Azelaic Acid
What is Azelaic Acid
Azelaic acid is an antibacterial and antiproliferative agent that has anti inflammation properties. This is extensively used for the treatment of various skin disorders including mild to moderate acne and rosacea. Azelaic acid is also a natural material produced by yeast that lives on normal skin, Malassezia furfur which is also known as Pityrosporum ovale. This greatly helps people with acne because azelaic acid facilitates skin renewal that decreases blemishes and halt the development of blackheads that can lead to acne. It also functions to break down the bacteria before it causes an acne or rosacea outbreak.
Azelaic acid is sporadically used to stimulate hair growth. In a research study shows that azelaic acid with the combined used of zinc ion and vitamin B6 was an efficient kind to inhibit 5-alpha reductase. Both types I and II 5-alpha reductase convert the hormone testosterone to a much stronger hormone dihydrotestosterone or DHT. DHT has been proven to be partly responsible for prostate enlargement ( benign prostatic hyperplasia, BPH ) and is potent enough in damaging the hair follicle, but clinical investigations have yet to confirm its capability in helping people with hair loss conditions.
Azelaic acid can come in a gel or cream form, it has properties that are very much alike to the medication Retin A. this is prescribed by dermatologists and is primarily applied to the affected areas of the skin once in the morning and once in the evening as well. Results from azelaic acid may vary from one person to another and may take time.
The acid can cause skin irritation, burning, stinging, dryness, itching and discoloration. These side effects are generally common when a person begins the azelaic acid treatment for the first time however, these symptoms diminish after a week or two. Dermatologists strongly prohibit people who have celiac disease or gluten sensitivity to not use or to avoid azelaic acid because it is a bonded dicarboxylic acid, comprising the proteins that are naturally found in wheat, barley and rye.
