Ingredient
LACTOBACILLUS/SACCHAROMYCES/CNIDIUM OFFICINALE RHIZOME/COPTIDIS JAPONICA RHIZOME/CORN/ZIZYPHUS JUJUBA FRUIT FERMENT FILTRATE
Name of the plant
Marsh Parsley Corrected botanical name: ZIZIPHUS JUJUBA
Used plant parts
Root stock Fruit pulp
Type of preparation
Bacteria of the genus lactobacillus (lactic acid bacteria) are used for fermentation Yeasts of the genus saccharomyces (sugar yeasts) are used for fermentation Fermentation product (converted with enzymes, (yeast-) fungi or bacteria), filtrate
Function(s) of this ingredient in cosmetic products
SKIN PROTECTING
Protects the skin from external influences
Origin
plant biotechnology/plant biotechnology
Belongs to the following substance groups
Regulating cosmetics
Cosmetics Ingredients are subject to regulation. Please note, different regulations may apply to cosmetic ingredients outside the EU.