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MISSHA Time Revolution Essence

MISSHA Time Revolution Essence

saccharomyces ferment filtrate

CosmeticMISSHA Time Revolution Essence
Reviewed by Dr. Younghun Cho
88/100
Excellent

Reviewed by Dr. Younghun Cho, PharmD

This product scores high for its effective formulation, use of proven ingredients, and for providing luxury-level results at a mid-range price point.

Pharmacist's Verdict

MISSHA Time Revolution Essence is a highly effective hydrating and brightening toner-like product that delivers visible results for most skin types, making it a great, more affordable alternative to luxury essences.

Ingredient Analysis

Saccharomyces Ferment Filtrate

Details pending pharmacist review.

Niacinamide

Details pending pharmacist review.

Bifida Ferment Lysate

Details pending pharmacist review.

Glycerin

Details pending pharmacist review.

Ceramide NP

Details pending pharmacist review.

Pros & Cons

Pros

  • Provides intense, lightweight hydration that absorbs quickly.
  • Brightens the complexion and helps even out skin tone over time.
  • Improves skin texture, making it feel smoother and softer.
  • Contains well-researched ingredients like niacinamide and ceramides.
  • Significantly cheaper than its main luxury competitor, SK-II Facial Treatment Essence.

Cons

  • Fermented ingredients can potentially irritate very sensitive skin or those with fungal acne.
  • Benefits are seen with consistent use over several weeks, not overnight.
  • The formula has been updated multiple times, which can be confusing for repeat buyers.

References

  1. 1.
    The yeast Saccharomyces cerevisiae- the main character in beer brewing.

    Lodolo EJ, Kock JL, Axcell BC, et al., FEMS yeast research, 2008 · PubMed

  2. 2.
    Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity.

    Fuloria S, Mehta J, Talukdar MP, et al., Frontiers in microbiology, 2022 · PubMed

  3. 3.
    Micobiology of winemaking.

    Amerine MA, Kunker RE, Annual review of microbiology, 1968 · PubMed

  4. 4.
    Effect of production phase on bottle-fermented sparkling wine quality.

    Kemp B, Alexandre H, Robillard B, et al., Journal of agricultural and food chemistry, 2015 · PubMed

  5. 5.
    Cutinase: from molecular level to bioprocess development.

    Carvalho CM, Aires-Barros MR, Cabral JM, Biotechnology and bioengineering, 1999 · PubMed

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