A yeast mixture that contains humectant moisturizing amino acids, nucleic acids (building blocks of DNA), peptides, various minerals, and vitamins.
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).
Soothing
Soothing
Soothing ingredients reduce the signs of sensitivity in irritated and inflamed skin. This includes anti-inflammatory ingredients, anti-itch agents, and topical analgesics.
Soothing
Soothing ingredients reduce the signs of sensitivity in irritated and inflamed skin. This includes anti-inflammatory ingredients, anti-itch agents, and topical analgesics.
Origin
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.
Saccharomyces ferment filtrate is made by filtering the culture of Saccharomyces yeast in a way that removes the yeast cells and leaves only the products of their metabolism in the solution.
This mixture contains amino acids, nucleic acids (building blocks of DNA), peptides, various minerals, and vitamins. They have moisturizing (humectant) properties because the mixture of amino acids is able to retain water in the skin and the vitamins and minerals support the healthy function of skin cells. The filtrate may also have additional anti-inflammatory properties, as a study suggests.
Jensen, G. S., Carter, S. G., Reeves, S. G., Robinson, L. E., & Benson, K. F. (2015). Anti-Inflammatory Properties of a Dried Fermentate In Vitro and In Vivo. Journal of Medicinal Food, 18(3), 378–384.
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Humectant
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