
Ingredients
Analysis results of Ingredients



Ingredient List
EWG | CIR | Ingredient Name & Cosmetic Function | Notes |
---|---|---|---|
2 | - | (Skin Conditioning, Fragrance) | |
Savor Beauty Neroli Blossom Hydrating Toning Mist - Ingredient Explanation
Citrus Aurantium Floral Water
1. Definition Citrus Aurantium Floral Water:
Citrus Aurantium Floral Water, also known as bitter orange floral water, is a natural byproduct of the distillation process of bitter orange blossoms. It is a fragrant and refreshing water that contains the natural essence and beneficial properties of the bitter orange flowers.2. Use:
Citrus Aurantium Floral Water is commonly used in cosmetics and skincare products for its soothing and toning properties. It is known to help balance the skin's pH levels, tighten pores, and reduce inflammation. Additionally, it has a refreshing and uplifting scent that can help to invigorate the senses.3. Usage Citrus Aurantium Floral Water:
Citrus Aurantium Floral Water can be used in a variety of ways in skincare products. It can be used as a facial toner to help refresh and revitalize the skin, or as a mist to hydrate and soothe the skin throughout the day. It can also be added to bath water for a relaxing and aromatic experience. However, it is important to perform a patch test before using Citrus Aurantium Floral Water to ensure that you do not have any allergic reactions.4. References:
- Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils – A review. Food and Chemical Toxicology, 46(2), 446-475.
- Reuter, J., Huyke, C., Casetti, F., Theek, C., Frank, U., Augustin, M., & Schempp, C. (2010). Anti-inflammatory potential of a lipolotion containing coriander oil in the ultraviolet erythema test. Journal of Dermal Science, 58(2), 115-122.
- Nobile, V., Michelotti, A., Cestone, E., Caturla, N., Castillo, J., & Benavente-García, O. (2012). Skin photoprotective and antiageing effects of a combination of rosemary (Rosmarinus officinalis) and grapefruit (Citrus paradisi) polyphenols. Food and Chemical Toxicology, 50(3-4), 1165-1170.
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