辣木油有月见草油17倍的抗氧化能力么？还是商家的广告？不管怎么样，他油酸含量比较多，所以稳定容易保存吧

It is well known that most of the antioxidants and free radical neutralizers that have been used in cosmetic compositions for anti aging benefits are absorbed quickly into deeper layers of skin, and then transported away by bloodstream. Moringa Oil with antioxidants or free radical neutralizers can be temporarily bound to skin surface to retard their penetration into deeper layers of skin and provide extra-cellular antioxidant or free-radical neutralizing benefits.

A combination of antioxidants is more effective than a single antioxidant on an equal weight basis due to antioxidant cascade mechanism. Moringa with more than 46 antioxidants makes it an effective antioxidant. Moringa oil is a very stable carrier which is highly nutritious to the skin and similar in composition to olive oil but much lighter. It is a powerful natural antioxidant with excellent skin smoothing properties.

Moringa oil soothes and softens the skin. It moisturizes and revitalizes chronic dry skin, sometimes subject to itching or flaking. It also has nourishing and emollient properties giving it benefits for use in skin and hair care products. Moringa oil is rich in oleic acid with excellent moisturizing, cleansing and nourishing properties makes this ideal for use in skincare, hair care, soap and massage products

[此贴子已经被作者于2010/5/28 0:10:29编辑过]

我选干性油，多元饱和脂肪酸高的，帮助皮肤抗氧化

辣木油的油酸含量高，比较容易保存，又VE含量高，能帮助别的抗氧化，但随着VE逐步被氧化，还是一样会变质的

偶觉得2-3几种油搭配下效果会更好，只是个人觉得哈。再说基础油到底能渗透到多深，最后被皮肤吸收多少，貌似商家都颇有夸大之处。

5555 书到用时方很少，偶去看皮肤结构图去鸟

[此贴子已经被作者于2010/5/28 8:36:36编辑过]

同问？

[此贴子已经被作者于2010/9/13 21:09:34编辑过]

以下是引用flora72在9/13/2010 9:09:00 PM的发言：

此主题相关图片如下1.jpg：

[此贴子已经被作者于2010/9/13 21:09:34编辑过]

哇！真强，能把前面的实验步骤啥的发出来吗？看看用量多少

不知道把人家论文都贴来会不会不好， 是2009年10月“林产化学与工业”， 第一作者段琼芬， 百度的， 呵呵，有个链接：

http://www.doc88.com/p-77839657540.html

看剂量是每个小白后背给0.3克

结论是辣木油有中度防晒功能，还有小白很可怜

辣木油对紫外线的吸收能力和它的浓度是有关系的（不同浓度的辣木油吸收紫外线的波长范围不同），只有达到一定浓度（大于30%）才能发挥它最全面的功效；而且随着暴露在紫外线下时间的增加，低浓度辣木油对紫外线的吸收能力趋于饱和，较高浓度的辣木油MS能够提供更长时间的保护。辣木油的储存一定要注意避光，以免造成其活性成分损失。

以上结论均源于http://www.chnfood.cn/data/upload//download/20_kNbPCo.pdf