SHEA NUTS & BUTTER

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Sheanuts and Butter

Shea Nuts and Butter

Vitellaria paradoxa (formerly Butyrospermum parkii), commonly known as shea tree or vitellaria, is a tree of the family Sapotaceae. It is the only species in the genus Vitellaria and is indigenous to Africa. The shea fruit consists of a thin, tart, nutritious pulp that surrounds a relatively large, oil-rich seed from which shea butter is extracted. Shea butter is a fat extracted from the nut of the African shea tree. It is ivory in color when raw and commonly dyed yellow with borututu root or palm oil. It is widely used in cosmetics as a moisturizer, salve or lotion. Shea butter is edible and is used in food preparation in some African countries. Occasionally, shea butter is mixed with other oils as a substitute for cocoa butter, although the taste is noticeably different. It is one of the most important local products in Northern Ghana and also few other African countries. The shea butter comes from the nuts. It is most commonly used as an emollient in cosmetics and is less commonly used in food. In Ghana and Nigeria, shea butter is a major ingredient for making the African black soap.

  • It works as an emollient that softens and hydrates skin. Because it contains several types of fatty acids; including linoleic, oleic, palmitic and stearic acids, that improve the skin’s natural barrier, shea butter also protects skin from damage from the environment like pollutants.

  • Today, it’s often included in products that help heal inflammatory skin conditions like eczema and psoriasis, according to the Hong Kong Medical Journal, as well as ones meant to soothe sunburns.

  • It may be particularly effective in helping prevent keloid scars.

  • The utilization of shea butter as the healthiest saturated fat ingredient for cocoa butter equivalents, ice cream, baking, margarines, and other edibles.