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Qu'est-ce-que le "Corylus Avellana Seed Oil" et quelle est son utilité ?

what is "corylus avellana seed oil" and what is it used for?

Corylus Avellana Seed Oil is the I.N.C.I. name used to identify hazelnut vegetable oil. It is known to regulate sebum production and rebalance the hydrolipidic film. Non-greasy and non-comedogenic, it is considered a dry oil that absorbs quickly into the epidermis.

"Corylus Avellana Seed Oil", what you need to know.

This vegetable oil is extracted from a shrub called corylus or cuckoo tree, cultivated in various European countries as well as in Asia and North Africa. The hazelnut is the oleaginous fruit with the highest lipid content.

The process of obtaining this oil does not involve any chemical processing. The seeds are crushed and then mechanically pressed. The oil is filtered through cellulose paper. It is fluid and light, of fast absorption and brings a dry touch. It leaves the skin matt, soft and comfortable. Its color varies between light yellow and amber yellow. Its fine hazelnut scent constitutes one of its assets. It presents a low index of comedogeneity, which means that it does not block the pores and penetrates quickly through the skin. Even if it is not very sensitive to oxidation, it is best kept in a cool place, away from heat and light in an amber bottle.

Hazelnut oil, what are the benefits for the skin?

Thanks to its high vitamin E content, hazelnut oil acts as an antioxidant that protects the skin from free radicals. As a reminder, free radicals are reactive oxygen species naturally produced by the body. Nevertheless, when cells are confronted with stress, they produce them in an excessive way. There are many sources of stress, the main ones being exposure to UVA rays, pollution, smoking and a diet rich in fats and/or sugars. Free radicals are particularly unstable molecules because of their single electron. They tend to react with other molecules to form an electron pair, and then cause damage to cells, DNA and proteins in the body. Aging is accelerated and wrinkles appear on the surface of the skin. Hazelnut vegetable oil is therefore a great ally in preventing premature skin aging.

Rich in omega-6 and omega-9, it also provides nutrition and elasticity to the skin and prevents dehydration by strengthening the barrier function of the epidermis. As a reminder, the hydrolipidic film improves the resistance of the corneal layer to external aggressions and limits the insensible loss of water.

The hazelnut vegetable oil is also used as massage oils. Thanks to its softening properties, it can reduce the appearance of cellulite and stretch marks.

Finally, the presence of catechins and tannins gives it astringent properties. This vegetable oil reduces the size of pores and excess sebum on the skin as well as on the scalp. Hazelnut oil is particularly recommended for mixed to oily skin, as well as for skin with an acneic tendency and/or blackheads.

Note: This care is particularly suitable for sensitive skin. It is found in certain products for babies and children.

Hazelnut oil at Typology.

Our hazelnut vegetable oil is made from cold-pressed hazelnuts grown in France according to organic farming methods. It is recommended to matify and purify shiny skins characterized by an overproduction of sebum and dilated pores. It can also be applied to the hair to rebalance scalps with an oily tendency.

The purifying botanical blend also contains hazelnut oil. This night serum helps to purify the skin thanks to the sebo-regulating and anti-inflammatory actions of 7 botanical extracts.
In addition, Typology has developed a blemish serum with 1% bakuchiol and hazelnut oil to regulate sebum production and rebalance the hydrolipid film. Entirely natural, this care is suitable for skins with imperfections and acne tendency.

Sources :

  • BARDOT J & al. Influence of hazelnut oil phospholipids on the skin moisturizing effect of a cosmetic emulsion. International journal of Cosmetic (1990).

  • GÖKMEN V. & al. Bioactive compounds in different hazelnut varieties and their skins. Journal of Food Composition and Analysis (2015).


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