Young Living Frankincense Essential Oil
Frankincense has been used throughout the eons for skin blemishes and dry skin. The earthy, balsamic scent frankincense delivers has calming properties that is said to increase spiritual awareness and promote what could be called "inner strength".
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Frankincense (Boswellia carteri) has a sweet, warm, balsamic aroma that is stimulating and elevating to the mind. Useful for visualising, improving one's spiritual connection and centring, it has comforting properties that help with focusing the mind on the positive. As a fragrance, Frankincense has been used in perfumes from the early Egyptian times to the Parisian perfume vendors of today.
Medicinally, Frankincense (Boswellia carteri) is the subject of substantial research in particular with its use for ailments of the breast. In European and American hospitals, the 3 groups of compounds that are found in the oil - Alpha pinenes, Boswellic acids and Incensol are subject to numerous studies citing an anti-cancerous action.
Frankincense has an approximate ORAC of 6,125 (TE/L). TE/L is expressed as micromole Trolox equivalent per litre.
Key Ingredients Profile
- Alpha-Pinene (28-49%)
- Limonene (10-16%)
- Sabinene (3-7%)
- Myrcene (8-12%)
- Beta-Caryophyllene (3-7%)
- Alpha Thuyene (4-8%)
- Paracymene (2-5%)
- Steam distilled from gum/resin
How to Use
Aromatic and topical use. Refer to How to Use brochure and product label.
Cautions: Avoid contact with eyes, mucus membranes, sensitive skin, or fresh wounds or burns. Do not apply to infants younger than 18 months of age. Possible skin sensitivity. If pregnant or under a doctor's care, consult your physician. Dilution recommended. Keep out of the unsupervised reach of children.
* The ORAC (Oxygen Radical Absorbance Capacity) unit, ORAC value, or "ORAC score" is a method of measuring the antioxidant capacity of different foods and supplements. It was developed by scientists at the National Institutes of Health. While the exact relationship between the ORAC value of a food and its health benefit has not been established, it is believed that foods higher on the ORAC scale will more effectively neutralise free radicals. According to the free-radical theory of aging, this will slow the oxidative processes and free radical damage that can contribute to age-related degeneration and disease.