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Pomegranate oil

30ml
CERTIFICATIONS
Physis Laboratory Vegan Certification Physis Laboratory Bio Certification
Product SKU: 000093 Categories: , Label:
Pomegranate oil is rich in antioxidants and can be consumed raw. Some of its benefits: -Its anti-aging and regenerating properties make it ideal to treat mature skin. -It promotes cellular regeneration, tightens and improves skin elasticity as it contains rare fatty acids. -Its antioxidant action helps fight free radicals and the signs of aging. -Pomegranate oil helps balance the pH of the skin, moisturizes and leaves the skin soft and supple.

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  • Antioxidant.
  • Anti-aging.
  • Regenerating.
  • Skin tightening.
  • Moisturizing.
Pomegranate seed oil is extracted from the seeds of the Punica granatum tree via cold-pressing.
Formulated with: 100% pomegranate oil
Formulated WITHOUT: preservatives, chemical additives, artificial pigments, fragrance, genetically modified organisms (GMO), mineral oil
Massage it onto damp skin after cleansing. It can be diluted and mixed with other natural oils, such as jojoba or almond oil. Add it raw to salads or vegetables to benefit from its antioxidant action. Apply it daily onto your face, neck, decolletage and hands before going to sleep to benefit from its anti-aging action. Add a few drops to your face cream for extra moisture and protection. Apply a few drops onto brittle, damaged hair. Apply it onto broken, damaged nails to promote their repair.
  • 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.
Schubert, Shay Yehoshua, Ephraim Philip Lansky, and Ishak Neeman. “Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids.” Journal of ethnopharmacology 66.1 (1999): 11-17. Fadavi, Abolfazl, Mohsen Barzegar, and Mohammad Hossein Azizi. “Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran.” Journal of Food Composition and Analysis 19.6-7 (2006): 676-680.

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