Abstract: The inventors have observed that aqueous mustard seed extract appears to be cytotoxic to fibroblast cells. The cytotoxicity of the aqueous mustard seed extract appears to abate when the extract is heat treated at 120° C. for 15 minutes. The heat treated aqueous mustard seed extract when combined with exogenous myrosinase is not cytotoxic but can induce a modest increase in HO-1 content in cultured fibroblasts and thus would be expected to be useful in a topical composition for treating/preventing itchy skin, particularly the scalp. This invention thus relates to the provision of a topical composition for treating/preventing itchy skin, particularly the scalp.

Abstract: Hair colourant formulations fall into three main categories designated permanent, semi-permanent and temporary. Permanent hair colourant formulations are oxidative dye systems and generally contain paraphenylene diamine (PPD) and resorcinol, both of which have been shown to cause sensitisation and mutagenicity. Furthermore, severe oxidising conditions are required which in themselves cause skin irritation and sensitization as well as hair fibre damage. The inventive composition addresses the aforementioned disadvantages by providing a hair colour composition comprising: (a) Gossypetin; and either (b1) A combination of a peroxidase with either a hydrogen peroxide generator or hydrogen peroxide, or (b2) a laccase; wherein the composition has a pH of 4.5 to 7.0, preferably less than or equal to 6.0.

Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.

Abstract: Hair colourant formulations fall into three main categories designated permanent, semi-permanent and temporary. Permanent hair colourant formulations are oxidative dye systems and generally contain paraphenylene diamine (PPD) and resorcinol, both of which have been shown to cause sensitisation and mutagenicity. Furthermore, severe oxidising conditions are required which in themselves cause skin irritation and sensitization as well as hair fibre damage. The inventive method addresses the aforementioned disadvantages by providing a method of colouring hair fibres, the method comprising the step of applying a hair colour composition, the hair colour composition comprising: (a) (+)-Catechin, (?)-catechin, (+)-epicatechin, (?)-epicatechin or mixtures thereof; (b) A hydrogen peroxide generator or hydrogen peroxide; and (c) A peroxidase and; wherein the composition has a pH of 4.5 to 7.0, preferably less than or equal to 6.0.

Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.