An energy concentrate, stimulating cellular renewal, for fewer wrinkles and a more radiant complexion
In this study a model of skin fibroblasts, artificially aged in vitro, characterized by the use of fibroblasts derived from plastic surgery (on a female patient aged 26) and cultured to high passage numbers (P15) is used. Without the active ingredient, the replication capacities of aged fibroblasts (P15) are much lower than those of young fibroblasts (P5).
The addition of
Skinergium® 2 (0.01% active ingredient) to aged fibroblasts (P16) increases their replication capacity by +37% and +33% respectively at D4 and D7.
By stimulating the proliferation capacities of aged fibroblasts, Skinergium® 2 could therefore compensate for the age-related decrease in the dermal cell population and thereby counter intrinsic cutaneous
ageing.
19 volunteers, aged from 49 to 67 (average age 60) took part in the double-blind versus placebo trial. Twice a day for 8 weeks, they applied a cream containing 2% of Skinergium® 2 and a placebo cream to the hemifacial area.
1 - Effect on
wrinkles**
Skin prints were taken using Silflo resin at T0, 4 weeks and 8 weeks in the “crow's feet” area then analyzed by video imaging.
From week 4, the Skinergium® 2 group showed a significant decrease in all wrinkle parameters: average depth (-3%), length (-12%), area (-12%) and number of wrinkles (-10%). The placebo had no significant effect on these parameters, either at week 4 or 8.
2 - Effect on complexion**
A trained evaluator scored the complexion
radiance and luminosity of each half-face before treatment, after 4 weeks and after 8 weeks.
There was a significant improvement in terms of radiance and
luminosity from week 4 for the cream with Skinergium® 2. After eight weeks, complexion radiance had improved by 35% and luminosity by 25%.
The placebo cream had no significant effect on these parameters, either at week 4 or 8.
** Test performed on Skinergium®, can be transposed to Skinergium® 2 product
Skinergium® 2 is obtained directly from tuber flour, using a bio-enzymatic process patented by Laboratoires Expanscience. The flour is treated with a specific enzyme mix, in order to obtain a hydrolysate containing peptides and sugars. The process is completed by a final ultrafiltration phase, designed to eliminate any residual traces of protein.
