Effects of Oral supplementation with eggshell membrane (Ovoderm®-AS) on skin health: A randomized, double-blind, placebo-controlled trial

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-03-08 DOI:10.1016/j.jff.2025.106713
Minhee Park , Kyoungae Won , Ji-Hoon Lee , Yuri Park , Myeonghwan Oh , Jun Chang , Jeongrai Lee , Miyeong Lee
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Abstract

Eggshell membrane (ESM, Ovoderm®-AS) contains bioactive compounds like collagen, elastin, hyaluronic acid, glucosamine, and chondroitin sulfate, which promote cellular activity, enhance collagen production, and reduce UV-induced damage. This double-blind, randomized, placebo-controlled trial evaluated the effects of oral ESM supplementation on skin parameters, including wrinkling, elasticity, dermal density, sagging, hydration, transepidermal water loss (TEWL), desquamation, roughness, and serum MMP-2 and MMP-9 levels. One hundred women aged 25–60 were randomized to receive 600 mg/day of ESM or placebo for 12 weeks, with assessments at baseline, 6 weeks, and 12 weeks. ESM significantly improved wrinkling, elasticity, dermal density, sagging, hydration, TEWL, desquamation, and roughness after 12 weeks (p < 0.05). Improvements in elasticity, dermal density, and sagging were observed as early as 6 weeks. No adverse events were reported. In conclusion, ESM is a safe and effective ingredient for improving skin health.

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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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