Price:
$8.99 $16.99
Stock:
In stock

Description

Moisturizing Shea Butter Lotion - Now Foods Shea Butter

If you're hands are rough and cracked, provide them some relief now! Now Foods Shea Butter is the luxurious Hand cream that your hands need to recover. Now Foods Shea Butter will help to soothe and provide exceptional relief to rough, cracked, & tired Hands. This product is 100% USDA Certified Organic, & it is travel friendly, for those who are always on-the-go. On top of that, it also exudes a light & pleasant aroma. Give your Hands some relief! Pick up a tub today. Introducing Now Foods Shea Butter!!

Now Foods Shea Butter Benefits

  • Helps To Soothe Rough Or Cracked Skin
  • USDA Certified Organic Product
  • Aims & Succeeds In Sealing In Moisture
  • 100% Pure & Natural Ingredients
  • Pleasant Smelling & Easy To Apply
  • Easy & Convenient For On-The-Go
  • Travel Size Friendly

How Do I Use Now Foods Shea Butter?

Now Foods recommends gently applying as desired, paying close attention to dry or rough areas. Reapply as needed.

Now Foods Shea Butter Ingredients

Active Ingredients: Organic Butyrospermum Parkii (Shea) Butter (Tree Nut).

Now Foods Shea Butter Side Effects & Warnings

This product is naturally solid and color/texture will vary depending on temperature. This product will melt when warmed above Body temperature and become solid again when cool. This is natural and may affect the appearance, but will not harm the quality of the product. If solid, Shea Butter can be softened by placing in a pan of hot water (e.g. 100º or warmer) for 30 minutes or by microwaving in a separate microwave-safe container.

References

Megnanou RM, Niamke S. Improving the optimized shea butter quality: a great potential of utilization for common consumers and industrials. Springerplus. 2015;4:667. Published 2015 Nov 4. doi:10.1186/s40064-015-1454-0

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4631807/

 

Ajala EO, Aberuagba F, Olaniyan AM, Onifade KR. Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterization. J Food Sci Technol. 2016;53(1):730‐738. doi:10.1007/s13197-015-2033-7

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711458/