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INCI: Hyaluronic acid or sodium hyaluronate
Origin: Synthetic or natural
Plants: Wheat (Typology's preferred source)
Animals: Rooster crests
All skin types need moisturisation
History & Discovery
**1934: Karl Meyer discovers and extracts hyaluronic acid from a bull's eye.
Today:** it's the most widely used ingredient in cosmetic surgeries.
Raw formula: (C14H21NO11)
Macromolecule Linear chain of sugars
It exists in different sizes
‣ High molecular weight: doesn't penetrate the skin due to excessive size. It remains on the surface of the skin, forming a film that keeps the skin moisturised while providing a smoothing effect.
‣ Low molecular weight: smaller in size, it manages to penetrate the skin.
HYDRATING/HYGROSCOPIC: retains water in skin tissues. Hyaluronic acid can absorb up to 1000 times its weight in water.
FILMOGEN: The hyaluronic acid with a high molecular weight forms a film on the surface of the skin and offers the skin a youthful plump look, giving the impression of filling in fine lines.
REPELLENT: The hyaluronic acid with a low molecular weight penetrates into the skin where it absorbs and retains water.
Wrinkles, fine lines
Skin slackening and sagging
Lack of suppleness
Did you know?
A molecule of hyaluronic acid survives approximately 24 hours in the skin where it's continuously synthesized and degraded. As its synthesis decreases with age, the skin loses its hyaluronic acid content over the years.