Rosa Damascena Callus Culture Extract
A cosmetic ingredient used as antioxidant, hair conditioning, humectant in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Rosa Damascena Callus Culture Extract is the extract of a culture of the callus cells of Rosa damascena, Rosaceae
What does it do?
Rosa Damascena Callus Culture Extract is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Antioxidant
neutralises free radicals to slow oxidative damage to the formulation or skin
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Hair conditioning
improves the appearance, feel, and manageability of hair
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Humectant
draws moisture from the air or deeper skin layers to the surface, helping skin retain water
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Skin protecting
helps shield skin from external environmental factors
EU regulatory status
Rosa Damascena Callus Culture Extract is allowed for use in cosmetic products in the European Union under Regulation 1223/2009. It is not subject to a specific Annex restriction at the time of writing.
Frequently asked questions
What is Rosa Damascena Callus Culture Extract?
Rosa Damascena Callus Culture Extract is a cosmetic ingredient catalogued in the EU CosIng database. Rosa Damascena Callus Culture Extract is the extract of a culture of the callus cells of Rosa damascena, Rosaceae
Is Rosa Damascena Callus Culture Extract allowed in cosmetics in the EU?
Yes. Rosa Damascena Callus Culture Extract is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Rosa Damascena Callus Culture Extract do in cosmetic products?
Rosa Damascena Callus Culture Extract is declared in the EU cosmetic ingredient inventory with these functions: antioxidant, hair conditioning, humectant, skin protecting.
What is the CAS number of Rosa Damascena Callus Culture Extract?
The CAS (Chemical Abstracts Service) number for Rosa Damascena Callus Culture Extract is 90106-38-0.
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Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 15/10/2010