Shea

Shea is a wild tree measuring between 10 and 15 metres in height. It takes 15 years to bear its first fruit. Its leaves are elongated and ovoid. Its fleshy, edible fruit resembles a small avocado with sweet flesh. It contains a seed (sometimes two) with a high fat content (around 50%), which is also edible, and is surrounded by a thin husk Precious shea butter is extracted by grinding the nuts in a press at a temperature not exceeding 80°C. This mechanical, cold press method does not allow all of the butter held in the nut to be extracted, but allows the best quality butter to be processed, preserving the active ingredients.

Latin name

Butyrospermum parkii (G.Don) Kotschy

Origin

West Africa.

Used part

The nuts.

Active components

Triterpene esters (α-amyrin, butyrospermol, lupeol): antioxidant and anti-inflammatory action that protects the skin against UV-B rays and premature ageing.

Phytosterols (campesterol, stigmasterol and β-Sitosterol): anti-inflammatory action. Phenolic component (cinnamic acid): antioxidant. The phenolic profile is similar to that of green tea.

Tocopherols (vitamin A): antioxidant.

Fatty acids (stearic and oleic acid): the stearic acid content lends shea butter its solid consistency, while the percentage of oleic acid influences how creamy it is.

Usage

Shea butter is widely used in cooking throughout Africa. It is an important source of dietary fatty acids. It has also been used for centuries for its skin healing benefits and for its protective properties. Traditionally, it was used to treat rheumatic conditions. Thanks to its wealth of nutritious substances, it is used as a cooking fat and as an ingredient in margarine, spreads, confectionary and chocolate. Shea butter is frequently used in the manufacture of soap and cosmetics, for its soothing, hydrating, anti-inflammatory and protective action.

Bibliographical references

Lipid composition of nigerian Butyrospermum paradoxum Kernel.
G.I.O. Badifu
J Food Compos Anal 2:238-244.
ScienceDirect: http://www.sciencedirect.com/science/article/pii/0889157589900215
Phenolic constituents of shea (Vitellaria paradoxa) kernels.
Maranz S, Wiesman Z, Garti N.
J Agric Food Chem. 2003 Oct 8;51(21):6268-73.
Pubmed: http://www.ncbi.nlm.nih.gov/pubmed/14518954
Anti-inflammatory effects of shea butter through inhibition of iNOS, COX-2, and cytokines via the Nf-κB pathway in LPS-activated J774 macrophage cells.
Verma N, Chakrabarti R, Das RH, Gautam HK.
J Complement Integr Med. 2012 Jan 12;9:Article 4.
Pubmed: http://www.ncbi.nlm.nih.gov/pubmed/22499721
Anti-inflammatory and chemopreventive effects of triterpene cinnamates and acetates from shea fat.
Akihisa T, Kojima N, Kikuchi T, Yasukawa K, Tokuda H, T Masters E, Manosroi A, Manosroi J.
J Oleo Sci. 2010;59(6):273-80.
Pubmed: http://www.ncbi.nlm.nih.gov/pubmed/20484832
Protection against stress by natural triterpene esters.
Ann-Charlotte Andersson
AAK, Sweden
http://www.aak.com/Global/Lfc/Artikel%20Triterpene%20ester%20June%202011.pdf
Biological activities of Lupeol.
P Wal, A Wal, G Sharma, AK Rai
Syst Rev Pharm 2011;2:96-103
Systematic Reviews in Pharmacy: http://www.sysrevpharm.org/article.asp?issn=0975-8453;year=2011;volume=2;issue=2;spage=96;epage=103;aulast=Wal
Antiprotease effect of anti-inflammatory lupeol esters.
Hodges LD, Kweifio-Okai G, Macrides TA.
Mol Cell Biochem. 2003 Oct;252(1-2):97-101.
Pubmed: http://www.ncbi.nlm.nih.gov/pubmed/14577581
Effect of triterpenoids on the inflammation induced by protein kinase C activators, neuronally acting irritants and other agents.
Huguet A, del Carmen Recio M, Máñez S, Giner R, Ríos J.
Eur J Pharmacol. 2000 Dec 20;410(1):69-81.
Pubmed: http://www.ncbi.nlm.nih.gov/pubmed/11134658
Randomized double-blind placebo-controlled trial on the potential modes of action of SheaFlex70 in osteoarthritis.
Cheras PA, Myers SP, Paul-Brent PA, Outerbridge KH, Nielsen GV.
Phytother Res. 2010 Aug;24(8):1126-31
Pubmed: http://www.ncbi.nlm.nih.gov/pubmed/20013816

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The health claims relating to other nutrients or substances contained in our products that feature on our site are compliant with Regulation No. 432/2012 of the Commission of 16 May 2012 which establishes a list of authorised health claims authorised in relation to food products, other than those in reference to the reduction of the risk of disease as well as community-based development and child health (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/).