열 펌 시술 시 렌틸콩 추출물의 적용량과 적용시점에 따른 모발보호효과 (A Study on the Hair Protection Effects of Lens Culinaris Extract by the Time and Amount of its Application during Heat Perm)

서지정보

· 발행기관 : 한국인체미용예술학회
· 수록지 정보 : 한국인체미용예술학회지 / 18권 / 3호 / 67 ~ 78페이지
· 저자명 : 박병규, 전홍신, 고경숙

초록

This study attempted to investigate the hair-protection effects of Lens culinaris extract by the time and amount of its application during a heat perm through its great antioxidant activities. For this, testees were divided into two groups: P group (5%, 10% and 15% Lens culinaris extract added to the reducing agent) and J group (5%, 10% and 15% Lens culinaris extract added to the oxidant). Then, the following was analyzed with the hair: tensile strength, thickness, cuticle, components and ingredients. The results found the following: In terms of tensile strength, the P1 group was the highest with 153.19 ± 23.00, followed by the J1 group (124.80 ± 21.71). In hair thickness, the P2 group was 0.038 ± 0.009 mm while the J1 group showed results (0.040 ± 0.003mm) closest to healthy hair. In cuticle conditions, P1 showed 432.660 nm ± 12.283 while J1 was 427.880 ± 12.051 nm. In J1, some slight cuticle degradation and exfoliation were observed. Compared to the control group, however, J1 showed a relatively consistent cuticle and stable pattern. According to analysis of components, J1 was the highest with 9.17 Wt% while P1 was 9.13 Wt% in sulfur contents, which means that Lens culinaris extract makes up for sulfur. The said results prove that an addition of Lens culinaris extract during digital perms would reduce hair damage. In particular, the addition of 5% Lens culinaris extract to the oxidant appears to be more effective in hair protection.

영어초록

This study attempted to investigate the hair-protection effects of Lens culinaris extract by the time and amount of its application during a heat perm through its great antioxidant activities. For this, testees were divided into two groups: P group (5%, 10% and 15% Lens culinaris extract added to the reducing agent) and J group (5%, 10% and 15% Lens culinaris extract added to the oxidant). Then, the following was analyzed with the hair: tensile strength, thickness, cuticle, components and ingredients. The results found the following: In terms of tensile strength, the P1 group was the highest with 153.19 ± 23.00, followed by the J1 group (124.80 ± 21.71). In hair thickness, the P2 group was 0.038 ± 0.009 mm while the J1 group showed results (0.040 ± 0.003mm) closest to healthy hair. In cuticle conditions, P1 showed 432.660 nm ± 12.283 while J1 was 427.880 ± 12.051 nm. In J1, some slight cuticle degradation and exfoliation were observed. Compared to the control group, however, J1 showed a relatively consistent cuticle and stable pattern. According to analysis of components, J1 was the highest with 9.17 Wt% while P1 was 9.13 Wt% in sulfur contents, which means that Lens culinaris extract makes up for sulfur. The said results prove that an addition of Lens culinaris extract during digital perms would reduce hair damage. In particular, the addition of 5% Lens culinaris extract to the oxidant appears to be more effective in hair protection.

참고자료

· 없음