Posted 20 hours ago

Kojie San Skin Brightening Face Cream with Hydromoist 30g

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Folliculitis keloidalis nuchae and pseudofolliculitis barba: Are prevention and effective treatment within reach?

It looks like an orange semi-soft soap brick, that you can use to lather up foam and wash your face with. Anti-aging effect: Products containing kojic acid may lighten the skin, which can improve the appearance of age spots and sun damage. Dermatologists often combine it with hydroquinone for a synergistic, prescription-strength lightening agent, notes Bhanusali.The ingredient works well on its own or alongside other brightening ingredients, like niacinamide and vitamin C, and chemical exfoliators, such as lactic acid or glycolic acid.

although there are creams which have less than 1% of kojic acid (this one has 2%), I think this works much better and than low conc. Its main function in cosmetology is to prevent the formation of tyrosine, an amino acids that’s required to produce melanin, a pigment that affects skin color.

Anyone seeking to improve the look of discoloration caused by sun damage, melasma, or post-inflammatory hyperpigmentation that occurs after a blemish would benefit from kojic acid most, says Chang. There is a First combination of 5% of Kojic acid and 10% of Vitamin C (in stable form) which helps to lighten the dark spots and dullness on the skin due to pigmentation.

Studies indicate that kojic acid slows down tyrosinase activity, which is required for melanin formation. not to mention, it gives good odor control when used on armpits along with lightening those areas aswell. Kojic acid is pretty safe ,when it is used in the 2%-3% concentration but when the concentration of this product is higher than it can prove to be toxic for the skin.It is used for hyper-pigmentation, dark discoloration, age spots, sun spots due to UV exposure, sun tan, acne scars, birthmarks and melasma in general. As we mentioned, mushrooms are the source of kojic acid, a byproduct of various fungi that also occurs due to the fermentation of certain Asian foods, such as soy sauce and rice wine, explains Chang.

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