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Whamisa Organic Seeds Hair Essence for Damaged Hair & Natural Styling 120ml, 4.06 fl. oz, Conditioning, Hair Styling, Hair Oil, Silky Hair - Naturally fermented, EWG Verified
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*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
About Whamisa Organic Seeds Hair Essence For Damaged Hair
Ingredients: Hordeum Vulgare Seed Extract, Glycine Soja (Soybean) Seed Extract, Argania Spinosa Kernel Oil, Caprylic/Capric Triglyceride, Acorus Calamus Root Extract, Aloe Maculata Leaf Extract, Olea Europaea (Olive) Fruit Oil, Vigna Radiata Seed Extract, Saccharomyces/Barley Seed Ferment Filtrate, Lactobacillus/Avena Sativa (Oat) Kernel Ferment Filtrate, Camellia Japonica Seed Oil, Lactobacillus/Sesamum Indicum (Sesame) Seed Ferment Filtrate, Scutellaria Baicalensis Root Extract, Paeonia Suffruticosa Root Extract, Glycyrrhiza Glabra (Licorice) Root Extract, Lavandula Angustifolia (Lavender) Oil, Rosmarinus Officinalis (Rosemary) Leaf Oil, Aniba Rosaeodora (Rosewood) Wood Oil, Xanthan Gum, Jasminum Officinale (Jasmine) Oil, Salvia Officinalis (Sage) Oil, Fragrance WHAT MAKES FERMENTED SKINCARE INGREDIENTS SPECIAL? 1. Fermented ingredients have a higher concentration of antioxidants and nutrients than non-fermented versions of the same ingredients. The fermentation process itself also produces additional skin-beneficial ingredients, such as amino acids and peptides. Additionally, fermentation helps break down the ingredients into more readily absorbed constituents, so the positive effects the ingredients have to offer are experienced more fully. 2. There's also early but promising scientific evidence that some lactobacillus ferments help treat and prevent acne and rosacea. The mechanism by which this is achieved is still being explored, but the speculation is that this effect is due to a combination of the protective, "shielding" effect lactobacillus provides for skin cells, the anti-inflammatory effect of lactobacillus.
