Beneficial Effects of Oral Supplementation With Ovoderm on Human Skin Physiology: Two Pilot Studies

ABSTRACT

Collagens and hyaluronic acid have long been used in pharmaceuticals and food supplements for the improvement of skin elasticity and hydration. These compounds provide the building blocks of the skin. Ovoderm is an oral supplement obtained from eggshells that contains naturally occurring collagen and glycosaminoglycans, such as hyaluronic acid. We evaluated the efficacy of Ovoderm on skin biophysical parameters related to cutaneous aging such as elasticity, hydration, and pigmentation. Two pilot studies were run to assess the effect of daily oral supplementation with 300 mg Ovoderm on skin parameters. The first consisted of a self-assessment questionnaire intended to perform an assessment on skin, hair, and nail health after 50 days of treatment. The second measured the effect of 5-week treatment on hydration by corneometry, on elasticity with the cutometer, and on pigmentation with the mexameter. In the pilot study 1, participants were predominantly satisfied with the effects obtained on general face (100% volunteers satisfied) and body (94% volunteers satisfied) skin condition and skin properties (100% volunteers satisfied with facial skin softness, 94% with facial skin hydration, and 89% with body skin hydration) and partly with effects on hair (67% volunteers satisfied) and nail (50% volunteers satisfied) condition. The study 2 revealed a statistically significant improvement in skin elasticity (12% increase, p =.0136), a tendency to reduce skin pigmentation (5% decrease), and no significant change in skin hydration. Our study reflects that oral supplementation with Ovoderm is efficacious to reduce the gradual loss of skin elasticity characteristic of aged skin, which helps to improve the appearance of the skin.

KEYWORDS:

• collagen
• eggshell
• oral supplement
• pilot study
• skin elasticity

Declaration of interest

All authors work at Eggnovo except Itziar Sarria, who performed the measurement. Itziar Sarria has no conflict of interest.

About the authors

Andrés Aguirre, BA, has a degree in biology from the University of Navarre, Spain, PhD studies, and earned an executive master in innovation. He is the manager of the Production, Quality and R&D Department at Eggnovo.

Erena Gil-Quintana, PhD, earned a degree in biology, a master's degree, and a doctorate in environmental agrobiology from the Public University of Navarre, Spain. She is a technician in the Quality and R&D Department of Eggnovo.

Marisa Fenaux, BA, has a degree in biology from the University of Navarre, Spain. She is a technician in the Quality and R&D Department of Eggnovo.

Sandra Erdozain, BA, has a degree in biology from the University of Navarre, Spain. She is a technician in the Quality and R&D Department of Eggnovo.

Itziar Sarria, BA, earned a degree in pharmacy from the University of Navarre, Spain. She owns a pharmacy and performs skin analysis.