Kojic Acid is a chemical preparation used by the cosmetic industry to preserve color of substances. It is originally produced by several different species of mold and is also a by-product in the process of making Japanese sake, or rice wine. More recently it has been sold over the counter as a skin whitening agent to help reduce the appearance of brown aging spots and acne scar tissue.
It is a tyrosinase inhibitor, which means it will inhibit or stop the production of melanin. Scar tissue and brown spots have a higher concentration of melanin, which provides the unique color. Melanin is also the chemical in your skin which makes you tan when you’re out in the sun. Researchers have investigated the use of this chemical to prevent the discoloration of meat, vegetables and sea food, as well as a preservative for fats and oils in cosmetics.
Research published in the Journal of Biomedical Biotechnology found that Kojic acid esters, or the acid that was produced through esterification of kojic acid, was less cytotoxic [toxic to the cells] at a higher dosage level.
References:
(1) Journal of Biomedicine and Biotechnology: Depgimenting Effect of Kojic Acid Esters in Hyperpigmented B16F1 Melanoma Cells
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3468271/
(2) Directorate-General for Health and Consumers: Scientific Committee on Consumer Products
http://ec.europa.eu/health/ph_risk/committees/04_sccp/docs/sccp_o_148.pdf
RESOURCES
Journal of the American Chemical Society: The Production of Kojic Acid by Aspergillus Flavus
http://pubs.acs.org/doi/abs/10.1021/ja01353a050
Monographs: Kojic Acid
http://monographs.iarc.fr/ENG/Monographs/vol79/mono79-20.pdf
SkinStore: Kojic Acid
http://www.skinstore.com/kojic-acid.aspx
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