| Raw
matirials: |
Salvia officinalis.L.
- Leaf. |
| Manufacture: |
supercritical fluid extraction with
natural carbon dioxide. |
| Type of extract: |
oily substance of brown or brown-marshy
color with cereous inclusions and characteristic
odor |
| Composition: |
diterpenic phenols, terpenes and terpenoids
(ocimene,camphene, cineol, thujone, isothujone, camphora, borneol,
caryophyllene, patchouli, ledol, epimanool, humulene, pentamethyl
eicosane, linalool), polyunsaturated fatty acids, phytosterols (pregnendyone,
chynochynone, prednisone, corynalole, totarole, lanosterol) , vitamin
Е. |
| Usage: |
In cosmetic products is used as a
componentproviding anti-oxidant, bactericidal, bacteriostatic effects,
neutralizes and egests toxins, normalizes the skin cell renewal and
regenerative processes, healthily affects the dry skin. In food production
is recommended to be used as anti-oxidant additive that prevents the
peroxy radicals and helps to prolong the products best before date.
Is recommended to be used in fat-and-oil production, tinned fish and
meat products. |
| Naturality: |
the product is 100% natural, it is
not manufactured on a chemical formula; it does not contain any admixtures,
heavy metals, inorganic salts, solvent residues and reproducible microorganisms. |
| Storage: |
in a sealed package kept in a cool
place protected from sun light for not less than 2 years. |
|
