Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32-466-90-21-62

Malachi Oluwaseyi Israel

Malachi Oluwaseyi Israel
Faculty of Science,
Ado-Ekiti
Nigeria

Publications
  • Research Article
    Effects of Oral and Topical Use of the Oil from the Nut of Vitellaria paradoxa
    Author(s): Malachi Oluwaseyi IsraelMalachi Oluwaseyi Israel

    Shea butter is the fat extracted from the nut of Africa Shea tree (Vitellaria paradoxa). It is used in cosmetic formulations and as a substitute for Cocoa butter in chocolate industries. It is edible and used cooking fat in Africa. The saponifiable fraction of Shea butter is composed primarily of stearic and oleic acids with lesser amounts of palmitic, linoleic and arachidic acids while the unsaponifiable fraction of Shea butter is composed of bioactive substances that are responsible for Shea butter’s medicinal properties. Shea butter is a solid at room temperature and melts at body temperature. It is therefore useful for skin care as it has sun screening properties and acts as an emollient and skin moisturizer. Topical use of Shea butter has also demonstrated anti-aging and anti-inflammatory properties. Dietary intake of Shea butter has hypocholesterolemic effect and reduces s.. Read More»
    DOI: 10.4172/2155-9600.1000327

    Abstract PDF

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