Cole Barrier Protection Essence

This ingredient has antimicrobial properties and helps prevent the growth of bacteria in a product.

Leuconostoc is used to make the traditional Korean side-dish, kimchi. It is also used to make sourdough bread (both incredibly yummy foods).

Your skin makes glycerin on its own (mostly from sebaceous oil breakdown) and shuttles it to your outermost layer of skin, or your epidermis, via aquaporin-3.

Aquaporin-3 is a transporter that is essential for normal skin hydration, elasticity, and repair. Interestingly, mice lacking in AQP3 have dry and less elastic skin that can be fully corrected with glycerin.

This ingredient is non-irritating, plays well with almost every ingredient, and works across all skin types. Typical use is anywhere between 3-10% but can go up to 79% in some leave-on products.

Just know very high concentrations (>40%) can feel tacky in low humidity.

Glycerin is the name for this ingredient in American English. British English uses Glycerol/Glycerine.

As yeast eats through its growth medium, it leaves behind a nutrient soup of amino acids, peptides, vitamins, and minerals.

The component with the most actual research behind it, beta-glucan, is a polysaccharide that acts as a barrier-supportive humectant with antioxidant and skin-soothing properties.

Typical use concentrations range from 1-3%.

Fungal acne: This ingredient may not be considered fungal-acne safe. Even though Saccharomyces isn't the same yeast as Malassezia, fermentation can produce fatty acids in the C11-24 range that Malassezia feeds on.

This ingredient has skin conditioning, anti-inflammatory, and humectant properties. Humectants help hydrate your skin by drawing moisture from the air. This helps keep your skin moisturized.

This extract comes as a red-tinted, oily liquid and is packed with carotenoids, proteins, lipids, and minerals.

Astaxanthin is an antioxidant that helps neutralize free radicals and reactive oxygen species (ROS) that cause oxidative damage to your skin. It is also lipophilic, meaning it loves fats. This lets it concentrate in the outer layers of your skin where UV damage tends to hit first.

Research suggests it outperforms other well-known antioxidants like Vitamin C, Vitamin E, and Beta-Carotene in terms of scavenging ability. It can also help inhibit matrix metalloproteinases (the enzymes that break down collagen) and can stimulate growth factor secretion to support collagen production in dermal fibroblasts.

Clinical studies have shown that combining oral supplementation (6 mg/day) with topical application of astaxanthin from H. pluvialis led to improvements in wrinkles, age spots, elasticity, skin texture, and moisture content.

This ingredient is generally considered safe and well-tolerated in both topical and oral applications. In cosmetics, you'll see typical concentrations range from 0.1-2%. Allergic reactions are rare and be sure to patch test if you are unsure.

It's worth noting that about 95% of Astaxanthin on the market is made synthetically from petrochemicals.

On the surface, it acts as a humectant that holds water in place and reduces moisture loss for a plumper, smoother feel, while its anti-inflammatory and antioxidant properties make it a great pick for calming redness or sensitive skin

The more interesting story is underneath:

Despite its large molecular size, oat beta-glucan has been shown to penetrate the epidermis and reach the dermis by slipping between skin cells. Here, it interacts with fibroblasts and macrophages to nudge collagen synthesis and support wound repair.

A small 2005 split-face clinical study of 27 subjects found topical beta-glucan produced measurable reductions in wrinkle depth, height, and roughness after 8 weeks of use.

It is worth noting the trial was small and the penetration testing used frozen, irradiated skin so the anti-aging data is encouraging rather than definitive.

This ingredient gets along with pretty much everything and is typically used around 0.1-1%.

Fungal acne: This ingredient is not a food source for the Malassezia yeast because it is a glucose polysaccharide with no fatty acid or ester component.