Skin care cream should contain a variety of compounds that moisturize, protect, and nourish. The effectiveness of skin care cream will depend on what it is trying to accomplish. For instance, for body lotion, the skin care cream should contain olive oil, grape seed oil, vitamin E, B 5, Coenzyme Q10, kelp extract, Functional Keratin, and honey, each of which performs a specific role. All of these ingredients must be processed and refined in some ways. The process should not rely on harsh ingredients and, similarly, should not create hazardous by products and residuals as well.

Honey is primarily used as an antiseptic, but only specific types are really good for the skin’s health. Keratin is actually one of the amino acid proteins that make up the skin’s layers. Keratin in nature is hard and cannot be apply directly. Functional Keratin, on the other hand, has been processed in such a way that the peptide chains remain active, and it can increase the production of new skin cells. Olive oil and jojoba oil or wax in a skin care cream are the best skin creams for moisturizing; in addition, jojoba oil or wax also fades stretch marks and scars.

The best natural skin care cream should contain a number of antioxidants which are very important to prevent and repair damages to the skin caused by free radicals. Free radicals are known to cause wrinkles in the skin and even relate to cancer. Grape seed oil contains antioxidants like resveratrol and vitamin E; even honey actually has antioxidant in addition to its antibacterial property. Coenzyme Q10 is another antioxidant that should be contained in the natural skin care cream products. All of these antioxidants must be processed correctly since only the correct form will actually penetrate through skin layers to repair damages caused by free radicals.

Last but not least, an extract from a specific type of Wakame kelp is able to inhibit an enzymatic process that destroys hyaluronic acid, which is one of the skin’s amino acid. Hyaluronic acid works better to increase the levels of the protein naturally by holding back its destruction.

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