Pfaffia Paniculata Root Extract

Good

Antibacterial

Pfaffia Paniculata Root Extract at a glance

  • From the suma, or Brazilian ginseng, plant
  • Has anti-inflammatory properties
  • Also has antioxidant benefits

Pfaffia Paniculata Root Extract description

_Pfaffia paniculata_ root extract comes from a plant native to South America. It is commonly called suma or Brazilian ginseng and is taxonomically also known as _Hebanthe erianthos_. In some South American cultures, it has centuries-long use as an anti-inflammatory treatment. Modern research bolsters that usage, finding this root does have calming properties when applied topically. As is the case with most plant-derived ingredients, it also has antioxidant benefits. Some studies even indicate it has antimicrobial properties, though most of those are in applications not directly tied to skin care. Usage levels in cosmetics are generally low, around 0.03%.

Pfaffia Paniculata Root Extract references

  • SpecialChem, Website, Accessed October 2025
  • CoSmile Europe, Website, Accessed October 2025
  • Microorganisms, June 2024, pages 1-15

Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding constraints, permitted concentration levels and availability vary by country and region.

Ingredient ratings

Best

Proven and supported by independent studies. Outstanding active ingredient for most skin types or concerns.

Good

Necessary to improve a formula's texture, stability, or penetration.

Average

Generally non-irritating but may have aesthetic, stability, or other issues that limit its usefulness.

Bad

There is a likelihood of irritation. Risk increases when combined with other problematic ingredients.

Worst

May cause irritation, inflammation, dryness, etc. May offer benefit in some capability but overall, proven to do more harm than good.

unknown

We couldn't find this in our ingredient dictionary. We log all missing ingredients and make continuous updates.

Not rated

We have not yet rated this ingredient because we have not had a chance to review the research on it.