ASPERGILLUS/TURNIP ROOT/EUTERPE OLERACEA FRUIT/PHASEOLUS ANGULARIS SEED/ACEROLA FRUIT/ANISE FRUIT/AVOCADO FRUIT/GYNOSTEMMA PENTAPHYLLUM LEAF/PANICUM ITALICUM SEED/CICER ARIETINUM SEED/PEA SEED/OAT SEED/HORDEUM VULGARE SEED/ORANGE FRUIT/EQUISETUM ARVENSE/CASHEW/CURCUMA ZEDOARIA ROOT/ERYTHROXYLUM CATUABA WOOD/PUMPKIN FRUIT/MYRCIARIA DUBIA FRUIT/PAULLINIA CUPANA FRUIT/BACCHARIS GENISTELLOIDES/KIWI FRUIT/MILLET SEED/UNCARIA TOMENTOSA WOOD/PSIDIUM GUAJAVA FRUIT/CLOVE BUD/PHASEOLUS VULGARIS SEED/ORYZA SATIVA SEED/ARCTIUM LAPPA ROOT/SESAME SEED/LAMINARIA JAPONICA LEAF/CINNAMOMUM CASSIA BARK/POTATO ROOT/ECHINODORUS MACROPHYLLUS LEAF/GINGER ROOT/WATERMELON FRUIT/AVERRHOA CARAMBOLA FRUIT/STEVIA REBAUDIANA LEAF/SOYBEAN SEED/SORGHUM BICOLOR SEED/CORN SEED/TOMATO FRUIT/PRUNUS DOMESTICA FRUIT/CARROT ROOT/PORPHYRA YEZOENSIS/PINEAPPLE FRUIT/PASSIFLORA INCARNATA/COIX LACRYMA-JOBI MA-YUEN SEED/BANANA FRUIT/PAPAYA FRUIT/PFAFFIA PANICULATA ROOT/LECYTHIS OLLARIA SEED/CAPSICUM ANNUUM FRUIT/ECHINOCHLOA CRUS-GALLI SEED/MYRCIA AMAZONICA/LEPIDIUM MEYENII ROOT/ ILEX PARAGUARIENSIS LEAF/WHEAT SEED/MANGO FRUIT/MANIHOT ESCULENTA ROOT/TABEBUIA AVELLANEDAE BARK/ORYZA JAPONICA SEED/PHASEOLUS VULGARIS SEED/MELON FRUIT/SMALLANTHUS SONCHIFOLIUS ROOT/PYRUS COMMUNIS FRUIT/RYE SEED/APPLE FRUIT/GRAPEFRUIT LEAF/LEMON FRUIT/CYMBOPOGON CITRATUS LEAF/NELUMBO NUCIFERA RHIZOME/LENTIL SEED/ROSEMARY LEAF/UNDARIA PINNATIFIDA LEAF/ALOE ARBORESCENS LEAF/PANAX GINSENG ROOT/SPARASSIS CRISPA FRUITING BODY/CHLORELLA VULGARIS/PLEUROTUS ERYNGII FRUITING BODY/PLEUROTUS SAJOR-CAJU FRUITING BODY/OLIVE LEAF/CAMELLIA SINENSIS LEAF/LAMINARIA JAPONICA ROOT/FUCUS VESICULOSUS/CLADOSIPHON OKAMURANUS/HOUTTUYNIA CORDATA/CRATAEGUS OXYACANTHA/ANTHEMIS NOBILIS FLOWER/ARTEMISIA PRINCEPS LEAF/SASA VEITCHII LEAF/CHAENOMELES SINENSIS FRUIT/CORDYCEPS SINENSIS/AMPELOPSIS BREVIPEDUNCULATA/ALPINIA SPECIOSA LEAF/TURMERIC ROOT FERMENT EXTRACT
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Chem/IUPAC Name
This is the extract of the product obtained by the fermentation of the roots of Brassica rapa (turnip), Curcuma zedoaria, Arctium lappa, Zingiber officinale (ginger), Solanum tuberosum (potato), Daucus carota (carrot), Pfaffia paniculata, Lepidium meyenii, Manihot esculenta, Smallanthus sonchifolius, Laminaria japonica, Curcuma longa (turmeric); the fruit of Euterpe oleracea, Malpighia glabra (acerola), Illicium verum (anise), Citrus aurantium dulcis (orange), Cucurbita pepo (pumpkin), Myrciaria dubia, Paullinia cupana, Actinidia chinensis (kiwi), Psidium guajava, Citrullus vulgaris (watermelon), Taverrhoa carambola, Solanum lycopersicum (tomato), Prunus domestica, Ananas sativus (pineapple), Musa sapientum (banana), Carica papaya (papaya), Capsicum annuum, Garcinia mangostana (mango), Cucumis melo (melon), Pyrus communis, Pyrus malus (apple), Citrus medica limonum (lemon), and Chaenomeles sinensis; the seeds of Phaseolus angularis, Panicum italicum, Cicer arietinum, Pisum sativum (pea), Avena sativa (oat), Hordium vulgare, Panicum miliaceum (millet), Oryza sativa (rice), Sesamum indicum (sesame), Glycine soja (soybean), Sorghum bicolor, Zea mays (corn), Coix lachryma-jobi ma-yuen, Lecythis ollaria, Echinochloa crus-galli, Triticum vulgare (wheat), Phaseolus vulgaris, Secale cereale (rye), and Lens esculenta (lentil); the leaves of Gynostemma pentaphyllum, Laminaria japonica, Echinodorus macrophyllus, Stevia rebaudiana, Ilex paraguariensis, Cymbopogon citratus, Citrullus vulgaris (watermelon), Rosmarinus officinalis (rosemary), Undaria pinnatifida, Aloe arborescens, Olea europaea (olive), Camellia sinensis, Artemisia princeps, Sasa veitchii and Alpinia speciosa; the wood of Erythroxylum catuaba and Uncaria tomentosa; the bark of Cinnamomum cassia and Tabebuia avellanedae; the rhizomes of Nelumbo nucifera; the flowers of Anthemis nobilis; the fruiting body of Sparassis crispa, Pleurotus eryngii and Pleurotus sajor-caju; the alga, Fucus vesiculosus and Cladosiphon okamuranus; and the whole plants, Chlorella vulgaris, Houttuynia cordata, Crataegus oxyacantha, Cordyceps sinensis and Ampelopsis brevipedunculata, by the microorganism, Aspergillus
Restriction
功能描述
SKIN CONDITIONING
Maintaining the skin in good condition.
常见问题
- 零基础学习化妆品成分需要化学基础吗？
- 开始阶段不要求具备专业化学背景，可以先从皮肤问题、产品类型和常见功能成分入门。进入配方分析后，需要逐步理解基础化学、剂型和原料概念，但重点是建立应用框架，而不是完成化学专业训练。
- 看化妆品成分表能判断产品好坏吗？
- 不能。成分表是重要信息源，却通常不公开完整浓度、工艺、原料规格和测试结果。合理分析应结合配方结构、产品剂型、宣称证据、使用体验与个体需求。
- 多久可以独立看懂一张护肤品成分表？
- 时间取决于基础、投入和练习频率。能够识别常见成分不等于能够完整评价产品，建议以是否能说清产品骨架、功能组合和判断边界作为阶段成果，不用追求短期背完所有名称。
- 美妆博主必须具备化学专业学历吗？
- 不一定，但必须尊重专业边界并建立核查习惯。非专业背景可以系统学习皮肤、成分与配方基础，遇到医学、安全或复杂技术问题时应引用权威来源，不把个人经验包装成普遍结论。
- 美容导师需要背下所有化妆品成分吗？
- 不需要。应先掌握常见皮肤需求、产品剂型、核心功能类别和分析流程，再根据门店重点品类扩展原料知识。能准确解释产品逻辑和使用边界，比机械记忆大量名称更有价值。
