Product of fermentation by Lactobacillus bacteria of purslane extract, which is rich in antioxidant flavonoids, terpenes, and carotenoids.
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.
Origin
Botanical,
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Botanical,
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Biotech
Biotech
The biotech origin of the ingredient implies that it was made in a lab using cultured microorganisms (bacteria or fungi) and a substrate (e.g. through the fermentation process), and then extracted and/or purified.
Biotech
Biotech
The biotech origin of the ingredient implies that it was made in a lab using cultured microorganisms (bacteria or fungi) and a substrate (e.g. through the fermentation process), and then extracted and/or purified.
Lactobacillus/Portulaca oleracea ferment extract is a biotechnological product obtained by allowing the Lactobacillus bacteria to ferment the antioxidant extract from purslane, Portulaca oleracea.
The original Portulaca oleracea extract consists of many antioxidant compounds such as flavonoids, terpenes, carotenoids, and alpha-linoleic acid.
The extract is claimed to become an even more powerful antioxidant after the Lactobacillus fermentation (unfortunately, the evidence of this is scarce).
Science
1
Joo, S. S., et al. (2009). Therapeutic advantages of medicinal herbs fermented withLactobacillus plantarum, in topical application and its activities on atopic dermatitis. Phytotherapy Research, 23(7), 913–919.
Products with Lactobacillus/Portulaca Oleracea Ferment Extract
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