Bourgeois-Spinasse, J. (1981) Reactions to Hair Products. In: Orfanos, C.E., Montagna, W. and Stüttgen, G., Eds., Hair Research: Status and Future Aspects, Proceedings of the First International Congress on Hair Research, Hamburg, 13-16 March 1981, Springer-Verlag Berlin Heidelberg New York, 543-547.
http://dx.doi.org/10.1007/978-3-642-81650-5_87

has been cited by the following article:

• TITLE: Relationship between Dyeing Condition and Dyeability in Hair Colouring by Using Catechinone Prepared Enzymatically or Chemically from (+)-Catechin

  AUTHORS: Takanori Matsubara, Saina Taniguchi, Shota Morimoto, Asami Yano, Aritsugu Hara, Isao Wataoka, Hiroshi Urakawa, Hidekazu Yasunaga

  KEYWORDS: Catechinone, Hair Dyestuff, Catechin, Dyeability, Tea Extract

  JOURNAL NAME: Journal of Cosmetics, Dermatological Sciences and Applications, Vol.5 No.2, June 10, 2015

  ABSTRACT: Hair colouring was carried out by using catechinone prepared from (+)-catechin by enzymatic or chemical oxidation reaction. The difference of dyeability between the catechinone produced by enzymatic reaction (EC) and that produced by chemical reaction (CC) was studied changing the dyeing condition such as dye concentration, dyeing temperature, pH or the sort and concentration of salts. The colour of the hair dyed by EC or CC at 30°C is yellowish or reddish brown, respectively. The colour of the hair dyed by EC and CC is deeper at a higher dye concentration and at a higher temperature. Hair is dyed deepest by EC or CC at the solution pH = 6.04 or 5.45, respectively. The dyeability is increased by adding NaCl (≤4 M) or CaCl2 (≤1 M), while it is decreased by adding AlCl3. The colour fastness of the dyed hair to washing or ultraviolet light is high enough for practical use. Furthermore, it was found that colourants are obtained from tea extracts which contain catechin derivatives. Hair is dyed reddish brown by the colourants.