Kojyl Methylenedioxycinnamate

Kojyl Methylenedioxycinnamate Description

Kojyl methylenedioxycinnamate is an ester of kojic acid, a byproduct of the fermentation of rice to produce sake (Japanese rice wine).

So far, there isn’t a breadth of independent research demonstrating kojyl methylenedioxycinnamate’s impact in topical applications; however, existing evidence suggests that it has many of its parent ingredient’s benefits – in particular its antioxidant and skin-brightening abilities.

This is an emerging ingredient that we will be watching and will update when new information becomes available. Current use levels of kojyl methylenedioxycinnamate are between 0.1–2%, depending on formulary needs and whether the ingredient is supplied in dry powder form or an aqueous blend.