An antioxidant powder made from a dried marine algae called Irish moss. It contains a humectant moisturizing algal polysaccharide called carrageenan, and can also act as a multifunctional formula helper.
Moisturizing
Humectant
Moisturizing (Humectant)
Humectants are moisturizing ingredients that draw moisture to the skin, either from deeper layers or from the environment (when it's humid).
Humectant
Moisturizing (Humectant)
Humectants are moisturizing ingredients that draw moisture to the skin, either from deeper layers or from the environment (when it's humid).
Antioxidant
Antioxidant
Antioxidants reduce the oxidative stress caused by free radicals and prevent accelerated skin aging.
Antioxidant
Antioxidants reduce the oxidative stress caused by free radicals and prevent accelerated skin aging.
Other functions
Abrasive
Abrasive
Abrasives 'physically' exfoliate the skin (i.e., manually remove dead skin cells) by rubbing against its surface.
Abrasive
Abrasive
Abrasives 'physically' exfoliate the skin (i.e., manually remove dead skin cells) by rubbing against its surface.
Origin
Algae
Algae
Algae (seaweeds) are aquatic, photosynthetic organisms, ranging from a single cell to several meters in length. They are closely related to plants but belong to a separate, unique kingdom.
Algae
Algae
Algae (seaweeds) are aquatic, photosynthetic organisms, ranging from a single cell to several meters in length. They are closely related to plants but belong to a separate, unique kingdom.
Chondrus crispus powder is a powder made by milling dried marine algae called Irish moss, or carrageen moss. The powder is rich in an algae polysaccharide called carrageenan and forms a thick gel in water.
Chondrus crispus powder is used for its humectant properties and its ability to bind water. It contains various beneficial antioxidant compounds and is rich in sulfur, which has antimicrobial properties. Little particles of algae also function as a mild abrasive.
Science
1
Carrageenan: a review. J. Necas, L. Bartosikova Veterinarni Medicina, 58, 2013 (4): 187–205