Evidence supporting the use of: Koji rice
For the health condition: Skin Care (general)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Koji rice, which is rice fermented with the mold Aspergillus oryzae, has a long history of use in East Asian cultures, particularly in Japan, for culinary and certain traditional wellness purposes. In the context of skin care, its use is primarily justified by traditional practices rather than robust scientific validation. Anecdotal and historical accounts suggest that workers in sake breweries, who regularly handled koji rice, were observed to have soft and youthful-looking hands, leading to the belief that koji rice and its byproducts could benefit the skin. This observation has influenced the development of various skin care products in Japan and beyond, which sometimes incorporate kojic acid (a metabolite from the fermentation process) for its skin-brightening properties. However, aside from kojic acid—whose melanin-inhibiting effects are somewhat supported for hyperpigmentation—the broader use of koji rice or its extracts for general skin care lacks strong clinical evidence. Most support comes from traditional use and small-scale studies, rather than large, high-quality clinical trials. As such, while koji rice enjoys a place in traditional skin care, scientific validation for its efficacy in general skin health or anti-aging is limited.

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Products containing Koji rice

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