Apricot kernel oil

100ml

Apricot Kernel Oil Skin Benefits
Apricot oil absorbs into the skin well and is a great option for combination, dry, and mature skin. It offers a nice range of skin benefits! Apricot kernel oil helps soften and smooth the skin, reduces fine lines and wrinkles, moisturizes, calms, and helps even tone.

Softens the Skin
Apricot seed oil helps soften and smooth the skin. It contains vitamin C (ascorbic acid) and vitamin E that replenish hydration and nutrients for softer, youthful skin. This oil helps the skin retain moisture for healthy, soft skin.

Reduces Wrinkles and Fine Lines
It helps reduce the appearance of fine lines and wrinkles. You can thank the combination of vitamins and antioxidants for this. It also helps protect the skin against free radicals that can damage collagen and lead to age spots or wrinkles. Apricot kernel is another great natural oil that helps fight the signs of aging.

Hydrates the Skin

Apricot kernel oil absorbs quickly but offers lasting hydration. It’s a fantastic lightweight oil that won’t leave a heavy or greasy feeling on the skin. It contains fatty acids such as oleic acid and linoleic acid that hydrate and promote a healthy skin barrier. Smooth away rough patches and dry skin with this plant oil.

Calms and Soothes the Skin
Prunus armeniaca kernel oil has anti-inflammatory properties that help soothe and calm the skin. It can help reduce the signs of eczema, psoriasis, dermatitis and help minimize redness.

Evens Tone
This plant oil contains a nourishing blend of vitamins and antioxidants that can help reduce the appearance of uneven tone, dark spots, and blemishes. Enjoy a smoother, even complexion with apricot oil.


Apricot Kernel Oil Comedogenic Rating
Apricot kernel oil has a comedogenic rating of 2, meaning it likely will not clog your pores. This is based on a rating scale of zero to five. The higher the score, the more likely a product or ingredient is to clog pores. The comedogenic rating scale isn’t perfect but it gives a good comparative rating across ingredients. It’s a good rule of thumb, at the very least