Ingredient
LACTOBACILLUS/CORNUS OFFICINALIS FRUIT/ANGELICA ACUTILOBA ROOT/DEER ANTLER/THYME FERMENT FILTRATE
Name of the plant
Japanese Cornel; Japanese Cornelian Cherry Japanese Angelica
Used plant parts
Fruit pulp Roots
Type of preparation
Bacteria of the genus lactobacillus (lactic acid bacteria) are used for fermentation Fermentation product (converted with enzymes, (yeast-) fungi or bacteria), filtrate
Function(s) of this ingredient in cosmetic products
SKIN CONDITIONING
Maintains the skin in good condition
Origin
biotechnology/plant
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.