Preserved with Leucidal Liquid

Pumpkin is widely used in many cultures as a food. One of the interesting properties of the Cucurbita Genus is that when the seeds are mature the plant begins a rapid self- degradation designed to provide a fertile environment for the seeds to develop. As is common with many plants pumpkin contains its own set of proteases, the proteins which breakdown other proteins. By fermenting the pumpkin fruit with lactobacillus lactis we are able to breakdown many of the complex bio-molecules releasing isolated phytochemicals. Through the use of selective filtration techniques we are then able to further isolate the proteolytic fractions to produce our product.

To verify the efficacy of this product Active Concepts conducted a standard Dansyl Chloride Cell Renewal Study on human subjects. Pumpkin Enzyme appears to be non-irritating to ocular tissue in an in-vitro model. EpiOcular results confirm that the material is only slightly more irritating than glycerin.

Most proteolytic materials such as AHA’s or traditional enzymes such as papain or bromelain tend to be irritating on the skin. Much of the irritation is due to the over aggressive nature of these materials. Unlike traditional materials Pumpkin Enzyme shows an uncommonly mild irritation profile in a Human Repeat Insult Patch Test (HRIPT).

INCI Nomenclature:  Lactobacillus/Pumpkin Fruit Ferment Filtrate

Suggested Use Levels: 1-10%

Suggested Applications:  Exfoliation, Smoothing Fine Lines, Softening

Appearance:  Clear to Slightly Hazy Vicious Liquid

pH: (Direct) 4.5-7.5%

Storage: Protected from direct light and humidity at a temperature of 50°-77°F (10°-25°C) 

Shelf life: 12 months, properly stored, in sealed container.

This product should be added to a formulation at the recommended usage rate.