Grapeseed oil is the most popular carrier oil and has a very "dry" skin feel when applied.
Grape Seed oil is a yellow-greenish oil with virtually no odour. It is obtained by expeller pressing of the grape pips and subsequent refining of the oil. The oil is characterised by its high content of linoleic acid (up to 70%), second only to safflower oil.
Origin
Although the grapevine has been around for thousands of years, commerical oil extraction from the pips is a fairly new process, probably because unrefined grape seed oil is considered unpaletable and adequate refining processes were not available until this century. Virtually all grape seed oil is produced in France and Italy, and most of it is used as a fine cooking or salad oil.
Properties
Grape seed oil is a relatively quick pentrating oil with a dry "skin feel". It has an extraordinary high content of linoleic acid (up to 70%), an essential fatty acid (EFA) which is readily taken up by the skin and reduces the Trans Epidermal Water Loss (TEWL) and thereby restores the elasticy of the skin.
Unlike other oils which work by occlusion only, grape seed oil function curatively by incorporation of the EFA into the stratum corneum, giving a much longer lasting effect than occlusive oils.
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Ingredients: Vitis Vinifera (Grapeseed) Oil.
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