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Solanum Tuberosum (Potato) Pulp Extract
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Ingredient Facts
Solanum tuberosum
(Potato) pulp extract
Botanical · Smoothing
WHAT IS IT?
Plant-Derived
Clean
This plant extract helps soothe and moisturize skin while providing antioxidants. It may reduce inflammation and support a brighter, healthier complexion.
See origin →
WHAT'S IT DO?
Functions
Smoothing
WHAT'S IT IN?
(2)
Golden Hour Body Butter
Ursa Major
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Golden Hour Body Butter
Credo Beauty
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WHAT'S THE PROOF?
Biocompatible Potato-Starch Electrolyte-Based Coplanar Gate-Type Artificial Synaptic Transistors on Paper Substrates.
Choi HS, Lee YJ, Park H, Cho WJ
International journal of molecular sciences, 2022
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Hydrogenated Potato Starch
European Commission
EU Cosmetic Ingredient Database (CosIng)
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Hydrolyzed Potato Protein
European Commission
EU Cosmetic Ingredient Database (CosIng)
→
Ipomoea Batatas (Purple Sweet Potato) Root Extract
European Commission
EU Cosmetic Ingredient Database (CosIng)
→
Potato Starch Modified
European Commission
EU Cosmetic Ingredient Database (CosIng)
→
Sodium Hydrolyzed Potato Starch Dodecenylsuccinate
European Commission
EU Cosmetic Ingredient Database (CosIng)
→
Solanum Tuberosum (Potato) Starch
European Commission
EU Cosmetic Ingredient Database (CosIng)
→
Hydrogenated Potato Starch
Environmental Working Group (EWG)
EWG Skin Deep Cosmetics Database
→
Hydrolyzed Potato Protein
Environmental Working Group (EWG)
EWG Skin Deep Cosmetics Database
→
Potato Starch Modified
Environmental Working Group (EWG)
EWG Skin Deep Cosmetics Database
→
Sodium Hydrolyzed Potato Starch Dodecenylsuccinate
Environmental Working Group (EWG)
EWG Skin Deep Cosmetics Database
→
Solanum Tuberosum (Potato) Starch
Environmental Working Group (EWG)
EWG Skin Deep Cosmetics Database
→
Bioavailability of potassium from potatoes and potassium gluconate: a randomized dose response trial.
Macdonald-Clarke CJ, Martin BR, McCabe LD, McCabe GP, Lachcik PJ et al.
The American journal of clinical nutrition, 2016
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Potato Production, Usage, and Nutrition--A Review.
Zaheer K, Akhtar MH
Critical reviews in food science and nutrition, 2016
→
Verified Jun 2026
Data: CosIng