Kojic Acid
Natural melanin inhibitor from mushroom fermentation — kojic acid blocks tyrosinase and effectively lightens pigmentation spots, melasma, and post-inflammatory hyperpigmentation without aggressive effects on the skin.
What is it?
Kojic acid (5-hydroxy-2-(hydroxymethyl)-4-pyranone) — a natural organic acid formed as a byproduct during the fermentation of Aspergillus oryzae (koji) in the production of sake, soy sauce, and rice wine. Mechanism of action: chelates copper in the catalytic center of tyrosinase, inhibiting the conversion of tyrosine → DOPA → melanin. Additionally: antioxidant activity and mild anti-inflammatory effect. Standard concentration in OTC products: 1–4%. Unstable when exposed to light and air — often stabilized in the form of kojic acid dipalmitate.
Serums and creams with 1–4% kojic acid for lightening pigmentation spots and melasma. Works synergistically with vitamin C, niacinamide, arbutin, and AHA. Apply in the evening or during the day with SPF. Avoid on irritated skin — may cause contact dermatitis in sensitive individuals.
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Pure kojic acid is unstable — darkens in air and under light. Kojic acid dipalmitate — lipophilic ester, much more stable, penetrates the skin better through the lipid barrier, and is released more slowly. This form is more commonly found in modern products. Effectiveness is comparable to the original with better formula stability.
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