Cupuaçu butter

Cupuaçu, Theobroma grandiflorum, is an abundant, uncultivated food crop of the Amazon basin. Related to cacao, the tree thrives in poor soil and tosses its fruit to the ground when they’re ready to harvest.

In Brazil, the fruit is eaten in confections and desserts. The fats from the seed are rich enough to be whipped into ice creams and are contain bioactive polyphenols (plant chemicals that activate body chemicals).

Cupuaçu butter is derived from the often discarded, edible seed. It’s an easy-to-absorb collection of skin supporting fatty acids with a high oleic acid (omega-9) content. Oleic acid is readily accepted by skin’s elite intercellular pathways and provides anti-inflammatory benefits beneath the surface.

In a teeny clinical study, Cupuaçu butter sped healing time in elders.