Mango butter is a highly sought-after ingredient in shampoos, masks, or hair creams. It is the ally of dry, brittle and split hair due to its nourishing and protective properties. Discover in this article all the benefits of mango butter in hair application.
What are the benefits of mango butter for the hair?
- Key points about mango butter
- Mango butter strengthens the hair fibre
- Mango butter prevents the occurrence of split ends and white hair
- Mango butter has a luminous effect
- Find mango butter in our hair mask
Key points about mango butter.
Originating from Asia, the mango tree is a tropical plant belonging to the Anacardiaceae family. It is primarily cultivated for its sweet and refreshing fruits. Beyond its nutritional values, the mango contains a kernel that holds a highly valued ingredient in cosmetics: the mango butter.
This presents itself in a semi-solid form at room temperature and becomes melting when it comes into contact with the skin or when the external temperature exceeds 30°C. That's why it is also called mango oil. This botanical extract has excellent stability to oxidation and emits a pleasant, soft, and vegetal scent, very characteristic. Mango butter also has several beneficial properties for the hair that we propose you to discover.
Mango butter strengthens the hair fibre.
The unsaturated fatty acids in mango butter, such as oleic acid and squalene, help to strengthen the hair fibre. Indeed, these compounds are naturally present in the hydrolipidic film that coats the hair. This acts as a shield and helps to protect the hair from external aggressions. Furthermore, mango butter is rich in saturated fatty acids, like stearic acid and palmitic acid. These compounds have a structure similar to the lipids that make up the cuticle of the hair. They are thus able to insert themselves where they play the role of intercellular cement. By contributing to the restoration and cohesion of the cuticle, the saturated fatty acids also promote its impermeability and the protection of the internal layers of the hair fibre, such as the cortex. This is rich in keratin fibres, giving the hair its flexibility and elasticity. Mango butter is therefore an interesting ingredient for dry or dull hair.
Mango butter prevents the occurrence of split ends and white hair.
Rich in polyphenols, antioxidants, mango butter combats the effects of free radicals. Applying mango butter to the hair can thus protect it from certain aggressions such as exposure to UV radiation or pollution. Moreover, it slows down the appearance of split ends and grey hair, which a study has shown to be correlated with the presence of free radicals. Indeed, although the mechanism by which these operate at the level of hair fibres remains poorly understood, it seems that free radicals can trigger a chain of reactions leading to the degradation of melanin, the pigment that gives hair its colour.
Mango butter has a luminous effect.
As previously discussed, the saturated fatty acids in mango butter can penetrate the cuticle and contribute to its cohesion. When the structure of the hair fibre is robust and the scales forming its cuticle are properly bonded, the hair appears more shiny because it is able to reflect light.
Find mango butter in our hair mask.
In order to benefit from the hair virtues of mango butter, we suggest you try our repairing hair mask. This treatment, enriched with ceramides , deeply repairs and nourishes the hair fibre, softening the hair and preventing the appearance of split ends. The mango butter contained in this mask helps to fill in the hair cuticles, providing shine and flexibility.
This mask is to be used 1 to 2 times per week. Its creamy texture instantly coats the hair fibre and softens the hair without weighing it down. It should be applied to washed and towel-dried hair from mid-lengths to ends. Allow it to work for 5 to 10 minutes before rinsing thoroughly.
DURAN DE BAZUA M. & al. Mango (Mangifera indica L.) seed and its fats. Nuts and Seeds in Health and Disease (2011).
OMAR A. & al. Mango (Mangifera indica L.) by-products and their valuable components: a review. Food Chemistry (2015).
NOMURA M. & al. Evaluation of the fatty acid composition of the seeds of Mangifera indica L. and their application. Journal of Oleo Science (2015).
KHALIQUE A. & al. Promising features of mango (Mangifera indica L.) kernel oil: a review. Journal of Food Science and Technology (2016).