
The science behind long-term hydration
Molecularly cross-linked hyaluronic acid is chemically modified to make it more resistant to degradation by the body's own hyaluronidase enzyme (Al-Sibani et al., 2017 & An et al., 2019). Depending on the cross-linking density, it remains in the skin for several weeks, retains moisture for a long time and releases it gradually.
More than just moisture: structure and active ingredient boost
This technology not only enables lasting hydration, but also the sustained release of other active ingredients contained in cosmetic formulations with cross-linked hyaluronic acid (Berkó et al., 2013). It also improves the mechanical properties of the connective tissue, making it ideal for apparative treatments such as dermaneedling combined with effective cosmeceuticals. Cross-linked hyaluronic acid can be found in ingredient lists under the name Sodium Hyaluronate Crosspolymer.
Due to its unique benefits, we use it in all Derma SR serums to maximize the effectiveness of the active ingredients and optimally prepare the skin for further treatments, such as dermaneedling.
Al-Sibani, M., Al-Harrasi, A., & Neubert, R. H. H. (2017). Effect of hyaluronic acid initial concentration on cross-linking efficiency of hyaluronic acid–based hydrogels used in biomedical and cosmetic applications. Pharmazie, 72(2), 81–86. https://doi.org/10.1691/ph.2017.6133
An, J. H., Lee, H. J., Yoon, M. S., & Kim, D. H. (2019). Anti-wrinkle efficacy of cross-linked hyaluronic acid-based microneedle patch with acetyl hexapeptide-8 and epidermal growth factor on Korean skin. Annals of Dermatology, 31(3), 263–270. https://doi.org/10.5021/ad.2019.31.3.263
Szilvia Berkó, Mónika Maroda, Magdolna Bodnár, Gábor Erős, Petra Hartmann, Kinga Szentner, Piroska Szabó-Révész, Lajos Kemény, János Borbély, Erzsébet Csányi, Advantages of cross-linked versus linear hyaluronic acid for semisolid skin delivery systems, European Polymer Journal, Volume 49, Issue 9, 2013, Pages 2511-2517, ISSN 0014-3057, https://doi.org/10.1016/j.eurpolymj.2013.04.001