Grape Seed oil is a yellow-greenish oil with virtually
no odor. It is obtained by expeller pressing of the
grape pips and subsequent refining of the oil. The oil
is characterized by its high content of linoleic acid
(up to 70%), second only to safflower oil.
Origin
Although the grapevine has been around for thousands of
years, commercial oil extraction from the pips is a
fairly new process, probably because unrefined grape
seed oil is considered unpalatable and adequate refining
processes were not available until this century.
Virtually all grape seed oil is produced in France and
Italy, and most of it is used as a fine cooking or salad
oil.
Properties
Grape seed oil is a relatively quick penetrating oil
with a dry "skin feel". It has an extraordinary high
content of linoleic acid (up to 70%), an essential fatty
acid (EFA) which is readily taken up by the skin and
reduces the Trans Epidermal Water Loss (TEWL) and
thereby restores the elasticity of the skin.
Unlike other oils which work by occlusion only, grape
seed oil function curatively by incorporation of the EFA
into the stratum corneum, giving a much longer lasting
effect than occlusive oils.
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