Cobiuty: Superfood for the skin
Pollution is an important factor in the aging process of the skin. During this process, the breakdown of collagen and elastin fibers exceeds their production. The result is skin sagging, which ultimately results in fine lines, wrinkles and pigmentation. The main mechanism to combat skin aging is to control free radicals. After all, these affect the connective tissue in the skin. Cobiuty is an ingredient that keeps these free radicals under control.
First: What are free radicals? It is a natural by-product of processes in the human body. There are a number of factors that stimulate and significantly increase the production of free radicals, such as the sun, blue light and the environment. The right ingredients protect the skin against external influences, which reduces the release of these free radicals.
The origin of Cobiuty
Cobiuty is one such ingredient. The extract of the pulp of Mauritia flexuosa L., also known as Miriti, Buriti or Aguaje. It is a palm tree species that is native to the Peruvian Amazon and has a 100% natural origin. It is a rich plant-based source of carotenoids (vitamin A/Retinol), tocopherols (vitamin E) and vitamin C, powerful antioxidants, that can neutralize and protect the skin against free radicals.
The advantages of Cobiuty
Cobiuty is like a superfood for the skin which increases the endogenous hyaluronic acid and elastin in the skin. The product also ensures that the inflammatory process is reduced and it gives the skin a booster after application. In addition: the dermis contains collagen, which gives structure to the skin and provides the elastin and hyaluronic acid that is preserved. The dermis will be compacted by applying the ingredient Cobiuty to the skin. In short: Cobiuty is a multi-protective cream.
Family: Inca Heritage
Solubility: Hydro soluble
Dosage: From 2% to 5%
INCI: Propanediol, Aqua (Water), Mauritia Flexuosa Pulp Powder.
Would you like more information about Cobiuty? Do you have a question about the advantages of this ingredient? Our colleague Philip Vermijlen is pleased to answer these.