HYBRID EVENT: You can participate in person at Tokyo, Japan or Virtually from your home or work.

5th Edition of International Conference on

Traditional Medicine, Ethnomedicine and Natural Therapies

May 22-23, 2023 | Tokyo, Japan

Traditional Medicine 2022

Irene Dini

Speaker at Traditional Medicine, Ethnomedicine and Natural Therapies 2022 - Irene Dini
University of Napoli, Italy
Title : Food antioxidants in cosmetic formulations


  • Medicinal Plants
  • Nutrition and Diet
  • Traditional Medicine


In recent years food ingredients have been used in the beauty industry since the customers feel that food ingredients are healthier than synthetic chemicals. Fruits, seeds, and leaves raw extracts are used to formulate cosmetic creams or supplements to improve the beauty of skin, nails, and hair. Plants produce secondary metabolites (phytochemicals) to defend themselves against germs, pests, and atmospheric agents. Some of these (e.g., phenols; A, E, and C vitamins; carotenoids; and cysteine sulphoxides) can be useful for formulating skin care products since they have antioxidant properties and can block free radicals. Phenols have skin-healing properties. For example, theaflavins protect against photoaging; anthocyanins reduce UVA-stimulated ROS formation and lipid peroxidation; catechins have anti-collagenase and anti-elastase properties; oral consumption of polyphenols enhances skin elasticity and hydration and reduces skin roughness. The vitamins (e.g., A, C, and E) are used in skin aging formulation since vitamin C controls collagen synthesis; vitamin E softens the skin, and vitamin A regulates the skin cells and collagen production and minimizes scars, burns, and stretch marks. In many cases, the combined use of the topical application and oral intake enhances the results. This work reports the main analytical techniques used to isolate, identify and measure the antioxidant compounds in food.



Dr. Irene Dini is a researcher in Food Chemistry (CHIM 10) at the Department of Pharmacy of "Federico II" the University of Napoli, Specialist in 'Food Science,' Ph.D. in 'Natural Compounds Pharmacologically Active.' 

She teaches as Research Professor of: "Food chemistry," "Spectroscopic methods in food analysis," and "Science of dietary supplements of plant origin" at the Federico II University.

The scientific activity of Prof. Dini is aimed at the study of natural substances and has mainly developed on four themes: a) chemical study of primary and secondary metabolites of food interest b) nutraceutical and nutricosmeceutical study of phytochemicals from food plants c) development of analytical methods for the dosage of metabolites of food and nutricosmeceutical interest d) study of environmentally friendly agronomic techniques capable of improving the nutraceutical interest of food product. She has served on some Editorial Boards:

  • "E-Journal of Chemistry" (Hindawi) as an academic editor, 
  • Antioxidants (MDPI)as a guest editor
  • Molecules (MDPI) as a guest editor
  • Antioxidants (MDPI) as topic editor. 

She has served as board of directors of CIRANAD (Interuniversity Centres of Excellence on food, nutrition and digestive system). 

The results of her studies have been published in the most prestigious food chemistry journals and have been discussed in national and international conferences.