BROWN RICE/GARLIC VINEGAR
Safety score · 0–100
Good
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
A fermented vinegar combining brown rice and garlic — garlic contributes allicin and sulfur compounds with antioxidant power, while fermentation makes everything more bioavailable for skin.
Brown rice/garlic vinegar is produced by the spontaneous fermentation of Allium sativum (garlic) cloves with unpolished brown rice. The dual fermentation generates a complex mixture of organic acids (acetic, lactic), phenolic compounds, and sulfur-containing molecules derived from allicin and related thiosulfinates. The fermentation process converts some of garlic's harsh sulfur compounds into milder, more skin-friendly derivatives. Allium sativum-derived compounds have documented antimicrobial and antioxidant activity, and the vinegar format delivers these in an acidified, bioavailable matrix suitable for topical application.
Function
Skin benefits
- Antioxidant protection from sulfur compounds and phenolics
- Natural antimicrobial properties
- May support skin barrier function
- Fermentation increases bioavailability of actives
Known concerns
- Garlic can cause contact dermatitis in individuals allergic to Allium species
- Strong sulfur smell may be a sensory concern in formulations
- High concentrations may cause irritation on sensitive skin
References
EU CosIng database
European Commission cosmetic ingredient registry: regulatory status, restrictions, authorised functions.
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This profile is for educational purposes and does not constitute medical advice. Regulatory status and scientific understanding evolve, so always read the physical product label and consult a healthcare professional for personal concerns.