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Resveratrol and Niacinamide

Cheers BeautyBrains!

While researching Niacinamide I found this article from FutureDerm on why one should only use Niacinamide together with Resveratrol, and my head is spinning a bit:

I know Niacinamide is supposed to be a great anti-aging ingredient, but I had never come across such info, and now I wonder if indeed, without a sirtuin promoter to work alongside, an ingredient such as Niacinamide could have a detrimental effect in the long run. I was also under the impression that the positive effects of resveratrol were still under study and that it was hard to assess its benefits and how to deliver them. 

Looking forward to your much respected thoughts!


  • We've seen this article as well but I haven't been able to find independent confirmation that you need to use both niacinamide and resveratrol. My guess is that if this was the case all the Olay products would contain both, not just niacinamide. If I can find a more definitive answer in the literature I'll post something here.  
  • Randy, that brings me to a follow-up question.  Is there any science-based information about certain anti-aging ingredients that must be paired with another ingredient to "work" or be activated? (besides skin absorption that you discussed in the previous podcast). And, are there any anti-aging ingredients that absolutely CANNOT be in the same product?  

    That same blog contains an article about how Vitamin C and Niacinamide should not be used together ( but honesty, no one else has mentioned this incompatability. So... whatever.. maybe she's just making this stuff up.



  • I've never seen anyone else mention this either but I don't think Nicki is "making this stuff up." In fact, this article wasn't even written by her (despite the byline at the top of the post.) Rather, it was written by John from the Triple Helixian who does a pretty good job of researching topics. 

    I'm certainly not an expert on Niacinamide but the point John makes about its potential interaction with Vitamin C seems plausible. It's based more on knowledge of how the ingredients react in theory rather than measurements on actual finished products though. Without some kind of corroborating evidence it's hard to know if this is really a problem or not.    
  • Thanks Randy for clarifying who the real author of the article is and explaining that what they're saying is "plausible" but unproven.


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