Akademikliniken Pure Body Boost

Akademikliniken Pure Body Boost

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Ingredients
Overview
Detail
Explanation
Review
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Analysis results of Ingredients

Quick Ingredient Notes
Paraben free
Sulfate free
Alcohol free
Silicone free
Fungal Acne Safe
EU Allergent Free
Fragrance free
Key Ingredients
Cleansing
Cleansing
from (5) ingredient:
Cetearyl Alcohol Polysorbate 60 Ceteareth 20 Sorbitan Isostearate Glyceryl Stearate
Promotes Wound Healing
Promotes Wound Healing
from (1) ingredient:
Panthenol
Anti Aging
Anti Aging
from (4) ingredient:
Tocopherol Citric Acid Tocopheryl Acetate Lactic Acid
Ingredients Related to Skin Types
Click the arrows next to Skin Type! Green = Good & Red = Bad
Dry skin
Dry skin
2
Oily Skin
Oily Skin
Unknown
Sensitive skin
Sensitive skin
3
Ingredient Safety Breakdown (EWG Health Ratings)
Low Risk
Moderate Risk
High Risk
Unknown
63%
34%

Ingredient List

EWG CIR Ingredient Name & Cosmetic Function Notes
1
-
(Solvent)
1
4
B
(Fragrance, Humectant, pH adjusting agent, pH adjusting agent, Skin Conditioning, Exfoliant, Skin-Conditioning Agent - Humectant)
Anti Aging
Bad for sensitive skin
1
A
(Hair Conditioning, Skin Conditioning, Antistatic Agent)
Good for dry skin
Promotes Wound Healing
1
A
(Solvent, Skin Conditioning, Emollient)
Fungal Acne Trigger

Akademikliniken Pure Body Boost - Ingredient Explanation

Water

Other Names: Aqua; H2O; Eau; Aqueous; Acqua
Function: Solvent

1. Definition Water:

Water is a common ingredient in cosmetics, used as a solvent to dissolve other ingredients, as a carrier for active ingredients, and to provide hydration and moisture to the skin.

2. Use:

Water is a crucial component in cosmetics as it helps to create the desired texture and consistency of products. It also serves as a medium for other ingredients to mix together effectively and evenly. Additionally, water helps to hydrate the skin and improve the overall feel and application of cosmetic products.

3. Usage Water:

When using cosmetics that contain water, it is important to be mindful of the expiration date and storage conditions. Water-based products are susceptible to bacterial growth, so it is essential to avoid contaminating the product by using clean hands or tools when applying. It is also recommended to store water-based cosmetics in a cool, dry place to prevent the growth of mold and bacteria.

4. References:

- Draelos, Z. D. (2010). Cosmetic dermatology: products and procedures. John Wiley & Sons.

- Winter, R. (2009). A consumer's dictionary of cosmetic ingredients: complete information about the harmful and desirable ingredients found in cosmetics and cosmeceuticals. Crown.

- Begoun, P. (2003). Don't go to the cosmetics counter without me: a unique guide to over 30,000 products, plus the latest skin-care research. Beginning Press.

Lactic Acid

Other Names: 2-hydroxypropanoic Acid; Milk Acid
Function: Fragrance, Humectant, pH adjusting agent, pH adjusting agent, Skin Conditioning, Exfoliant, Skin-Conditioning Agent - Humectant

1. Definition Lactic Acid:

Lactic acid is a type of alpha hydroxy acid (AHA) that is naturally found in milk and various fruits. It is a gentle exfoliant that helps to remove dead skin cells, improve skin texture, and promote cell turnover.

2. Use:

Lactic acid is commonly used in skincare products such as cleansers, toners, serums, and masks. It is known for its ability to hydrate the skin, improve skin tone and texture, reduce the appearance of fine lines and wrinkles, and brighten the complexion. Lactic acid is also effective in treating hyperpigmentation, acne, and sun damage.

3. Usage Lactic Acid:

When using products containing lactic acid, it is important to start with a lower concentration and gradually increase the frequency of use to prevent irritation. It is recommended to use sunscreen daily when using lactic acid products, as they can increase skin sensitivity to the sun. Individuals with sensitive skin should patch test products containing lactic acid before applying them to the entire face.

4. References:

- Draelos, Z. D. (2010). Cosmetic dermatology: products and procedures. John Wiley & Sons.

- Baumann, L. (2009). Cosmetic dermatology: principles and practice. McGraw-Hill Medical.

- Arif, T. (2015). Salicylic acid as a peeling agent: a comprehensive review. Clinical, Cosmetic and Investigational Dermatology, 8, 455.

Panthenol

Other Names: Provitamin B5; Panthenol; D-Panthenol; DL-Panthenol; Provitamin B
Function: Hair Conditioning, Skin Conditioning, Antistatic Agent

1. Definition Panthenol:

Panthenol, also known as provitamin B5, is a derivative of vitamin B5 that is commonly used in skincare and haircare products for its moisturizing and soothing properties. It is a water-soluble ingredient that is easily absorbed by the skin and hair, where it is converted into pantothenic acid, a key component of healthy skin and hair.

2. Use:

Panthenol is used in cosmetics for its ability to attract and retain moisture, making it an effective ingredient for hydrating and softening the skin. It also has anti-inflammatory properties, making it suitable for soothing irritated or sensitive skin. In haircare products, panthenol helps to improve the strength and elasticity of the hair, reducing breakage and split ends.

3. Usage Panthenol:

Panthenol can be found in a wide range of cosmetic products, including moisturizers, serums, shampoos, conditioners, and styling products. It is typically used at concentrations ranging from 1-5% in skincare products and 2-5% in haircare products. Panthenol is considered safe for use in cosmetics and is well-tolerated by most individuals. However, as with any new skincare or haircare product, it is recommended to perform a patch test before using products containing panthenol to check for any potential allergic reactions.

4. References:

- Draelos, Z. D. (2010). Cosmetic Formulation of Skin Care Products. CRC Press.

- Baumann, L. (2009). Cosmetic Dermatology: Principles and Practice. McGraw Hill Professional.

- Fiume, M. M., Bergfeld, W. F., Belsito, D. V., Hill, R. A., Klaassen, C. D., Liebler, D. C., ... & Andersen, F. A. (2016). Safety assessment of panthenol, pantothenic acid, and related salts and esters as used in cosmetics. International Journal of Toxicology, 35(2), 42S-61S.

Camellia Oleifera Seed Oil

Function: Solvent, Skin Conditioning, Emollient

1. Definition Camellia Oleifera Seed Oil:

Camellia Oleifera Seed Oil is a natural oil extracted from the seeds of the Camellia Oleifera plant, also known as tea seed oil. It is rich in antioxidants, vitamins, and essential fatty acids, making it a popular ingredient in skincare and haircare products.

2. Use:

Camellia Oleifera Seed Oil is commonly used in cosmetics for its moisturizing and nourishing properties. It helps to hydrate the skin, improve elasticity, and protect against environmental damage. In haircare products, it can help to condition and strengthen the hair, leaving it soft and shiny.

3. Usage Camellia Oleifera Seed Oil:

Camellia Oleifera Seed Oil can be used in a variety of cosmetic products, including moisturizers, serums, hair masks, and conditioners. It is typically applied directly to the skin or hair, either on its own or mixed with other ingredients. It is suitable for all skin types, including sensitive and acne-prone skin.

Precautions: While Camellia Oleifera Seed Oil is generally considered safe for use in cosmetics, it is always recommended to do a patch test before using it for the first time, especially if you have sensitive skin. If any irritation or allergic reaction occurs, discontinue use immediately.

4. References:

- Lin, T. K., Zhong, L., & Santiago, J. L. (2017). Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils. International Journal of Molecular Sciences, 19(1), 70.

- Chen, J., & Liu, X. (2019). Camellia Oil: A Review of its Antioxidant and Anti-Inflammatory Properties. Journal of the American Oil Chemists' Society, 96(12), 1427-1437.

- Wang, Y., Zhang, H., & Gong, L. (2018). Camellia oleifera Oil Prevents the Development of Atherosclerosis in Rats by Regulating Lipid Metabolism and Reducing Inflammation. Journal of Food Science, 83(10), 2589-2596.

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