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Shea is a natural product born from Butyrospermum parkii, a savanna tree that grows in central and western Africa, in countries such as Nigeria, Senegal or Burkina Faso.
The fruits produced by this tree look like nuts with white and naturally fatty almonds hide inside. When these almonds are manipulated they turn into a yellowish dough: shea butter. Each year, a tree produces an average of twenty kilos of dough.
It contains antioxidants such as tocopherols (vitamin E) and catechins (which are also found in green tea). Other specific compounds such as triterpenic alcohols have been detected, whose property is to reduce inflammation; esters of cinnamic acids, which have a limited ability to absorb ultraviolet (UV) radiation, and lupeol, which prevents the effects of skin aging by inhibiting enzymes that degrade skin proteins. Shea butter also protects the skin by stimulating the production of structural proteins by specialized dermal cells.
This fat is known above all for its moisturizing properties so it is used in the composition of numerous preparations of the cosmetic industry such as the Bio-Moisturizing Cream, which in addition to Shea contains all the properties of Aloe vera.