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Concentration: Most over-the-counter kojic acid products have 1 to 2% of the ingredient, although the exact concentration may not always be shared. The best kojic acid products of 2024.
Starting in the 1970s, the South African government established regulations for skin whitening products, banning products that contained mercury or high levels of hydroquinone. [96] By the 1980s, critiques of skin whitening had become incorporated into the anti-apartheid movement, given skin whitening's adverse consequences on health and its ...
Kojic acid is an organic compound with the formula HOCH 2 C 5 H 2 O 2 OH. It is a derivative of 4-pyrone that functions in nature as a chelation agent produced by several species of fungi, especially Aspergillus oryzae , which has the Japanese common name koji .
Dali claims that the quality of their private label products "meets or exceeds the equivalent national brands sold in other national retail chains" while being significantly more affordable. [12] Around 60–70% of its products are sourced locally in the Philippines and the remainder are imported from Malaysia, China, South Korea, and Europe ...
Puregold Price Club, Inc. or simply Puregold (stylized in all caps) is a chain of supermarkets in the Philippines trading goods such as consumer products (canned goods, housewares, toiletries, dry goods, and food products, among others) on a wholesale and retail basis. It currently has approximately more than 400 operating stores and over 20 ...
Lindane, also known as gamma-hexachlorocyclohexane (γ-HCH), gammaxene, Gammallin and benzene hexachloride (BHC), [3] is an organochlorine chemical and an isomer of hexachlorocyclohexane that has been used both as an agricultural insecticide and as a pharmaceutical treatment for lice and scabies.
Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus.Red yeast rice is what is referred to as a kōji in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
The plant contains diverse phytochemicals, including ursolic acid, tannic acid, gallic acid, some essential oils and resin, hydroquinones (mainly arbutin, up to 17%), tannins (up to 15%), phenolic glycosides and flavonoids. [1] [better source needed]