Epigenetic face cream with collagen and elastin, restructuring protein substances that give skin firmness and softness. It firms the skin and create the supportive lattice of the skin, essential for wrinkle prevention. Due to the pool of antioxidant ingredients, it protects the skin from free radicals and oxidative stress. If used constantly, it has an excellent anti-aging effect. The cutting-edge technology used has made the product epigenetic. The action of the cream ONE RADIANCE COLLAGEN ELASTIN CREAM has been reinforced by the active ingredient KSF-R. In the crystal of the aqueous component of the cream, resonance information has been incorporated for a plumping and anti-aging effect. Improves skin quality in terms of thickness and purity. Finally, it makes the action of the active ingredients more effective, making them bio-available.
Apply a proper amount to cleansed skin and massage gently until completely absorbed. For maximum performance we recommend you use the product in the morning and in the evening, possibly after epigenetic spray serums Skin Frequency or ONE RADIANCE HYALURONIC SERUM.
Main ingredient in the epigenetic cream One Radiance Collagen Elastin Cream. It has a compacting, redensifying and anti-aging action. Improves skin quality in terms of thickness and purity. It makes the action of the active ingredients more effective, making collagen and elastin bio-available.
Hydrolyzed collagen is a type of collagen obtained by biotechnological process. This process is capable of breaking down the long native chains, improving the absorption of peptide chains that make it up, into the skin. This breakdown allows, with constant use, to promote the increase of proline and hydroxyproline, which in turn will stimulate the synthesis of collagen within the body.
Functional anti-aging, conditioning, film-forming and moisturizing ingredient. Aging damages the elastic fibres of the skin with the consequent formation of wrinkles and sagging of the contours of the face. Elastin is a fibrous protein, synthesized in the fibroblasts of the dermis, where elastic fibres intertwined with collagen fibres enhance their supportive action and skin elasticity.
Lipid substances, main constituents of the lipid barrier. They are one of the main components of the stratum corneum, where they occupy the interstitial spaces between the cells cementing them together and helping to keep the skin barrier intact. The ceramides of the stratum corneum play a fundamental role in preventing the loss of transepidermal water, in maintaining hydration and skin elasticity and in preventing the entry of harmful substances. As we age, ceramides gradually disappear from the stratum corneum, causing a loss of functionality of the skin barrier.
PRUNUS AMYGDALUS DULCIS (SWEET ALMOND) OIL The Almond is the edible seed of the Almond tree, from which is obtained a very energetic edible milk rich in vitamins of the group B1 and B2, proteins and minerals. Due to their dermoaffinity, the proteins contained are similar to collagen. Creams, oils and milks are effective in the treatment of dry and irritated skin, fight aging, reduce itching (even in cases of illnesses) and accelerate the healing of dermatosis.
LECITHIN, TOCOPHEROL AND ASCORBYL PALMITATE
It is a synergistic blend of antioxidants from natural sources, easily dispersible in oils and fats, and plays an important antioxidant and free radical scavenging action.
INGREDIENTS/INGREDIENTI: AQUA (WATER), ORYZA SATIVA (RICE) BRAN OIL, GLYCERIN, CETEARYL ALCOHOL, PRUNUS AMYGDALUS DULCIS (SWEET ALMOND) OIL, OLIGOPEPTIDE 4, CETEARYL GLUCOSIDE, HYDROLYZED GLYCOSAMINOGLYCANS, TOCOPHERYL ACETATE, XANTHAN GUM, PHYTIC ACID, LECITHIN, ASCORBYL PALMITATE, TOCOPHEROL, TETRAPEPTIDE-4, BENZYL ALCOHOL, SODIUM DEHYDROACETATE, PARFUM (FRAGRANCE).
LIST OF INGREDIENTS (IN) %
0% SILICONES, PETROLATUM, ACRYLATES, PARABENS, PHENOXYETHANOL, MINERAL OILS, PARAFFIN, EDTA, PROPYLENE GLYCOL, TEA, MEA, DEA, ALCOHOL, PEG, PPG, SULPHATES, NANOMATERIALS.
94% Natural origin ingredients.
6% Perfectly heat-tolerant ingredients to ensure the stability of the whey.