FRULIX GRAVIOLA (SOURSOP)

was Introduced in Brazil by The Colonizers in The 16Th Century

Graviola (Annona muricata) or soursop was one of the first fruits from tropical America to be discovered by the Spanish colonizers and introduced to other regions of the world. The first references to the species date from the 16th century, at a time when it was considered native to the Antilles and already cultivated by pre-Columbian cultures on the Peruvian coast.

It was introduced to Brazil by the Portuguese in the 16th century. Found in almost all tropical countries, graviola is a bush with bright green leaves and large yellowy flowers which sprout from the trunk and branches. The fruit is known not only for its distinctive taste, but also for its nutrient content.

Nutrients

Around 100 grams of graviola provide an average of [60] calories, 25 mg of calcium, 28mg of phosphorous and 26mg of vitamin C (a third of the recommended daily intake). It is also a good source of complex B vitamins, important for the metabolism of proteins, carbohydrates and fats.

FRULIX CERTIFIED GRAVIOLA (SOURSOP) possesses the moisturizing, nutritional and remineralizing properties of the natural fruit and is recommended for use in shampoos, leave-in products, conditioners and hair masks, and in formulas for the treatment of weakened hair where nutrition and moisturizing are necessary.

FRULIX CERTIFIED GRAVIOLA (SOURSOP) is recommended for use in skin-care products like creams and nutritive lotions, moisturizing liquid or bar soaps.

As a very concentrated product, FRULIX CERTIFIED GRAVIOLA (SOURSOP) should be used in smaller concentrations than those normally used when making formulas with conventional extracts.

FRULIX CERTIFIED GRAVIOLA (SOURSOP) is compatible with the vast majority of ingredients used in cosmetic formulations for the treatment of skin and hair, and may be incorporated cold, directly into the aqueous phase of the formulas, in accordance with the suggestions for concentration found in the table below.

It is stable at temperatures of up to 90°C, in pH conditions which range from 4.00 to 11.00.