Ingredient Name: Palm Oil (Elaeis guineensis)
What is it? Palm oil is derived from the fruit of the palm tree native to West Africa, where the locals have used it for over 5,000 years. Loaded with fatty acids, antioxidants, tocopherols, carotenoids, phytosterols, squalene, and coenzyme Q10, this oil is deeply nourishing for the skin. Palm oil is also prized as a nutrient-dense food because of its impressive vitamin content as well as rich fat content comprised of palmitic acid, oleic acid, linoleic acid, and stearic acid.*
*= This information has not been approved by the FDA.
Loganathan, Radhika, et al. “Health-Promoting Effects of Red Palm Oil: Evidence from Animal and Human Studies.” Nutrition Reviews, vol. 75, no. 2, 2017, pp. 98–113., doi:10.1093/nutrit/nuw054.
May, Choo Yuen, and Kalanithi Nesaretnam. “Research Advancements in Palm Oil Nutrition.” European Journal of Lipid Science and Technology, vol. 116, no. 10, 2014, pp. 1301–1315., doi:10.1002/ejlt.201400076.
Wattanapenpaiboon, N, and M W Wahlqvist. “Phytonutrient Deficiency: the Place of Palm Fruit.” Current Neurology and Neuroscience Reports., U.S. National Library of Medicine, www.ncbi.nlm.nih.gov/pubmed/14506002.
Oguntibeju, O. O., et al. “Red Palm Oil: Nutritional, Physiological and Therapeutic Roles in Improving Human Wellbeing and Quality of Life.” British Journal of Biomedical Science, vol. 66, no. 4, 2009, pp. 216–222., doi:10.1080/09674845.2009.11730279.
Someya, Keita, et al. “The Antioxidant Effect of Palm Fruit Carotene on Skin Lipid Peroxidation in Guinea Pigs as Estimated by Chemiluminescence-HPLC Method.” Journal of Nutritional Science and Vitaminology, vol. 40, no. 4, 1994, pp. 315–324., doi:10.3177/jnsv.40.315.
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