Mauritia Flexuosa Fruit Oil at a Glance
- Plant oil rich in antioxidants (including carotenoids, vitamin E and vitamin C)
- Supplies skin with beneficial fatty acids and phytosterols
- Provides moisturizing and anti-aging benefits
- Does not contain volatile fragrance compounds that irritate skin
Mauritia Flexuosa Fruit Oil Description
fruit oil, also known as buriti oil, is derived from the buriti palm tree, native to the Peruvian Amazon of Peru. This plant oil not only delivers skin-softening properties, but it also offers deeper rooted benefits that can contribute anti-aging benefits.
fruit oil, is a rich source of antioxidants, including carotenoids, vitamin E and vitamin C. These help protect the skin from negative effects of environmental stressors and help delay premature signs of aging like discolorations and fine lines.
fruit oil also supplies skin with beneficial fatty acids and phytosterols that are known for their moisturizing and soothing effects.
fruit oil has a number of benefits for skin health and hence is a welcome addition to your skin care routine. Unlike essential oils, it does not contain volatile fragrance compounds that irritate skin, although it does have a natural earthy/nutty aroma.
fruit oil can be found in sunscreens, lotions, bath oils and other personal care products. It is best stored in air-tight, opaque packaging to keep its antioxidant content stable and effective. The raw material is typically preserved with vitamin E (tocopherol) to enhance stability.
At the time of this writing, the Cosmetic Ingredient Review Expert Panel has not conducted a formal assessment of Mauritia flexuosa fruit oil but there are no known concerns with its safety. Typical usage level is 1%, but there are no contraindications for using amounts up to 100% if desired.
fruit has a thick, oily pulp, with an orange hue attributed to its lipids and carotenoids (β-carotene).
Mauritia Flexuosa Fruit Oil References
Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas, June 2020, pages 408-419
Journal of Food Science, November 2016, pages R2611-R2622