Lactobacillus/Acerola Cherry Ferment

1. Definition Lactobacillus/Acerola Cherry Ferment:

Lactobacillus/Acerola Cherry Ferment is a natural ingredient derived from the fermentation of acerola cherry with Lactobacillus, a type of beneficial bacteria. This process helps to enhance the bioavailability of nutrients and antioxidants present in acerola cherry, making it a potent ingredient for skincare products.

2. Use:

Lactobacillus/Acerola Cherry Ferment is commonly used in cosmetics for its antioxidant properties, which help to protect the skin from environmental stressors and premature aging. It is also known for its brightening and hydrating effects, making it a popular choice for products targeting dull or dry skin. Additionally, the probiotic properties of Lactobacillus can help to balance the skin's microbiome, promoting a healthy and clear complexion.

3. Usage Lactobacillus/Acerola Cherry Ferment:

Lactobacillus/Acerola Cherry Ferment can be found in various skincare products such as serums, creams, and masks. It is typically included in formulations at concentrations ranging from 1% to 5%. To use products containing this ingredient, apply a small amount to clean skin and gently massage in until fully absorbed. It is recommended to follow up with a moisturizer and sunscreen during the day.

4. References:

- Park, S. Y., Lee, H. J., Jeong, S. Y., Kim, J. M., & Han, Y. M. (2015). Lactobacillus plantarum HAC01 regulates gut microbiota and adipose tissue accumulation in a diet-induced obesity murine model. Applied Microbiology and Biotechnology, 99(4), 1-11.

- Sánchez, B., Delgado, S., Blanco-Míguez, A., Lourenço, A., Gueimonde, M., & Margolles, A. (2017). Probiotics, gut microbiota, and their influence on host health and disease. Molecular Nutrition & Food Research, 61(1), 1600240.

- Lee, D. E., Huh, C. S., Ra, J., Choi, I. D., Jeong, J. W., Kim, S. H., ... & Kim, T. Y. (2015). Clinical evidence of effects of Lactobacillus plantarum HY7714 on skin aging: a randomized, double blind, placebo-controlled study. Journal of Microbiology and Biotechnology, 25(12), 2160-2168.