Hazel Nut Oil

Hazelnut Oil

Corylus avellana, natural spreading area of which is Anatolia, is one of the most important nuts rich in valuable nutrients. Hazelnut oil is obtained from the edible nuts of the plant by cold pressing method [1].

Hazelnut oil is low in saturated fatty acid content, and high in monounsaturated fatty acid. The main fatty acids found in Hazelnut oil are oleic, linoleic, palmitic and stearic acids.  Besides this, It is rich in vitamins A, F, and E and minerals.

Hazelnut oil contains tocopherols and phytosterols. Phytosterols decrease LDL–cholesterol levels   and may reduce cancer risk tocopherols

Directions:

Chia Seed oil can be used alone or blended with your other favorite base oil.

This oil is suitable for all skin types, ideally suitable for dry, sensitive or mature skins.

Topically,  Chia Seed can have a soothing effect on irritation, dermatitis, and cracked skin. It also helps reduce the appearance of fine lines and wrinkles.

This oil is ideal for dry, dull or fragile hair. Chia Seed Oils high Omega-3 fatty acid content is a good source to replenish, hydrate, and repair damaged hair.

Suggested Uses:

Use Chia Seed oil as a hair conditioner. Apply oil on your scalp and hair. Gentle massage with fingertips using a circular motion,  20 minutes to a couple of hours prior to a hair wash.

Use Chia Seed oil as a base oil in massage mixtures to use on irritation, dermatitis, and cracked skin to help relieve itchiness, flakiness, and inflammation.

Warning & Safety Requirements:

• If you are pregnant or lactating, please consult with your doctor before using any product containing essential oils.
• Do not use it internally, unless directed by a licensed Aromatherapist or Physician.
• Not suitable for children.

Storage Conditions:

Store oils in a cool dry place away from direct sunlight and out of reach of children.

References:

• [1]. Tacer-Caba, Z. The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness, Pages 73-101, 2019.
• [2]. Capitani, M. I., Spotorno, V., Nolasco, S. M., & Tomás, M. C. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT- Food Science and Technology, 45(1), 94–102. 2012.
• [3]. Ixtaina, V. Y., Martínez, M. L., Spotorno, V., Mateo, C. M., Maestri, D. M., Diehl, B. W., & Tomás, M. C. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166–174. 2011.