Kojic Acid is a natural active ingredient derived from the fermentation of Japanese sake which is produced from rice wine. Scientists observed that workers involved in the production of sake had very white hands and concluded that the said whitening was due to the bleaching action of the koji fungus.
Kojic Acid acts on melanocytes by blocking the transformation of L-tyrosine which is an amino acid precursor to melanin. For this reason, it is used as an anti-pigment, tone homogeniser and whitener.
It also has antibacterial and antifungal properties and works as an antioxidant in the prevention of premature aging.
ACTIVE INGREDIENT PROPERTIES
BENEFITS OF THE ENCAPSULATION DDS
PROPERTY CHARACETRISTICS
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