What is hyaluronic acid? Hyaluronic acid (HA) is a gel-like water holding molecule. In the skin, HA acts as a space filler and hydrates skin and hair. The molecule was discovered in 1934 by Karl Meyer.
Scientific studies have shown that HA improves skin hydration, stimulates production of collagen in skin, works as an antioxidant and free radical scavenger, has an antibacterial and anti-inflammatory activity, and maintains skin elasticity.
The average human body contains roughly 15 grams of HA, one third of which is degraded and synthesized on a daily basis. The manufacture of every single protective agent in the body declines with age and HA is no exception to this rule. Decreasing levels of hyaluronic acid are known to accompany the ageing process and it is estimated that by the time we reach our mid-40’s, the synthesis of HA is roughly half that required by the body.
The skin is the largest organ in the body comprising about 15% of the body weight. And almost 50% of the body hyaluronic acid is found here. HA helps to retain over a 1000 times its weight in water within the cells of skin, making it an excellent moisturizer. In fact, no other biological substance can retain as much water as HA resulting in increased smoothness, softening and decreased wrinkles.
Today, hyaluronic acid is considered equally important, if not more important, than collagen. It is the collagen that gives the skin its firmness but it is the HA that nourishes and hydrates the collagen.
Young skin is smooth and highly elastic because it contains high concentrations of hyaluronic acid, which helps skin stay healthy. As we grow older, the body loses its ability to maintain this same concentration in the skin. With decreasing levels of HA in the skin, so goes the ability of the skin to hold water. The result, the skin becomes drier and loses its ability to maintain its hydration. Hyaluronic acid acts as a space filler by binding to water and thus keeping the skin wrinkle-free.
All of LOTUS AROMA’s anti-ageing products have 0.2% hyaluronic acid, which is manufactured via cultured fermentation of glucose (vegetal origin).