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Какво е какаово масло? Как се получава? Какви са ползите от какаовото масло за кожата? 1.Хидратация 2. Антиоксидант 3. Подпомага еластичността на кожата 4. Защитна функция 5. Противовъзпалителни действия 6. Противогъбично средство

 
 

What is organic cocoa butter?

Cocoa butter also called theobroma, is pale yellow in color, extracted from cocoa beans. Used for making sweets (chocolate), as well as in cosmetics and medicine. It has a pleasant smell of cocoa, known to all as a chocolate scent. Its melting point is close to the temperature of the human body.

How does it receive?

Cocoa butter is made from whole cocoa beans. For use in the production of chocolate, the beans must be fermented before being dried. They are then baked and separated from their shells to make cocoa beans. About 54-58% of cocoa beans are cocoa butter. The cocoa beans are ground to form a cocoa mass, which is liquid at temperatures above the melting point of cocoa butter and is known as a cocoa liqueur or chocolate liqueur. The chocolate liqueur is pressed to separate the cocoa butter from the defatted cocoa solids.

WHAT ARE THE BENEFITS OF ORGANIC COCOA BUTTER FOR RADIANT SKIN?

hydration

The researchers found that some components in cocoa can actually help improve the appearance of women's skin - increase hydration, reduce roughness and flaking of the skin, and helping to protect the skin from damage from ultraviolet rays. German scientists attribute the observed benefits to cocoa flavanols - a group of compounds that may be particularly rich in cocoa and which have previously been reported to improve blood flow, and the function of the vessels.

antioxidant

Cocoa polyphenols have a strong activity to clean free radicals. This protects the skin from premature aging.

supports skin elasticity

Маслото, получено от какаови семена, съдържа големи количества незаменими мастни киселини и фитостероли, които могат да възстановят еластичността на кожата и да лекуват инфекциозни дермални разстройства като дерматит и екзема. Има резултати, които показват, че какаовите полифеноли проявяват положително действие върху  тонуса и еластичността на кожата.

protective function

Също така осигурява широкоспектърна защита от UV-A и UV-B радиационни ефекти, заедно с ендогенна фотозащита. Благодарение на високите си антиоксидантни и противовъзпалителни свойства.

Anti-inflammatory action

Данни от многобройни проучвания показват, че какаото може ефективно да модифицира възпалителния процес. Полифенолите, присъстващи в T. cacao, са докладвани допълнително за предотвратяване и инхибиране на инициирането и прогресирането на дермални ракови заболявания. Чрез модулиране на нивата на реактивни кислородни видове в клетките, той регулира пролиферацията, оцеляването и апоптозата на раковите клетки и забавя растежа им. 

Antifungal agent

There is a study of cocoa β-1,3-1,4-glucanase, showing antifungal activity especially against M. perniciosa.

allergies to cocoa butter

As with any substance, cocoa butter can cause an allergic reaction in some people.

Before using any cosmetic products, test them on the forearm.

author: Saniha Avramova

literature sources:

1. Cocoa Bioactive Compounds: Significance and Potential for the Maintenance of Skin Health

by Giovanni Scapagnini 1,2,*,Sergio Davinelli 1,2,Laura Di Renzo 3,Antonino De Lorenzo 3,Hector Hugo Olarte 4,Giuseppe Micali 5,Arrigo F. Cicero 6 and Salvador Gonzalez 7,8

2. Health Benefits of Bioactive Compounds from Cocoa (Theobroma cacao)

Shahanas E1,*, Panjikkaran Seeja T1, Aneena ER1, Sharon CL1, Remya PR1

1Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Kerala, India

3.Cocoa Phytochemicals: Recent Advances in Molecular Mechanisms on Health

February 2014, Critical Reviews in Food Science and Nutrition 54(11):1458-72

4. Slow release anti-fungal skin formulations based on citric acid intercalated layered double hydroxides nanohybrids

Jayoda Perera, Manjula Weerasekera, and Nilwala Kottegoda

5. Impact of Cocoa Consumption on Inflammation Processes—A Critical Review of Randomized Controlled Trials

Sabine Ellinger1,* and Peter Stehle2

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