Incorporation of glycolic extract of cocoa beans (Theobroma cacao L.) into microemulsions and emulgels for skincare
Laryana B. Garcia, Gabriela A. Pires, Denise A.J. Oliveira, Lorena A.O. Silva, Angélica Ferraz Gomes, Juliano Geraldo Amaral, Gislaine Ribeiro Pereira, André Luís Morais Ruela
Topics & Concepts
TheobromineChemistryTheobromaCaffeineHigh-performance liquid chromatographyPolyphenolProanthocyanidinChromatographyFlavonoidFood scienceOrganic chemistryBotanyBiologyAntioxidantEndocrinologyFood Chemistry and Fat AnalysisAfrican Botany and Ecology StudiesPhytochemicals and Antioxidant Activities