Color of broiler skin was evaluated after exposure to organic acids under various concentrations and simulated potential plant application conditions. Breast skin from chilled broiler carcasses was treated with acetic (AA), citric (CA), lactic (LA), malic (ML), mandelic (MN), propionic (PA), or tartaric (TA) acids at 0.5, 1, 2, 4, and 6% concentrations. Each acid and concentration was applied i...

Consumption of dietary carotenoids or carotenoid supplements can alter the color (yellowness) of human skin through increased carotenoid deposition in the skin. As fruit and vegetables are the main dietary sources of carotenoids, skin yellowness may be a function of regular fruit and vegetable consumption. However, most previous studies have used tablets or capsules to supplement carotenoid int...

Redness or yellowness of the sclera (the light part of the eye) are known signs of illness, as is looking older than one's actual age. Here we report that the color of the sclera is related to age in a large sample of adult Caucasian females. Specifically, older faces have sclera that are more dark, red, and yellow than younger faces. A subset of these faces were manipulated to increase or decr...

RECENTLY Hurvich and Jameson (1951) have criticized certain experiments designed to show whether yellowness is synthesized from redness and greenness (as the three-component theory of colour vision holds), or is given by the activity of a separate (yellow-blue) receptor in accordance with the opponent-colours (Hering) theory and its derivatives. These were experiments in which a red stimulus wa...

Fruit and vegetables contain carotenoid pigments, which accumulate in human skin, contributing to its yellowness. This effect has a beneficial impact on appearance. The aim was to evaluate associations between diet (fruit, vegetable and dietary carotenoid intakes) and skin color in young women. Ninety-one Caucasian women (Median and Interquartile Range (IQR) age 22.1 (18.1-29.1) years, BMI 22.9...

OBJECTIVE To evaluate the effect of Arabic coffee, Turkish coffee and Nescafe on the color stability of four different composite resins after a period of aging time 1, 7 and 30 days. MATERIALS AND METHODS Twenty specimens from each type of tested composite resin material were prepared. Five specimens from each tested material (Z350 XT, Artist, GC and Z250) was evaluated after storage in Arabi...