Dr.G Royal Black Snail Cream

$49

[IDEAL FOR]
Those who want to improve wrinkles.
Those with sensitive skin.[INGREDIENTS/MATERIAL]
Black Snail Slime: helps to give a firming effect.
Royal Jelly: nourishes your skin.[FEATURES]
Completed test for sensitive skin.
Completed test for skin irritation.

Benefits

  • Skin irritation tested.
  • An anti-aging cream helps skin lifting and brightening.
  • Prevents pigmentation for blemishes care.
  • Formulated 20% of Black Snail ingredients for skin firming.
  • Vitalises and nourishes skin with Royal Jelly Protein and Black Bee Honey extract.

How to use

  1. In the final step of your skin care routine, spread an appropriate amount over your entire face.

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Email when stock available

50ml

Brand

Dr. G

INGREDIENTS

Water, Snail Secretion Filtrate, Dipropylene Glycol, Glycerin, Cyclohexasiloxane, Cetearyl Alcohol, Caprylic/Capric Triglyceride, Triethylhexanoin, Niacinamide, Hydrogenated Polydecene, Hydrogenated Polyisobutene, Hydrogenated Poly(C6-14 Olefin), Beeswax, Hydrolyzed Royal Jelly Protein, Honey Extract, 1,2-Hexanediol, Palmitic Acid, Stearic Acid, Cetearyl Glucoside, Glycosyl Trehalose, Polyglyceryl-2 Stearate, Vinyl Dimethicone, Cetearyl Olivate, Glyceryl Stearate, Butylene Glycol, Hydrogenated Starch Hydrolysate, Butyrospermum Parkii (Shea) Butter, Stearyl Alcohol, Caprylyl Glycol, Sorbitan Olivate, Hydroxyethyl Acrylate/Sodium Acryloyldimethyl Taurate Copolymer, Dioscorea Japonica Root Extract, Arginine, Carbomer, Hydrolyzed Corn Starch, Xanthan Gum, Adenosine, Hydrogenated Lecithin, Ethylhexylglycerin, Beta-Glucan, Caramel, Phenethyl Alcohol, Sucrose, Sorbitan Isostearate, Portulaca Oleracea Extract, Pearl Powder, Phytic Acid, Tranexamic Acid, Maltodextrin, Myristic Acid, Glucose, Centella Asiatica Extract, Phellinus Linteus Extract, Pentylene Glycol, Zymomonas Ferment Extract, Fragrance

PLEASE NOTE: Ingredients are subject to change at manufacturer’s discretion. For the most complete and up-to date list of ingredients, please refer to the product packaging.
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