SHEA BUTTER

* OUR RANGE *

Food and cometic use 

*Raw Shea Butter - Guinea Conakry

*Refined Shea Butter - Guinea Conakry

*Deodorized Shea Butter - Guinea Conakry

Main characteristics:

• Moisturizing: the lipidic part of the butter constitutes the vast majority of this product. It allows  easily pass the skin barrier and to keep the upper layer of the epidermis hydrated, effectively  and sustainable manner. 

• Healing, softening: thanks to the resinous esters which compose it, shea butter allows to soften  the skin. Indeed, by passing through the skin barrier, Shea butter will nourish the skin and soften  it, to make it less sensitive to external aggressions. 

• Skin protector: used in prevention or after sunbathing, shea butter helps protect the skin  against UV rays and environmental aggressions. It is thanks to a variety of unsaponifiables,  including karitene, that butter allows this action. 

• Antioxydant, cell regenerator: the vitamin E present in this butter has an important antioxydant role. This vitamin will provide the necessary energy of the metabolism to produce cells in large  numbers, thus promoting healing and cell renewal. 

• Anti-inflammatory: it contains a high rate of unsaponifiable matter, mainly composed of  triterpene alcohols. Lupeol and beta-amyrin are known for their anti-inflammatory properties. 

• Penetrating: shea butter is quickly absorbed by the epidermis. 

Nutritional advantages 

Shea Butter is generally recognized for its use in cosmetic care, but did you know that it can also  be consumed? Obviously, its consumption must be in its pure form and not in a refined or perfumed  form… So why consume it? Mainly use by African populations who consume the fruit pulp, which is  very nourishing. It is a major source of fat, used in sauce or even in frying. Rich in unsaturated fatty  acids, especially oleic acid, shea butter is considered "good" fat. AGIs are widely studied and  described to get a beneficial effect on the cardiovascular system. Moreover, Shea is rich in vitamin  E, an antioxidant found mainly in raw and deodorized butter.