Science
Mechanism of Action
The proposed mechanism of action for this ingredient is a synergistic combination of benefits from its two primary components. Saccharomyces ferments are associated with moisturizing and soothing effects, attributed to their content of essential minerals, amino acids, beta-glucan, and vitamins. Furthermore, these ferments may exhibit antioxidant activity through radical scavenging, and potentially contribute to skin brightening by attenuating tyrosinase activity and suppressing melanin production. Ipomoea batatas (sweet potato) is known for its rich profile of polyphenols and anthocyanins, which offer antioxidant, anti-inflammatory, and antimicrobial properties, and may additionally support the natural wound healing processes of the skin.
Research
Clinical Evidence
Low confidenceN/A
Transparency
Dusting Analysis
The Formula
Formulation
Stability
Specific stability guidelines for the extract in cosmetic formulations were not identified. However, the fermentation processes involving Saccharomyces cerevisiae and Ipomoea batatas are documented to operate within a pH range of 3.8 to 5.
Safety
Safety Profile
The Cosmetic Ingredient Review (CIR) Expert Panel has designated yeast-derived ingredients, including this category, with an 'Insufficient Data Announcement'. This determination specifically requests confirmatory dermal sensitization data and information regarding their food use or Generally Recognized As Safe (GRAS) status. For this ingredient and a similar variant, no GHS classification or specific toxicity data (oral, parenteral, dermal, inhalation) were found. Paula's Choice additionally indicates this ingredient as 'Not rated' with 'No known benefits' from their review.
Your Skin
Skin Compatibility
Our Assessment
Verdict
Due to the absence of specific clinical efficacy studies and the CIR Expert Panel's 'Insufficient Data' classification regarding safety, a comprehensive and definitive assessment for this ingredient within precision skincare remains pending further research.
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References
Sources