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French dermocosmetics brand combining dermatological expertise with scientific innovation — part of our first edition.
Discover the brand →French dermocosmetics brand combining dermatological expertise with scientific innovation — part of our first edition.
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Approved claims
Approved claims
Cranberry is the fruit of Vaccinium macrocarpon (Ericaceae), a tart red berry used as a food and as a raw material for supplements. In products it appears as dried fruit powder, juice concentrate, or fruit extract, often standardised for polyphenols, especially proanthocyanidins (PACs), with A‑type PACs frequently highlighted. Its natural composition also includes anthocyanins, flavonols and organic acids, while the levels of these constituents vary with cultivar and processing. Cranberry is most commonly presented in capsules, tablets, drink powders and liquid formats; in cosmetics it may be used as a fruit extract or as a plant-derived aromatic component in formulations.
Vitamin C
Approved claims
Approved claims
Approved claims
Antioxidant mineral; supports immunity and the health of hair and nails.
Approved claims
Fat-soluble vitamin; essential for vision, immunity, and skin.
Approved claims
Approved claims
Maca is the dried hypocotyl-root of the Andean plant Lepidium meyenii (Brassicaceae), known as a traditional food crop from high-altitude regions of Peru. In supplements it most commonly appears as whole-root powder, “gelatinised” powder (processed with heat and pressure to modify the starch fraction), or as a more concentrated extract, sometimes standardised to groups of naturally occurring constituents. Raw material may come from different colour types (e.g., yellow, red, black), which are often stated on labels as part of product identity. Its composition includes carbohydrates and fibre alongside plant-specific compounds such as glucosinolates and macamides, which can vary with origin and processing. It is used in capsules, tablets, drink-mix powders, and blended botanical formulas. In the EU, Lepidium meyenii is listed in the Novel Food Status Catalogue as having been used as food to a significant degree before 15 May 1997, so it is generally not classified as a novel food.
