzanol, attenuates mast cell degranulation,” Phytomedicine Int. J. Phytother. Phytopharm., vol. 17, no. 2, pp. 152–156, Feb. 2010.
A. Manosroi, R. Chutoprapat, M. Abe, W. Manosroi, and J. Manosroi, “Anti-aging efficacy of topical formulations containing niosomes entrapped with rice bran bioactive compounds,” Pharm. Biol., vol. 50, no. 2, pp. 208–224, Feb. 2012.
M. J. Lerma-García, J. M. Herrero-Martínez, E. F. Simó-Alfonso, C. R. B. Mendonça, and G. Ramis-Ramos, “Composition, industrial processing and applications of rice bran γ-oryzanol,” Food Chem., vol. 115, no. 2, pp. 389–404, Jul. 2009
H. Jun, J. H. Lee, B.-R. Cho, W.-D. Seo, H.-W. Kang, D.-W. Kim, K.-J. Cho, and S.-J. Lee, “Dual inhibition of γ-oryzanol on cellular melanogenesis: inhibition of tyrosinase activity and reduction of melanogenic gene expression by a protein kinase A-dependent mechanism,” J. Nat. Prod., vol. 75, no. 10, pp. 1706–1711, Oct. 2012.
J.-S. Choi, M.-H. Jeon, W.-S. Moon, J.-N. Moon, E. J. Cheon, J.-W. Kim, S. K. Jung, Y.-H. Ji, S. W. Son, and M.-R. Kim, “In vivo hair growth-promoting effect of rice bran extract prepared by supercritical carbon dioxide fluid,” Biol. Pharm. Bull., vol. 37, no. 1, pp. 44–53, 2014.
Latha RB, Nasirullah DR, Physico-chemical changes in rice bran oil during heating at frying temperature, J Food Sci Technol. 2014 Feb;51(2):335-40