An occlusive moisturizing fatty oil derived from the seeds of a South American tree known as Inca nut. It is rich in emollient alpha-linolenic acid, linoleic acid, vitamin E, and various phenolic compounds.
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.
Plukenetia Volubilis seed oil is a fatty oil expressed from the seeds of the Plukenetia Volubilis, a South American tree known as Inca nut or Sacha inchi.
This oil is unusually rich in alpha-linolenic acid (up to 46%, similar to linseed oil), making it a lightweight and emollient oil especially suitable for oily and inflammation-prone skin. The oil also contains linoleic acid (35%), vitamin E, and various antioxidant phenolic compounds.
Plukenetia volubilis seed oil has versatile uses in skincare, most commonly as an occlusive moisturizing ingredient. It has to be protected from light and air, as it tends to thicken and oxidize.
Science
1
Fanali, C., et al. (2011). Chemical Characterization of Sacha Inchi (Plukenetia volubilisL.) Oil. Journal of Agricultural and Food Chemistry, 59(24), 13043–13049.
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Occlusive
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