Ingredients
- Click on any Ingredient below to learn more about it at NutraWiki
| Glycerin | Emollient (Moisturizer) |
|---|---|
| Saponified coconut | Coconuts are an excellent source of nutrition and have healthful meat, juice, and oil. The oil is arguably the most nutritious and has many health benefits. |
| Palm and/or palm kernel oils | One benefit of palm kernel oil is that it is completely free of cholesterol, which is not the case with animal-based fats like butter. Due to the cholesterol-free nature of vegetable-based oils and margarines, like palm kernel oil, there has been some speculation that these types of oils and fats are healthier than butter. |
| Vegetable (coconut/corn/sugar) -derived surfactants | |
| Humectants | Humectants boost absorption of accompanying ingredients in formulations and keeps things moist. In anti-aging products, anhydroxylitol helps to seal in moisture which is necessary to protect the skin against damaging environmental effects. When skin is hydrates, signs of aging are lessened as lines are softened and wrinkles less pronounced. |
| Sodium citrate | Sodium citrate should be used with caution in: the elderly or weak (debilitated) patients. |
| Blend of fragrance and essential oils | Essential oils are used extensively in aromatherapy and various traditional medicinal systems. |
| Tocopherol (vitamin E) | Some people use vitamin E for treating and preventing diseases of the heart and blood vessels including hardening of the arteries, chest pain, heart attack, leg pain due to blocked arteries, and high blood pressure. |
| Annatto | It is a red plant extract that is used as to color food, textiles and even body care products. Annatto comes from achiote shrub seeds, and is mainly used as a red food coloring. Produced in South America, achiote seeds have been used by tribes for centuries. |
| Caramel color | Caramel color is widely approved for use in food globally but application and use level restrictions vary by country |
| Beet juice | Beets are loaded with vitamins A, B1, B2, B6 and C. The greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron. |
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