Despigmentantes

Despigmentantes

Despigmentantes El melasma es una condicin clnica hipermelanosis simtrica y progresiva de la cara, c marrn claro a gris y a marrn oscuro. Afecta a pacientes de ambos sexos y de todas las razas, con una mayor frecuencia en mujeres (90%) debido al embarazo

y al uso de anticonceptivos orales. Otros factores que influyen en la patognesis son los genticos, la exposicin a la luz ultravioleta, los cosmticos, las drogas fototxicas y los anticonvulsivantes. Mecanismos de accion Inhibidores de la tirosinasa Agentes citotoxicos del melanocito Inhibicion de endotelinas

Inhibidores de la melanotropina Undecyl fenilalanina

Mequinol Glucirra glabra Inhibidores de la tirosinasa Artiscophillus Ascarbato de magnesio Acido L ascorbico Hidroquinona Acido kojico Acido azelaico proteina de soya STI, BBI Glutation Carotenos Retinoides Cisteaminofenol

Inhibidores dela sintesis de la tirosinasa Retinoides

Acido retinoico Isotretinoina Inhibidores dela induccion de melanina por UV Vitamina C Tocotrienol Bisabolol Removedores de pigmento Acido glicolico Acido lactico Papaina Bromelina Acido fitico Acido mandelico Acido tricloroacetico Despigmentantes de nueva generacion inhibidores de la transferencia del melanosoma Niacinamida con inhibidores de proteasa

Hidratacion Durante el proceso de maduracion las celulas se mueven al estrato corneo en forma de proteinas Estas proteinas son llamadas filagrinas Se complementan con queratina para evitar su degradacion enzimatica Sin embargo la degradacion es inminente y este complejo se rompe La filagrina se mantiene fuera y

retiene el agua del estrato corneo Hidratacion Estos son llamados NMF factor natural de hidratacion Estos atraen agua Cualidad llamada higroscopica El agua del estrato corneo es de un 30% Cuando la piel esta seca se trata de degradar la filagrina para controlar la presion osmotica Entre mas seco esta el

aire se rompe mas la filagrina Cuando la humedad de la piel es menor Se activan las enzimas proteoliticas y rompen la filagrina en amino acidos Estos amino acidos se junto con otros factores como el acido lactico y la urea son importantes para este proceso

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