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Ferulic Acid
Commonly known as:
Ferulic acid, 3-(4-hydroxy-3-methoxyphenyl)acrylic acid, 3-methoxy-4-hydroxycinnamic acid.
I.N.C.I. list name:
Ferulic Acid.
Extraction process:
Extraction from crude rice bran oil with an organic solvent, followed by a purification step by crystallization after extraction of impurities with hexane.
Source:
Vegetable.
Botanical name:
Oryza sativa L.
Family:
Poaceae.
Part of the plant extracted:
Cell walls of rice grains.
Provenance, origin:
China.
Chemical characteristics:
Phenolic acid; Structure close to that of caffeic acid and curcumin; Soluble in water; Molecular weight: 194.18 g/mol.
Characteristics:
Emulsion, colloidal solution, true aqueous solution.
Dosage required in cosmetic products:
From 1.5 to 3%.
Function:
Antimicrobial, antioxidant.
Properties:
Anti-inflammatory, photo-protective, lightening, soothing, antioxidant, plumping, regenerating, anti-radical.
Benefits:
All skin types but particularly skin exposed to free radicals (pollution, smoking, UV exposure).
Details
Use
Face care (serums, creams, sun mists, sun creams, eye masks).
Preservation
Store away from light, moisture and heat.
Contra-Indications and Precautions
Ferulic acid is well tolerated and generally safe for most skin types. However, in very rare cases, a product with ferulic acid can generate light redness and irritations. Stop using it immediately. Therefore, before using skin care with ferulic acid, test a small area of your skin and wait 24 hours to see if rashes or other allergy symptoms appear. Avoid contact with eyes, but if contact occurs, rinse thoroughly with clean water.
Find out more
Discovered in 1866 by two Austrian chemists (HLASIWETZ and BARTH), ferulic acid is present in many plants, notably in rice, corn, wheat, oats, rye, but also in Roman chamomile or black elderberry, where it participates in the solidification of the plant cell walls thanks to its antioxidant properties, thus allowing to resist the harmful action of free radicals Its name comes from Ferula, a herbaceous plant of the Apiaceae family. It is also used as a food additive to avoid the change of color, reducing the phenomenon of oxidation.
