Other name: 5-Hydroxy-2-(hydroxymethyl)-4-pyrone, 2-hydroxymethyl-5-hydroxy-γ-pyrone
Kojic acid, a fungal metabolic by-product, is generated by certain species of Aspergillus, notably A. oryzae, commonly referred to as koji in Japanese. This acid emerges as a by-product during the fermentation of malted rice, a key component in the production of sake, the traditional Japanese rice wine.
Medicinal Uses:
- Anti-aging effect
- Treat melasma
- Decrease the appearance of scars
- Antifungal
- Antibacterial effects
