Natural Butters for Skin
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Skin is a complex fusion of various fatty acids. We discussed various natural oils, their composition, and micronutrients in the previous blog post. You can read it here. Different plants have skin-friendly fatty acids and using them helps you keep your skin youthful.
What is plant-based butter?
Plant-based butter is a fat and protein component of natural fruit. Natural butter is solid to semi-solid at room temperature due to low water content.
How is butter made?
Plant-based butter is extracted from the seed or fruit. Raw, unrefined process of extraction produces butter with the top-quality skin-friendly fat and retains natural micronutrients. Refined and ultra-refined butter removes biological color particles, several fatty acids and thus appears softer and white. But, it also removes skin-friendly fatty acids and micronutrients.
Skin-friendly butter-Composition.
We will discuss Shea butter, Cocoa butter, and Mango butter in this article. These are excellent sources of skin-friendly fatty acids and micronutrients.
Shea butter
Shea butter is extracted from the nut of the shea tree. Raw, unrefined shea butter typically consists of oleic acid, stearic acid, linolenic acid, linoleic acid, palmitic acid, and arachidic acid.1
How to use body butter?
Body butter melts at body temperature and provides deep moisturizing. Body butters are excellent for excessively dry areas of skin, such as the skin over the joint and palm of the hands and feet. Daytime Kindle containing organic butter is excellent as a whole-body lotion. Deep moisturizing properties provide round the clock hydration to the skin.
Summary
Naturally occurring, plant-based body butter contains skin-friendly substances and micronutrients. Raw, unrefined, organic body butter provides excellent hydration and nourishment to the skin.
How do you feel after reading through this brief discussion? Let us know. We hope that you found this post informative and useful.
Reference:
1-Davrieux, F., Allal, F., Piombo, G., Kelly, B., Okulo, J. B., Thiam, M., Diallo, O. B. & Bouvet, J.-M. (2010) (2010). "Near Infrared Spectroscopy for High-Throughput Characterization of Shea Tree (Vitellaria paradoxa) Nut Fat Profiles. Journal of Agricultural and Food Chemistry, 58, 7811-7819". Journal of Agricultural and Food Chemistry. 58 (13): 7811–7819.
2-http://convert-to.com/656/cocoa-butter-conversion-and-nutrition.html
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