Ingredient
LACTOBACILLUS/SACCHAROMYCES/EUTERPE OLERACEA FRUIT EXTRACT FERMENT FILTRATE
Name of the plant
Assai Palm; Cabbage Palm
Used plant parts
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 Extract (solvent extract) Fermentation product (converted with enzymes, (yeast-) fungi or bacteria), filtrate
Function(s) of this ingredient in cosmetic products
ANTIOXIDANT
Inhibits reactions promoted by oxygen, thus avoiding oxidation and deterioration of ingredients
SKIN CONDITIONING
Maintains the skin in good condition
SKIN PROTECTING
Protects the skin from external influences
Origin
plant biotechnology/plant biotechnology (Information may exclusively reflect the status at initial entry of this ingredient into the relevant INCI dictionary; technological progress may have added new manufacturing options based on substances of different origin)
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.