Firming Body Cream

Improvement of skin firmness +14.51%¹, Reduction of dimpled “orange peel” appearance -12.5%¹ in 8 weeks.
The polyphenols contained in OliPhenolia and in the wine extract rich in resveratrol have Regenerative (anti age), Antioxidant, Anti-inflammatory and Anti-germ effects².

Fattoria La Vialla, through scientific research carried out by RSC Pharma and clinical trials conducted by dermatest, guarantees the effectiveness and skin tolerability.

Wine extract is a recent addition among the ingredients of the “OliPhenolia„  cosmetics; it’s rich in resveratrol, protects the cells against ageing and helps keep the skin elastic. Its properties combine with those of the olive polyphenols, which have anti-inflammatory and anti-germ effects and help moisturise the skin, as well as those of another recent addition, chilli pepper extract, which acts on the skin as it does in our body when we eat it, warming and stimulating both circulation and cell renewal. There is also vitamin E (tocopherol), an excellent antioxidant that regenerates and protects the cells – like“OliPhenolia„ – and therefore adds anti-inflammatory and anti age effects. These ingredients have an important firming and anti-cellulite action on the skin – without the help of synthetic substances – and, combined together, are even more powerful. The Firming Body Cream helps achieve a more even skin tone, reducing the slight redness provoked by capillaries, increasing elasticity and making it firmer and smoother.

INGREDIENTS:
- “OliPhenolia®„ Super Concentrated (0.5%)* with a very high content of natural polyphenols – especially hydroxytyrosol – which are powerful antioxidants.
- Wine Extract rich in resveratrol (0.15%)* with a very high content of natural polyphenols – especially resveratrol – which are powerful antioxidants.
- Extra Virgin Olive Oil (15%)* obtained by cold pressing the olives in the Fattoria’s mill.
- Ultrapure Fruit Water from olives (59%)* purified through mechanical filtration.
- Ultrapure Fruit Water from grapes (4.18%)* purified through mechanical filtration.
- As well as: Alcohol*, Glyceryl Stearate SE, Glycerine**, Cetearyl Alcohol, Sodium Cetearyl Sulfate, Glyceryl Caprylate, Water, Xanthan Gum, Lemon Peel Oil*, Cayenne Pepper Fruit Extract**, Limonene, Rosemary Leaf Oil**, Lactic Acid, Tocopherol, Lavandin Grosso Oil**, Soybean Oil, Linalool‡, Citral‡.

USAGE: Treatment of cellulite-prone skin

SKIN TYPE: Not suitable for skin that is very sensitive or prone to rosacea, or for children’s skin

RECOMMENDED USE: Apply the Body Cream as required – preferably once a day – on thighs/buttocks or other desired areas, massaging gently and then leaving to take effect. After use, a slight tingling sensation and feeling of warmth may occur on the areas of skin treated due to the stimulating effect on circulation. After opening, use the Cream within 3 months.

WARNING: the product contains stimulating chilli extract. Keep it out of the reach of children. Avoid contact with the eyes and mucous membranes. Wash hands thoroughly after use.

Tests carried out by dermatest awarded the product the highest rating - Excellent 5-star.

The ingredients in green come from biodynamic agriculture and are produced by Fattoria La Vialla. *from organic-biodynamic agriculture **from organic agriculture ‡ allergen contained in fragrance or essential oil
¹ “Effects of a Phenol-Enriched Purified Extract from Olive Mill Wastewater on Skin Cells" by Peggy Schlupp, Thomas M. Schmidts, Axel Pössl, Sören Wildenhain, Gianni Lo Franco, Antonio Lo Franco and Bandino Lo Franco. Published in Cosmetics 2019, 6, 30; doi: 10.3390/cosmetics6020030.
You can find it at https://www.mdpi.com/2079-9284/6/2/30
“Potential Application of a Wine Extract in Skin Care: How to Benefit from the Antibacterial, Antioxidant and Elastase Inhibiting Properties" by Lisa-Marie Sittek, Thomas M. Schmidts, Peggy Schlupp. Published in the Journal of Cosmetics, Dermatological Sciences and Applications 2023, 13, 136-155. doi: 10.4236/jcdsa.2023.132013.
You can find it at https://www.scirp.org/journal/paperinformation.aspx?paperid=125663