Huiles et beurres de pulpes de fruits : revue des principales sources exploitées, teneurs en insaponifiables, propriétés et usages traditionnels d’intérêt cosmétique

Abstract

Approximately fifteen pulpy fruits are widely used as sources of fats. Most of these fruits are provided from plants belong to the family Arecaceae. Fats from pulps surrounding seeds have composition including various unsaponifiable matters often including significant quantities of carotenoids. Others chemical families (e.g. tocopherols) are sometime in interesting contents among unsaponifiable material. Physiological effects and the traditional uses in topical applications of these oils are reported