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 Hydrolyzed Opuntia Ficus-Indica Flower Extract

Rating: Best
Benefits: Anti-Aging/Longevity, Soothing, Smooths Bumpy Skin
Categories: Antioxidant, Plant Extracts

 Hydrolyzed Opuntia Ficus-Indica Flower Extract at a Glance

  • Considered an excellent soothing ingredient
  • Very good source of antioxidants
  • Helps refine skin texture for improved smoothness
  • Also known as prickly pear and barbary fig

 Hydrolyzed Opuntia Ficus-Indica Flower Extract Description

Hydrolyzed _Opuntia ficus-indica_ flower extract is also known as prickly pear or barbary fig. This desert-dwelling plant is native to Mexico, but now grows in numerous countries around the world. It’s an incredibly hardy, robust plant, able to grow in conditions where water is often or always scarce. As such, it’s an important crop in arid, dry areas.

Research has shown that this plant and its flowers are very good sources of antioxidants, many of which have a potent soothing effect on skin. The pulp, seed, stem, and peel of this _Opuntia ficus-indica_ contain skin-beneficial minerals such as calcium, potassium and magnesium as well as trace minerals like manganese, zinc, and copper.

Vitamins C, E, and K are also present throughout this plant, as are various amino acids and antioxidant compounds such as gallic acid, various flavonoids (quercetin), lignans, and stilbenes, all of which help enhance skin’s environmental defenses in the face of aggressors like pollution and UV light.

Specific to the flower portion of this plant, it’s not only a robust source of polyphenol and flavonoid antioxidants but contains antimicrobial compounds that may play a role in helping to visibly repair damaged skin. The flowers also contain hydrating polysaccharides (complex sugars).
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 Hydrolyzed Opuntia Ficus-Indica Flower Extract References

Horticulturae, January 2022, pages 1–28
Molecules, February 2021, pages 1–20 and September 2014, pages 14,879–14,901
Bioorganic and Medicinal Chemistry Letters, December 2017, pages 5,485–5,489 
International Journal of Biological Macromolecules, November 2015, pages 483–490
Journal of Medicinal Food, October 2015, pages 1,143–1,149