Hydrolyzed Silk Peptides

We found 2 products that contain Hydrolyzed Silk Peptides

Hydrolyzed Silk Peptides - Ingredient Explanation

Hydrolyzed Silk Peptides

Function: Skin Conditioning, Humectant, Antistatic Agent, Hair Conditioning

1. Definition Hydrolyzed Silk Peptides:

Hydrolyzed Silk Peptides are small proteins derived from silk that have undergone a process called hydrolysis, which breaks down the proteins into smaller peptides. These peptides are known for their ability to improve the appearance and feel of skin and hair.

2. Use:

Hydrolyzed Silk Peptides are commonly used in cosmetics and skincare products for their moisturizing, smoothing, and anti-aging properties. They are often included in formulations such as serums, creams, and masks to help hydrate the skin, improve elasticity, and reduce the appearance of fine lines and wrinkles. In hair care products, Hydrolyzed Silk Peptides can help to strengthen and repair damaged hair, leaving it looking healthier and shinier.

3. Usage Hydrolyzed Silk Peptides:

When using products containing Hydrolyzed Silk Peptides, it is important to follow the instructions provided by the manufacturer. These peptides are generally considered safe for use in cosmetics, but individuals with sensitive skin may want to perform a patch test before using a new product. It is also recommended to avoid products containing Hydrolyzed Silk Peptides if you have a known allergy to silk or silk-derived ingredients.

4. References:

- Kim, S. H., Lee, S., Lee, H. J., & Kim, J. H. (2016). Silk Peptide Treatment Improves the Health of Human Skin: In Vitro and In Vivo Study. Journal of Medicinal Food, 19(9), 857-864.

- Li, M., Zhu, L., Liu, B., Du, L., Jia, X., Han, L., ... & Zhang, Q. (2015). Preparation and evaluation of silk fibroin microspheres produced by spray drying for cosmetic applications. International Journal of Cosmetic Science, 37(3), 283-290.

- Kim, J. H., Kim, S. H., & Ryu, S. Y. (2019). Silk Peptides Improve Skin Conditions: A Randomized and Comparative Study. Journal of Medicinal Food, 22(3), 302-310.