Yeast Extract at a Glance
- Most often used type in skin care is from Saccharomyces cerevisiae
- Rich source of antioxidant compounds known as flavonoids
- Soothing properties proven to relieve skin surface discomfort
- Supports the interruption of excess melanin synthesis
Yeast Extract Description
Yeast extract may sound like a simple ingredient but is in fact a complex source of numerous beneficial compounds for skin, including antioxidant compounds known as flavonoids, B vitamins, minerals (magnesium zinc), fatty acids, plus protein and lipid enzymes. Glycolipids known as glucosylceramides can be derived from yeast and have a role in improving skin’s barrier.
The type of yeast used is usually the microorganism Saccharomyces cerevisiae. Several studies have shown its value as a soothing antioxidant for skin. Torula yeast may also be used as the source for yeast extract in cosmetics.
Yeast extract is also a probiotic. Studies have shown that its influence on skin’s microbiome is largely how it works to soothe skin. In essence, it helps skin’s microbiome become healthier which in turn reduces signs of sensitivity.
Bioferments of yeast strains derived from soy isoflavones daidzein and genistein plus a plant-derived compounds known as apigenin were shown in vitro to interrupt a pathway that leads to the appearance of hyperpigmentation.
Its usage levels in skin care range from 1–5% in rinse-off formulas and 0.045%–7% in leave-on formulations. Yeast extract is considered safe as used in cosmetics.
Ongoing research is exploring the usefulness of yeast extract in the medical arena, such as experimental vaccines to prevent skin cancers.
Yeast Extract References
Food Technology and Biotechnology, June 2021, pages 127–136
Journal of Cosmetic Dermatology, January 2021, pages 207–209; and August 2020, pages 2,131–2,134
Dermatology Online Journal, November 2020, pages 1–4
Journal of Food Biochemistry, Volume 43, July 2019, ePublication
Fermentation, May 2019, pages 1–17
Current Pharmaceutical Biotechnology, August 2015, pages 1,085–1,093
https://cir-safety.org/sites/default/files/yeast092021SLR.pdf