Sodium RNA

Good

Antioxidant

Sodium RNA at a glance

  • Derivative of ribonucleic acid, an acid present in all living cells
  • Primarily used as a skin conditioning ingredient
  • Could have antioxidant and soothing properties
  • \Usually derived from yeast

Sodium RNA description

Sodium RNA is also known as sodium ribonucleic acid, ribonucleic acid sodium, and RNA sodium. Ribonucleic acid is an acid present in all living cells and helps the body with several processes, including protein synthesis. In cosmetics, sodium RNA is primarily used as a skin conditioning ingredient. There is limited study that also indicates it can exert antioxidant properties on skin and reduces signs of irritation. Most sodium RNA used in cosmetics is derived from yeast; it can also be made in a lab or derived from animals. Usage levels of sodium RNA in cosmetics have not been firmly established.

Sodium RNA references

  • Cosmile Europe, Accessed April 2023, Website
  • Journal of Immunology and Allergy, December 2022, ePublication
  • Journal of Cosmetic Science, November-December 2013, pages 455-468

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.