Bhusal Sonika S., Dhumane Poonam S, Saudagar Ravindra B.
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Bhusal Sonika S.1, Dhumane Poonam S.2 Saudagar Ravindra B.2
1Department of Pharmaceutics, R.G.S. College of Pharmacy, Sapkal Knowledge Hub, Anjaneri, Nasik, Maharashtra, India.
2Department of Quality Assurance Techniques, R.G.S. College of Pharmacy, Sapkal Knowledge Hub, Anjaneri, Nasik, Maharashtra, India.
Volume - 4,
Issue - 2,
Year - 2013
Grapefruit or grape is one of the most diffuse fruits in the world. Its biological name is Vitis vinifera and it belongs to the family Vitaceae. It is the third most widely cultivated fruit after citrus and banana. Globally grapefruit production contributes to about 16% of the total fruit production. However, the harvest is consumed as a fresh fruit and for producing raisins, wine, juice, juice concentrate, squash, beverages, jams and marmalades mostly. The potential of grapefruit in cosmetics is forgotten. It is a rich source of vitamin A and vitamin E. The value of grapefruit in cosmetics has been reported for its skin conditioning activity. It has also been reported to enhance hair growth. Many cosmetically beneficial activities have been suggested for grape seed oil such as astringent, antiseptic, emollient, sun-protection, and moisturiser, etc. Grape is used in cosmetics in its berry, leaf and seed forms. This article aims to bring back the focus on grapefruit for its cosmetic value. It mentions the constituents present in grapefruit along with the most suitable methods of extraction. The safety aspects of grapefruit’s use in cosmeceuticals have also been discussed with special reference to 22 varieties of ingredients found in the fruit.
Cite this article:
Bhusal Sonika S., Dhumane Poonam S, Saudagar Ravindra B. A Review on Grapes: The forgotten berry of cosmetics. Res. J. Topical and Cosmetic Sci. 4(1): July –Dec. 2013 page 77-80.
Bhusal Sonika S., Dhumane Poonam S, Saudagar Ravindra B. A Review on Grapes: The forgotten berry of cosmetics. Res. J. Topical and Cosmetic Sci. 4(1): July –Dec. 2013 page 77-80. Available on: https://rjtcsonline.com/AbstractView.aspx?PID=2013-4-2-9