“An intact skin barrier is the foundation of healthy skin. Enzymes support the skin microbiome in so many ways and so effectively—that’s why they are essential active ingredients in my skincare line.”
WHY FERMENTS?
While working in the wound clinic at the University Medical Center Hamburg-Eppendorf, Dr. Emi Arpa sought complementary treatment methods to conventional wound care. In 2017, she first came across enzymes as a potential active ingredient and began her research into the latest data on their positive effects on skin health.
WHAT IS FERMENTATION?
Fermentation is a biological process used in food production that has been practiced since the dawn of civilization. Fermented foods such as tofu, tempeh, natto, bread, kefir, and cheese have been a staple of the diet in numerous cultures for millennia and are valued for being easy to digest.
Bioprocesses are generally defined as specific biochemical reactions aimed at producing desired components such as fatty acids, polysaccharides, vitamins, bacteriocins, enzymes, and peptides. Fermentation reactions are carried out by living cells or their components.
BENEFITS OF FERMENTS
The benefits of fermented active ingredients for the skin can be attributed to various factors. During fermentation, the raw materials used (e.g., soybeans) are broken down into smaller molecules by microorganisms. This process increases the bioavailability of the nutrients in the final fermented product. Fermentation thus releases “good molecules” that can be more easily absorbed by your skin.
Fermentation improves bioavailability, allowing the molecules to act more effectively. Bioavailability indicates the extent to which, the timeframe over which, and the location in the body where a medicinal or cosmetic ingredient exerts its effect. High bioavailability means that the body can easily absorb the substance, while low bioavailability makes absorption more difficult.
Healthy skin acts as your shield against external factors such as sunlight and pathogens. Healthy skin cells maintain a natural balance and result in radiant, naturally beautiful skin. From increasing skin hydration to reducing redness, certain enzymes can support your skin’s health in a variety of ways.
Postbiotics are metabolic byproducts of intentionally inactivated microbial cells that have been shown to contribute to positive health benefits. Postbiotic components include fatty acids, polysaccharides, vitamins, bacteriocins, enzymes, and peptides, which are also suitable for sensitive skin.
FERMENTS IN DR. EMI ARPA SKINCARE
It all comes down to quality and concentration: DR. EMI ARPA Skin relies on high-quality ferment lysates from the species Bifidobacterium longum, Lactobacillus pentosus, Lactococcus lactis, and Bacillus subtilis. The ferment extracts derived from these are listed in the ingredients list at
as Bifida Ferment Lysate, Lactobacillus Ferment Lysate, Lactococcus Ferment Lysate, and Bacillus Ferment . These postbiotics can have a positive effect on your skin health in a variety of ways:
Visibly improves redness and irritation, reduces inflammatory reactions, strengthens the skin’s resilience and its barrier function, reduces oxidative stress and inflammatory stimuli, increases the production and activity of barrier genes, molecules, and peptides in skin cells, and improves skin hydration.
Strengthens the skin barrier and skin functions, increases skin hydration, reduces transepidermal water loss, and supports skin regeneration.
Improves skin hydration, stabilizes the skin's pH level, and protects against oxidative stress.
Improves and accelerates wound healing.
MORE SKINCARE HEROES: PREBIOTICS & POSTBIOTICS
In addition to postbiotic ferments, our products contain so-calledprebiotics, which serve as food for the skin’s microbiome.Prebioticsinclude the ingredients alpha-glucan oligosaccharides and inulin.
Together with other carefully selected ingredients, prebiotics and postbiotics helpstrengthen theskin barrier. An intact skin barrier is able to retain moisture and protect the skin from external factors such as dirt, microorganisms, and free radicals.
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