A fatty oil derived from passion fruit seeds. It contains emollient and occlusive linoleic and oleic fatty acids, as well as antioxidants (among which are famous vitamin E and resveratrol).
Moisturizing
Occlusive
Moisturizing (Occlusive)
Occlusives are moisturizing ingredients that seal moisture into the skin, forming a water-resistant barrier.
Occlusive
Moisturizing (Occlusive)
Occlusives are moisturizing ingredients that seal moisture into the skin, forming a water-resistant barrier.
Antioxidant
Antioxidant
Antioxidants reduce the oxidative stress caused by free radicals and prevent accelerated skin aging.
Antioxidant
Antioxidants reduce the oxidative stress caused by free radicals and prevent accelerated skin aging.
Other functions
Emollient
Emollient
Emollients fill the micro-cracks in the skin and leave it feeling soft and pleasant to the touch. Emollients are often mistakenly perceived as moisturizing ingredients.
Emollient
Emollient
Emollients fill the micro-cracks in the skin and leave it feeling soft and pleasant to the touch. Emollients are often mistakenly perceived as moisturizing ingredients.
Origin
Botanical
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Botanical
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Passiflora edulis seed oil is a fatty, emollient oil extracted from passion fruit seeds.
It is a very beneficial, occlusive moisturizing oil with a high content of linoleic (over 70%) and oleic (14%) acids. It is suitable for all skin types (especially oily and acne-prone) because it is not pore clogging and does not feel oily or sticky to the touch.
Along with other beneficial compounds, we might also find carotenoids, phytosterols, vitamin E, and famous stilbenes - resveratrol and piceatannol. These give the passiflora edulis seed oil some added antioxidant properties.
Science
1
de Santana, F. C., Shinagawa, F. B., Araujo, E., Costa, A. M., & Mancini-Filho, J. (2015). Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils. Journal of food science, 80(12), C2647–C2654.
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Occlusive
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