Antioxidants are compounds that terminate chain reactions initiated by free radicals, protecting cells from damage. They help protect skin from sun damage and signs of aging by guarding cells from free radical attack. Common antioxidant-rich foods include berries, citrus fruits, green tea, garlic, and herbs like ginkgo biloba and Asian ginseng. Preservatives prevent spoilage by being effective over a product's shelf life while being safe, non-toxic and not interacting with other ingredients. Common natural preservatives include tea tree oil, thyme oil, grapefruit seed extract, lemon, honey, and bee propolis.

1. ANTIOXIDANTS
Oxidation is a chemical reaction that transfers electrons
from a substance to an oxidizing agent by producing free
radicals, which start chain reactions that damage cells
whereas antioxidants terminate these chain reactions by
being oxidized themselves.

2. Role of antioxidant on skin
The free radicals gain an electron from natural proteins in the skin to acquire
stability. As a result, the structure of the skin is damaged and its cellular structure is
weakened.
Sometimes, free radicals also alter DNA, which results in aging and illness.
Antioxidants can help protect skin from the damaging effects of the sun and
protect the skin from the inside out by guarding the cells from damage.
Vitamin A, C, E and mineral selenium help fortify cells against free radicals.
Antioxidants also reduce wrinkles.
Coenzyme Q10 in nano emulsions enhances cell activity and has a anti wrinkle
effect because it gobbles up free radicals. Also protect against
harmful ultraviolet rays.

3. Herbs as Antioxidants
Fruits: Berries (Cherry, blueberry, strawberry, raspberry, crowberry, blackberry, black
currant), pomegranate, grapes, orange, plums, pineapple, kiwi fruit, apricots, prunes,
dates, figs, apples
Vegetables: chilli pepper, red cabbage, peppers, parsely, artichoke, sprouts, spinach,
lemon, ginger, red beets, tomatoes etc.
Legumes: broad beans, pinto beans, soybeans etc.
Nuts and Seeds: Almonds, pecans, walnuts, hazelnuts, ground nuts, pistachio etc.
Cereals: Barley, Millet, oats, corn etc.
Spices: cloves, cinnamon, oregano etc.

4. HERBS FUNCTIONS DOSAGE
Green Tea
(Camellia sinensis)
Prevents skin, lung and
stomach cancers, lowers
blood pressure and LDL
cholesterol levels to prevent
heart disease and boosts
immune system to protect
against flu.
Tea: 2-3 cups a day
Capsules: 250 mg a day
Grape seed extract
(Vitis vinifera)
Obtained from seeds of red
and blue grapes. Protects
capillaries. It also improves
circulation, prevents blood
clotting and lowers
cholesterol levels.
Capsules: 30-150 mg/day in
divided doses

5. Garlic
(Allium sativum)
Enhances immune
function, destroys cancer
cells, regulates blood
pressure and cholesterol
levels and inhibits blood
clotting to prevent heart
disease and stroke
Capsules: 2g a day of
standardized extract with
food.
Bilberry
(Vaccinium myrtillus)
Protects arteries and
capillaries and inhibits
blood clotting
Capsules: 160-480 mg/day
in divided doses

6. Asian Ginseng
(Panax ginseng)
Regulates blood pressure,
reduces the effects of
physical and emotional
stress on the body and
promote homeostasis
Tea: 2-3 cups a day
Capsules: 250 to 500 mg a
day
Ginkgo
(Ginkgo biloba)
Enhances overall
circulation, particularly in
the brain’s small blood
vessels.
Capsules: 120mg per day

7. PRESERVATIVES
Ideal Properties of Preservatives
Should be effective over the anticipated shelf life
Preferably be liquid and soluble
Effective over a wide pH range
Not be deactivated by other ingredients
Odorless, colorless and safe
Free of toxicity

8. Tea Tree Oil
Also known as Melaleuca Oil obtained from the seeds of Camelia sasanqa
(Theaceae)
Thyme Oil
Obtained from Thymus vulgaris (Labiatae)
Used as antiseptic
Grapefruit seed extract
Obtained from Vitis vinifera (Vitaceae)
It is a natural antibiotic, antiseptic, disinfectant and preservative

9. α-tocopherol acetate
Also known as vitamin E abundant in whole wheat, rice germ and
vegetable oils.
It prevents oil from going rancid
Citric Acid
Found abundantly in citrus fruits and berries
It is a powerful antioxidant
Neem Oil
Obtained from seeds of Azadirachta indica, Meliaceae
It is anti-fungal, anti-bacterial, anti-protozoan and a spermicidal

10. Lemon
Obtained from Citrus lemon (Rutaceae)
The acid C6H8O7 promotes preservation
It is rich in vitamin C and removes moisture to prevent spoilage and rotting
Honey
It is obtained from the nectar of the flowers by honey bee Apis mellifera, Apidae
Highly stable against microbial growth because of its low moisture content and
water activity, low pH and anti-microbial constituents
Bee Propolis
It is a mixture of beeswax and resins collected by honeybee from plants particularly
flowers and leaf buds, it is used the line and seal the comb
Antibacterial and antifungal