Oxidative stress, which is a result of overproduction and accumulation of free radicals, is the main cause of several skin degenerative diseases, such as aging. Polyphenols, such as gallic acid, are an important class of naturally occurring antioxidants. They have emerged as strong antioxidants that can be used as active cosmetics. The purpose of this study was to develop a gallic acid-loaded cosmetic gel formulation and characterize it using rheological, mechanical, and bioadhesive tests. Its antioxidant effect in the stratum corneum was evaluated by a non-invasive method. According to the characterization tests, the formulation exhibited skin adhesiveness and pseudoplastic behavior without thixotropy, rendering it suitable for use as a cosmetic formulation. Furthermore, the non-invasive method indicated the antioxidant effect in the stratum corneum, with the global lipid peroxide reduction being 33.97 ± 11.66%. Thus, we were able to develop a promising gallic acid-loaded gel formulation that could reduce lipid peroxides and thus combat skin oxidative stress.

Consumption of functional food has been growing recently, and products with healthier ingredients can influence the purchasing decisions. Studies have been shown that the development of chocolates with addition of functional ingredients can improve its nutritional properties. Considering it, the present study demonstrated that the addition of lyophilized kale and grape can modify physical, nutritional and physicochemical characteristics of the chocolates. The enriched milk chocolates showed higher values of dietary fibers and mineral content, which improved nutritional quality of the product when compared to plain milk chocolates. The results of the HPLC-DAD suggested the transference of phenolic compounds of kale and grape to the final enriched chocolates. The sensorial analysis indicated that differences among the formulated chocolates were indeed perceived and were well accepted. Thus, the addition of kale and grape in chocolates may be an alternative to improve the nutritional characteristics and the polyphenolic compound content in these chocolates.

Baccharis is one of the largest genera of Asteraceae and its species are used in folk medicine for several medicinal purposes due to the presence of bioactive compounds. We investigated the phytochemical composition of polar extracts of B. sphenophylla. Using chromatographic procedures, diterpenoids (ent-kaurenoic acid), flavonoids (hispidulin, eupafolin, isoquercitrin, quercitrin, biorobin, rutin, and vicenin-2), caffeic acid, and chlorogenic acid derivatives (5-O-caffeoylquinic acid and its methyl ester, 3,4-di-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid, and 3,5-di-O-caffeoylquinic acid and its methyl ester) were isolated from polar fractions and are described. The extract, polar fractions, and fifteen isolated compounds were evaluated in relation to radical scavenging activity using two assays. Chlorogenic acid derivatives and flavonols exhibited higher antioxidant effects, confirming that B. sphenophylla is an important source of phenolic compounds with antiradical properties.