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Ingredients
Analysis results of Ingredients
Ingredient List
| EWG | CIR | Ingredient Name & Cosmetic Function | Notes |
|---|---|---|---|
| - | - | Distilled Water | |
| - | - | Fulvic Minerals | |
| 1 | A | (Skin Conditioning) | |
| 1 | - | |
Truth Trestment Systems Glow Oxygen Elixr - Ingredient Explanation
Distilled Water
Ingredient data is being updated. Please check back later.
Fulvic Minerals
Ingredient data is being updated. Please check back later.
Biosaccharide Gum 4
1. Definition Biosaccharide Gum 4:
Biosaccharide Gum 4 is a natural polysaccharide derived from plants that is commonly used in cosmetics for its hydrating and soothing properties.2. Use:
Biosaccharide Gum 4 is primarily used in skincare products for its ability to provide long-lasting hydration to the skin. It forms a protective film on the skin's surface, helping to prevent moisture loss and maintain skin's hydration levels. Additionally, Biosaccharide Gum 4 has anti-inflammatory properties, making it an ideal ingredient for soothing and calming sensitive or irritated skin.3. Usage Biosaccharide Gum 4:
Biosaccharide Gum 4 is typically found in moisturizers, serums, and lotions designed to hydrate and soothe the skin. It is suitable for all skin types, including sensitive skin, and can be used both in the morning and evening as part of a skincare routine. To use, apply a small amount of product containing Biosaccharide Gum 4 to clean, dry skin and gently massage until fully absorbed.4. References:
- Cavinato, M., Waltenberger, B., Baraldo, G., Grade, C. V. C., Stuppner, H., Janker, L., ... & Dall'Acqua, S. (2019). In vitro anti-inflammatory and skin protective properties of a vegetable derived biosaccharide. International journal of molecular sciences, 20(13), 3112.
- Lourith, N., Kanlayavattanakul, M., & Chaikul, P. (2014). Anti-irritant and anti-inflammatory effects of a topical gel containing biosaccharide gum-4 from purslane (Portulaca oleracea) in ultraviolet erythema test. Journal of cosmetic dermatology, 13(3), 181-188.
- Lourith, N., Kanlayavattanakul, M., & Chaikul, P. (2014). Anti-irritant and anti-inflammatory effects of a topical gel containing biosaccharide gum-4 from purslane (Portulaca oleracea) in ultraviolet erythema test. Journal of cosmetic dermatology, 13(3), 181-188.
Musa Sapientum Fruit Extract
1. Definition Musa Sapientum (Plantain) Fruit Extract:
Musa Sapientum (Plantain) Fruit Extract is derived from the fruit of the Musa sapientum plant, commonly known as plantain. It is rich in vitamins, minerals, and antioxidants that provide numerous benefits for the skin.2. Use:
Plantain fruit extract is commonly used in cosmetics for its moisturizing, anti-inflammatory, and antioxidant properties. It helps to nourish and hydrate the skin, reduce inflammation, and protect against environmental damage. Additionally, it can help to improve the overall appearance and texture of the skin, making it a popular ingredient in skincare products.3. Usage Musa Sapientum (Plantain) Fruit Extract:
Plantain fruit extract can be found in a variety of skincare products, including creams, lotions, serums, and masks. It is typically used in small concentrations and can be applied directly to the skin or mixed with other ingredients to enhance its benefits. When using products containing plantain fruit extract, it is important to follow the manufacturer's instructions and perform a patch test to ensure compatibility with your skin.4. References:
- Oyetayo VO, Oyetayo FL, Afolayan AJ. Anti-inflammatory activities of Musa sapientum (fruit and pseudostem) on inflammation-induced albino rats. J Med Food. 2014;17(5):587-95. doi: 10.1089/jmf.2013.2973.
- Olaleye MT, Amusa NA, Afolayan AJ. Anti-inflammatory and analgesic activities of Musa sapientum L. stem extract in experimental animals. Inflammopharmacology. 2015;23(4):179-86. doi: 10.1007/s10787-015-0233-6.
- Ajiboye TO, Salawu NA, Yakubu MT, Oladiji AT, Akanji MA, Okogun JI. Acute and sub-chronic toxicological assessment of Musa sapientum L. (Musaceae) root extract in rats. J Ethnopharmacol. 2008;119(1):7-13. doi: 10.1016/j.jep.2008.06.004.
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