Amaranth (oil)

History

Amaranthus comes from the Greek word “Αμάρανθος”, meaning “one that does not wither” (making it a symbol of immortality). Amaranth is reputed never to fade. Certain species are used in dried flower bouquets.

For many years, various species of amaranth have been cultivated for food in Asia, the Americas and Africa. Amaranthus caudatus, A. cruentus and A. hypochondriacus played an important role as food in the Mayan, Aztec and Incan civilisations. For millennia, their seeds have been eaten toasted like popcorn or as flour, while their leaves were cooked as green vegetables. Amaranth cultivation reached its peak during the Aztec Empire. For the Aztecs, amaranth had nutritional, therapeutic and ritual values. After the Spanish conquest of Mexico, amaranth cultivation was forbidden because the plant had been used in Aztec religious rituals. Because of this ban and the violent repression over many centuries of those who continued to cultivate this plant, amaranth practically entirely disappeared from the Mexican diet in the 20^th century, despite being an ingredient in many Aztec dishes (tamales, sauces, tortillas and drinks).

Properties

Its high squalene and linoleic acid content (approximately 45%), makes amaranth a particularly useful plant not only in restoring the skin’s water and lipid balance but also for cellular protection. Indeed, it absorbs UV rays, protecting the skin from radiation and free radicals caused by UV radiation, and it boosts cellular regeneration.

It is found in our Anti-Wrinkle Day Cream with Onaphyline to protect the skin from free radicals and to regenerate cells.