FSS OleaShield

INCI: Lactobacillus & Olea Europaea (Olive) Fruit Water & Lactobacillus Ferment

Use Levels: 1.0% - 10.0%

Solubility: Water Soluble 

Appearance: Clear to Slightly Hazy Liquid Yellow to Amber**

pH (Direct): 4.5 - 6.5

Biofermented and derived from Italian upcycled olive waste water, FSS OleaShield activates the autophagy detoxification process within the cells to maintain skin homeostasis and counteracts the age-related decline in skin cell function. Improving intrinsic antioxidant protection and capitalizing on our body’s natural defenses to embrace and enhance the quality and health of skin to age with beauty and grace. Get the power of Mediterranean olive into your skin!

STORY

Aging is a complex process and a forever target for the cosmetic industry. The self-care and well-being trends

highlighted so much during the COVID-19 pandemic have contributed to the development of a new way of thinking about anti-aging. With marketing of anti-aging as the elimination of wrinkles and other signs of aging coming to an end, consumers are more realistic about expected results. The new booming area is body positivity driven by an awareness of one’s overall mental and bodily health. The new generation sees their skin as the extension of their body, especially as the first visible part. This revival of the anti-aging concept with stronger codes on better aging is taking over the beauty industry.

As life expectancy is increasing, there is a strong interest in research for new anti-aging strategies to reach a healthy aging stage. Diet plays a key role in the maintenance and optimal functioning of immune cells. Interestingly, in Spain, where the Mediterranean Diet (MedDiet) is the reference food pattern, life expectancy will have the highest average by 2040. Widely considered as one of the healthiest diets, the MedDiet is a wonder for health and the body, with a strong staple for this diet being olive oil.

The large intake of olive and olive oil compared to other healthy diets provides high amounts of antioxidants,

carbohydrates, and fiber. Many of the health benefits are associated with those components in the oil. Olive

oil consumption has been linked to a lower risk of cancer and to several health benefits, such as boosting heart

health, lower stroke risks, reduced inflammation etc. The chemical composition of olive oil varies depending on the extraction technology that is applied in order to obtain an oil from the fruits. Compared to refined olive oils, virgin olive oil contains a greater amount of polyphenols.

SCIENCE

Olive vegetation water (OVW) is a by-product of the olive oil extraction process produced seasonally in a large

quantity and is a major issue for olive oil producers. Sustainability has pushed olive leftovers to be revitalized in a zero waste mindset with implementation of the reprocess to produce reusable materials. Normally dispersed over farmland, OVW has adverse effects on the environment because of their highly polluting organic load. Nevertheless, OVW could specifically be treated to obtain a unique reusable residue with a strong source of value-added phytochemicals.

The main phenolic antioxidant of interest present is hydroxytyrosol, a powerful polyphenol which occurs naturally in the olive fruit, pulp, leaves, and mill waste waters. Hydroxytyrosol is under consideration for the development of new anti-aging strategies, therefore becoming an agent for the prevention of aging and age-related diseases.  Studies have shown that hydroxytyrosol can induce autophagy by activating the protein coding gene Sirtuin 1 (SIRT1) pathway. Autophagy stands as a major key process that supports skin homeostasis and healthy aging. Autophagy helps to accelerate the mechanism of cell renewal and improves collagen production rate. Considered as the ultimate anti-aging treatment, this process can help the cells to regenerate in a better way. 

For the creation of this active, olive vegetation water undergoes a biofermentation process using Lactobacillus strain in order to further captivate the powers of the polyphenols.

Storage: Store in a dry place at temperatures not exceeding 32°C. Based on stability studies, the optimum storage temperature for maximization of shelf life is 23 - 25°C. However, it may be stored at temperatures between 16 and 32°C if such specific temperature control is not available. Do not freeze.

Shelf life: 12 months, properly stored, in sealed container. 

This product should be added to a formulation at the recommended usage rated.