Abstract: The present invention provides methods of treating humans and animals with terpenes and terpenoids in order to restore the stratum granulosum and stratum corneum and treat a dermatological disease, such as, for instance atopic dermatitis. More specifically it provides terpenes and terpenoids such as monoterpenoids, sesquiterpenes and norisoprenoids as ingredients that work to restore and thicken the stratum granulosum and stratum corneum and treat a dermatological disease. Terpenes and terpenoid compounds support the cell proliferation, cell differentiation, growth of skin, skin tissue and keratinocytes by upregulating genes for loricrin filaggrin, caspase 14, hornerin and other late cornified envelope components and vascular endothelial growth factor (VEGF) and downregulation of matrix metalloproteinases. Both terpenes and terpenoids may be applied topically or orally at oral or topical concentrations from about 0.

Abstract: The present invention provides methods of treating humans and animals with terpenes and terpenoids in order to rejuvenate the skin and increase the protective layer against irradiation by ultraviolet radiation (UVR). More specifically it provides terpenes and terpenoids as ingredients that work as persistent UVR blockers. Terpenes and terpenoid compounds support the growth of skin, skin tissue and keratinocytes and additional UVR-blocking by reason of increased stratum corneum thickness and loricrin content. Both terpenes and terpenoids may be applied topically or orally at oral or topical concentrations from about 6 mg to about 600 mg per kilogram of body weight per day effective to stimulate growth of the skin layer and prevent damage from ultraviolet radiation (UVR).

Abstract: A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying the cell membrane systems of said pods and beans for period of time and at a pH and temperature such that said cell membranes break down and release flavor constituents, and thereafter recovering the flavor constituents from the mixture.