Lactobacillus/Ginseng Root Ferment Filtrate

1. Definition Lactobacillus/Ginseng Root Ferment Filtrate:

Lactobacillus/Ginseng Root Ferment Filtrate is a natural ingredient derived from the fermentation of ginseng root with Lactobacillus bacteria. This process helps to extract the beneficial compounds from ginseng root, such as antioxidants, vitamins, and minerals, which can provide nourishing and revitalizing effects on the skin.

2. Use:

Lactobacillus/Ginseng Root Ferment Filtrate is commonly used in skincare products for its anti-aging, brightening, and hydrating properties. It can help to improve the overall appearance of the skin by promoting collagen production, reducing the appearance of fine lines and wrinkles, and enhancing the skin's natural radiance. Additionally, it can help to protect the skin from environmental stressors and improve skin texture.

3. Usage Lactobacillus/Ginseng Root Ferment Filtrate:

Lactobacillus/Ginseng Root Ferment Filtrate is typically found in serums, moisturizers, and masks. It is suitable for all skin types and can be incorporated into both morning and evening skincare routines. To use, apply a small amount of product containing Lactobacillus/Ginseng Root Ferment Filtrate onto clean, dry skin and gently massage in until fully absorbed. Follow up with a moisturizer and sunscreen during the day.

4. References:

- Kim, M. H., Lee, Y. S., Lee, S. M., Lee, K. S., Park, S. Y., & Kim, S. H. (2015). Fermented ginseng extract, BST204, improves skin hydration and increases collagen synthesis in human dermal fibroblasts. Journal of Ethnopharmacology, 165, 26-34.

- Lee, J. H., Cho, S. H., Kim, J. H., & Lee, J. (2018). The efficacy and safety of a fermented ginseng extract, BST204, for the treatment of atopic dermatitis: A double-blind, randomized, placebo-controlled clinical trial. Journal of Ethnopharmacology, 218, 163-169.

- Lee, J. H., Kim, J. H., Cho, S. H., & Lee, J. (2019). Fermented ginseng extract, BST204, improves aged skin by enhancing collagen synthesis via the TGF-β/Smad pathway. Journal of Ethnopharmacology, 235, 415-424.