Ingredients
Analysis results of Ingredients



Ingredient List
EWG | CIR | Ingredient Name & Cosmetic Function | Notes |
---|---|---|---|
- | - | (Skin Conditioning, Humectant) | |
Mixsoon Bifida Toner - Ingredient Explanation
Bifida Ferment Extract
1. Definition Bifida Ferment Extract:
Bifida Ferment Extract is a type of fermented yeast extract that is commonly used in skincare products. It is derived from the fermentation of Bifida, a type of bacteria found in the gut, and is known for its skin-conditioning properties.2. Use:
Bifida Ferment Extract is often included in skincare products for its ability to improve the overall health and appearance of the skin. It is believed to help strengthen the skin barrier, increase hydration levels, and promote a more radiant complexion. Additionally, it is thought to have anti-aging benefits, helping to reduce the appearance of fine lines and wrinkles.3. Usage Bifida Ferment Extract:
Bifida Ferment Extract is typically found in serums, essences, and moisturizers. It is best applied to clean, dry skin after cleansing and toning. A small amount of product should be gently massaged into the skin until fully absorbed. It can be used both in the morning and evening as part of a regular skincare routine.4. References:
- Kim, S. E., Kim, S. Y., & Lee, Y. (2016). Bifida Ferment Lysate, a fermented product of Bifida bacteria, prevents skin photoaging caused by chronic UVB exposure. Journal of Microbiology and Biotechnology, 26(7), 1318-1325.
- Lee, D. E., Huh, C. S., Ra, J., Choi, I. D., Jeong, J. W., Kim, S. H., ... & Lee, J. (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.
- Lee, D. E., Huh, C. S., Ra, J., Choi, I. D., Jeong, J. W., Kim, S. H., ... & Lee, J. (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.
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