Leuconostoc/Radish Root Ferment Filtrate
Created by fermenting Raphanus sativus (radish) roots with the microorganism, Leuconostoc
EWG Safety Score
What Is Leuconostoc/Radish Root Ferment Filtrate?
Leuconostoc/radish root ferment filtrate is a preservative created by fermenting Raphanus sativus (radish) roots with the microorganism, Leuconostoc, a bacteria from lactic acid.\n\nSmall amounts (typically 0.5%) are used in cosmetics to protect them from a wide range of harmful substances that can contaminate the product and alter its effectiveness. Interestingly, the two compounds believed to be responsible for this ingredient’s preservative action are salicylic acid and an ammonium salt. It seems neither comes from fermentation, but is present because these ingredients are used in soil to manage the growth of radishes, ensuring consistent sizes and coloration.
Benefits for Your Skin
Clinical Evidence & References
Published Research
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Journal of Genetic Engineering and Biotechnology, June 2016, pages 1-8 Journal of Genetic Engineering and Biotechnology, 2016
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Journal of Agricultural and Food Chemistry, March 2015, pages 3,053-3,058 Journal of Agricultural and Food Chemistry, 2015
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