Hydrolyzed Quinoa

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Hydrolyzed Quinoa at a glance

  • Extract of quinoa hydrolyzed by acids or enzymes
  • Good source of antioxidants
  • Rich in amino acids
  • Peptides contained within could have dark spot fighting properties

Hydrolyzed Quinoa description

Hydrolyzed quinoa is the extract from the ancient pseudocereal grain quinoa (_Chenopodium quinoa_) that has gone through the process of hydrolysis. Hydrolysis involves changing an ingredient by exposure to enzymes or acids. As is the case in many plant extracts, hydrolyzed quinoa is a source of antioxidants. In addition to this benefit, it’s also rich in amino acids, and the process of hydrolysis can be used to help extract peptides contained within – some of which have been linked to helping even skin tone and fighting dark spots. Though there isn’t a wide breadth of research yet on the external benefits of hydrolyzed quinoa (much is focused on its dietary potential), there is evidence that it can be part of a safe and effective anti-aging skin care routine.

Hydrolyzed Quinoa references

  • IScience, January 2023, ePublication
  • International Journal of Biological Macromolecules, July 2022, Pages 602-609
  • Journal of Food Science, May 2003, pages 1254-1258

Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding constraints, permitted concentration levels and availability vary by country and region.

Ratings af ingredienser

Bedst

Dokumenteret og understøttet af uafhængige studier. Fremragende aktiv ingrediens til de fleste hudtyper eller hudproblemer.

God

Nødvendigt for at forbedre en formulerings tekstur, stabilitet eller penetration.

Middel

Generelt ikke-irriterende, men kan have kosmetiske, stabilitetsmæssige eller andre problemer, der begrænser dets anvendelighed.

Dårlig

Der er risiko for irritation. Risikoen øges, når det kombineres med andre problematiske ingredienser.

Dårligst

Kan forårsage irritation, inflammation, tørhed osv. Kan være en fordel i nogle tilfælde, men generelt har man påvist, at ingrediensen gør mere skade end gavn.

Ukendt

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