CHICORY ROOT

Categories: Skin Conditioning Agent

Products: Perle d’Eau, Éclat de Lait

Ingredient Description:

One of the most interesting natural ingredients on the market is Cichorium Intybus Root (also known as Chicory Root), and here’s why.

Our Chicory Root is cultivated in France. It serves as a biomimetic activator of hyaluronic acid synthesis. Meaning that Chicory Root helps boost the skin’s production of hyaluronic acid naturally. This restores your epidermis to youthful levels of hydration, which helps with wrinkle repair and blemish control. Keeping your skin hydrated and dewy on all of your adventures!

It’s also jam-packed with vegetable glucosamine, an essential molecule already found in our body that helps maintain the body's production of hyaluronic acid. Chicory Root also contains secondary metabolites known as polyphenols,[1]which are a type of antioxidant that helps restore and protect your skin from environmental stressors, making your face feel softer and more supple. 

Studies have shown that Chicory Root can fight against bacteria and fungus[2], which is to say skin care products such as our preventative light cream Perle D’Eau and multi-use elixir Éclat de Lait, can have a longer shelf life and stay fresh use after use. All in all, this unique root has many incredible benefits, making it one of the best ingredients that help improve skin barrier functions![3]

REFERENCES:

[1] Häkkinen, Suvi Tuulikki et al. “Enzyme-treated chicory for cosmetics: application assessment and techno-economic analysis.” AMB Express vol. 12,1 152. 6 Dec. 2022, doi:10.1186/s13568-022-01494-8

[2] Häkkinen, Suvi T et al. “Chicory Extracts and Sesquiterpene Lactones Show Potent Activity against Bacterial and Fungal Pathogens.” Pharmaceuticals (Basel, Switzerland) vol. 14,9 941. 20 Sep. 2021, doi:10.3390/ph14090941

[3] Maia Campos, P M B G et al. “Cichorium intybus root extract: A "vitamin D-like" active ingredient to improve skin barrier function.” The Journal of dermatological treatment vol. 28,1 (2017): 78-81. doi:10.1080/09546634.2016.1178695

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