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Despite the various effects on the health of Chamaecyparis obtusa essential oil (COEO), an adverse effect on the skin has recently been reported. Therefore, in this study, the skin sensitization test of COEO was conducted to confirm the skin safety of the essential oil by the guinea pig maximization test. Guinea pigs were sensitized with intradermal injection of 0.1ml COEO for 24 h. After 1 week, 5% of COEO was treated on the site of injection and 2% of the essential oil was challenged 2 weeks later. The average skin reaction evaluated by erythema and edema on the challenge sites and sensitization rate in the COEO-treatment group at 24 h were 0.0 and 0%, respectively, which are substantially low compared with in the 2,4-dinitrochlorobenzene-treatment group (positive control group) (average skin reaction: 3.0, sensitization rate: 100%) and identical with in the olive oil-treatment group (negative control group), representing a weak sensitizing potential. The average skin reaction and sensitization rate observed at 48 h were 0.0 and 0% in the COEO-treatment group, respectively, and 2.0 and 100% in the positive control group, respectively. It was concluded that 5% of COEO classified to Grade I, induced no sensitization when tested in guinea pigs.
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참고문헌 (38)
참고문헌 신청
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Animal and Plant Quarantine Agency / 2016 / APQA Notice No. 2016-23: Regulations on Toxicity Test for Veterinary Medicinal Products / APQA
Chen MC / 2015 / The effects of aromatherapy in relieving symptoms related to job stress among nurses / Int J Nurs Pract 21:87~93
Bredsdorff L / 2016 / Evaluation of selected sensitizing fragrance substances - A LOUS followup project :73~74
Dima C / 2015 / Essential oils in foods: extraction, stabilization and toxicity / Curr Opin Food Sci 5:29~35
Animal and Plant Quarantine Agency / 2016 / APQA Notice No. 2016-23: Regulations on Toxicity Test for Veterinary Medicinal Products / APQA
Chen MC / 2015 / The effects of aromatherapy in relieving symptoms related to job stress among nurses / Int J Nurs Pract 21:87~93
Bredsdorff L / 2016 / Evaluation of selected sensitizing fragrance substances - A LOUS followup project :73~74
Dima C / 2015 / Essential oils in foods: extraction, stabilization and toxicity / Curr Opin Food Sci 5:29~35
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