
LENTISK OIL
REDNESS, COUPE-ROSE AND DRYNESS OIL

- Botanical name : Pistacia lentiscus
- Production process : First cold pressing
- Origin : Taounate
Ideal oil for skin with redness, dry skin and rosacea.
Soothes and repairs the damage caused by irritation and itching.
Additional benefits :
- Rich in myrcene, mastic tree oil is an anti-inflammatory that inhibits the production of melanin, resulting in an anti-brown spot effect.
- Mastic oil is ideal for light legs, swollen legs, heavy legs and varicosities.
For hair : lentisk oil fights dandruff, calms itching and is a tonic that stimulates the scalp and strengthens very fine hair.
USE : On the face, morning and evening.
Preferably in the evening to benefit from the benefits of the oil during the night.
Smell of pure oil is a bit more pronounced and it's a natural scent that will be volatile after a few minutes.
Fatty acid composition
- Monounsaturated fatty acids : 48 to oleic (omega 9).
- Polyunsaturated fatty acids: 21 to linoleic (omega 6).
- Saturated fatty acids: 20 to palmitic, 1 to %2 stearic.
- Focus on oleic acid - Main long chain monounsaturated fatty acid in humans. its name comes from the Latin "oleum" which means oil. It is a lipid that is part of the omega-9 family. Very nourishing for the skin, it makes it more supple and softer but also more radiant.
- Phytosterols (stigmasterol, campesterol, beta-sitosterol): repairing, protective and soothing.
- Tocopherols (vitamin E) : antioxidants, fight against premature aging and improve the oxidation stability of the oil.
- Polyphenols and anthocyanins : antioxidants.
- Conservation : - Tip : keep the oil packaging, it helps to protect your oil from light.


Organoleptic properties
- Aspect : liquid oil
- Color : yellow-green to green-brown
- Smell : lentisk characteristic
- Touch : rich
Note : Lentisk oil is an oil rich in saturated fatty acids and unsaturated fatty acids. At cold and cooler temperatures, it becomes an inhomogeneous oil with part crystallized in the bottom of the bottle and the rest liquid. It may be that the saturated fatty acids solidify and thus form a kind of butter. In this case, you just have to warm it up with a bain-marie.
