2023年5月17日 · Kojic acid is made from several different types of fungi. It’s also a byproduct when certain foods ferment, including Japanese sake, soy sauce, and rice wine. Kojic acid inhibits and prevents...

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.

2024年6月8日 · Kojic acid is a skin-lightening ingredient that comes from mushrooms. "It is a natural byproduct of a fermentation process and has been shown to help regulate pigment production," says Aya Ahram,...

2021年9月4日 · Kojic acid's properties allow it to be a bleaching agent when used in creams, gels, and other cosmetics. Kojic acid is similar to a chemical called hydroquinone.

2023年7月13日 · Kojic acid is a chemical produced from different types of fungi. It is also a by-product of fermented soy sauce and rice wine. Possible benefits include treating melasma, reducing the appearance...

2025年3月4日 · Kojic acid can be found in creams, lotions, soaps, cleansers, and serums in concentrations up to 4%. However, Dr. Rodney (and the Scientific Committee on Consumer Safety) generally recommend ...

2024年11月4日 · Kojic acid is a compound made by fermentation in fungi like Aspergillus and Penicillium. Fermented soy and rice products, like miso, soy sauce, and sake, naturally produce...

2024年6月3日 · We're talking about kojic acid—a naturally derived skincare ingredient that comes from the superfood mushrooms. Kojic acid is excellent at fading hyperpigmentation and discoloration (aka dark spots). It works well on its own *and* when paired with …

2010年5月14日 · Kojic acid is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances, such as in skin-lightening or bleaching formulas. It is also used as a food additive for preventing enzymatic browning and in seafood to preserve pink and red colors.

麴酸(kojic acid, 5-hydroxy-2-hydroxymethyl-4-pyrone)是一種親水性的天然物質，是日本學者於1907年以蒸煮米培養米麴菌(Aspergillus oryzae)時發現的成分，由於最早是由發酵的米團，也就是「麴」的製造過程獲得，因此命名為「麴酸」。