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Apricot oil

30ml
CERTIFICATIONS
Physis Laboratory Vegan Certification Physis Laboratory Bio Certification
Product SKU: 000085 Categories: , Label:
Apricot oil is edible and can be consumed raw in salads, in pastry-making and in cooking. Some of its benefits: -Its regenerative and anti-aging properties make it an ideal oil for the care of mature skin as it activates cellular metabolism and promotes natural collagen production. -It is rich in vitamins, minerals and enzymes that help the skin retain its natural moisture. -It has softening and moisturizing properties and thus nourishes and heals rough, irritated skin. -It can be applied to hair, contributing to strengthening and fragility reduction. -Apricot oil is an ideal oil to add to beauty products for face and hair care, to lip balms and natural soaps.

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  • Regenerating.
  • Anti-aging.
  • Moisturizing.
  • Emollient.
  • Wound healing.
  • Strengthens the hair.
Apricot oil is extracted from the kernel of the fruit of the Prunus armeniaca tree via cold pressing.
Formulated with: 100% apricot kernel oil
Formulated WITHOUT: preservatives, chemical additives, artificial pigments, fragrance, genetically modified organisms (GMO), mineral oil
Consume it raw in salads, in pastry-making and in cooking. Gently massage after cleansing onto clean damp skin. Apply on the face, neck, decolletage and hands to prevent and minimize wrinkles. Use it as a massage oil as it is quickly absorbed and deeply moisturizing. Moisturize the dry, irritated or damaged skin. Apply to the hair roots to strengthen the hair and battle seasonal hair fall.
  • You do not have to take any precautions during its use.
  • Safe to use during pregnancy.
  • Store in a cool, dry place away from direct sunlight.
  • Do not use after the expiration date printed on the packaging.
Yiğit, D., N. Yiğit, and A. Mavi. “Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L.) kernels.” Brazilian Journal of Medical and biological research 42.4 (2009): 346-352. Matthaeus, Bertrand, and Mehmet Musa Oezcan. “Fatty acids and tocopherol contents of some Prunus spp. kernel oils.” Journal of Food Lipids 16.2 (2009): 187-199.

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