Ki’Leaft, Berkem’s New Active Ingredient From Kiwi Leaves

Groupe Berkem, an industrial expert in plant-based chemistry, developed and tested the potential of this kiwi leaf extract. The studies conducted over 10 years of R&D revealed the properties of Ki’Leaft, an active ingredient rich in sugars and containing polyphenols*. Ki’Leaft has been clinically proven to provide an immediate tightening effect, contribute to skin regeneration, and strengthen the skin’s barrier function and structure. It also exhibits a high antioxidant capacity. Ki’Leaft meets the cosmetics market’s expectations by offering benefits for the facial care market (serum, face treatments, etc.) which has experienced annual worldwide growth of 10% since 2020 (source Mintel GNPD – The Future of Facial Skincare, 2022).

History of the kiwi

French botanist Jules Emile Planchon named the fruit Actinidia chinensis in 1847, from the Greek aktis meaning small spoke, in reference to the female flowers that unfold like the spokes of a bicycle wheel.

Originally from China, where it has been consumed for over 2,000 years, the fruit grown on woody vines along the great Yangtze River was known as Yang Tao, or Yang peach.

It was introduced into Europe in the mid-18th century as an ornamental plant, where it was cultivated in botanical gardens during the 19th century.

The fruit then achieved its first major success when it was cultivated in New Zealand in the early 20th century, and earned the name Kiwi after the country’s iconic bird, which is also small, brown, and fuzzy.

Now grown and eaten around the world, the fruit is appreciated for its taste and high antioxidant content, making it the ideal healthy choice. In France, the first commercial harvest took place in 1972. South West France – the region most conducive to cultivating the fruit due to climate, soil and sunshine – now accounts for three quarters of French production.