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Shea butter is composed of five principal fatty acids: palmitic, stearic, oleic, linoleic, and arachidic (see table below). About 85 to 90% of the fatty acid composition is stearic and oleic acids. The relative proportion of these two fatty acids affects shea butter consistency.
Shea butter is a fat extracted from the nuts of the African shea tree (Vitellaria paradoxa), found mainly in West and East Africa. The butter has been used for centuries by African communities for cooking, skincare, hair care, and even medicinal purposes.
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The Society for Healthcare Epidemiology of America (SHEA) is a professional society that improves public health by establishing infection-prevention measures and supporting antibiotic stewardship among healthcare providers.
Overview: Shea butter is a thick, fatty substance that comes from the nuts of the shea tree. This tree is native to West Africa, where shea butter is commonly used as a cooking oil. Products...
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