Kojic acid

Kojic acid is a naturally occurring organic compound produced by several species of fungi, especially Aspergillus oryzae. It is a by-product of the fermentation process in foods such as soy sauce and rice wine. Kojic acid is primarily used in cosmetic and pharmaceutical preparations for its skin-lightening properties. Its main mechanism of action involves inhibiting the enzyme tyrosinase, which catalyzes key steps in melanin synthesis from tyrosine; this results in reduced melanin production and thus lightening of skin pigmentation[1][3][4][6][8]. Kojic acid also exhibits antioxidant, antimicrobial, anti-inflammatory, radioprotective, antitumor, and potential anti-obesity activities[4][7]. In addition to cosmetics (creams, lotions, soaps), it finds use as a food preservative due to its ability to inhibit oxidative browning[2][5].

Other names

5-hydroxy-2-(hydroxymethyl)-4-pyrone5-hydroxy-2-(hydroxymethyl)-4H-pyran-4-oneácido kójico