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Grape seed oil—Vitis vinifera
Size (1)*: 30ml clear please select size
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Grape seed oil—Vitis vinifera
Size (1)*: 30ml clear please select size

Grape seed oil with anti-wrinkle and antioxidant action, it fights free radicals and helps balance oily skin. It is rich in Vitamin E, linoleic acid (ω-6), lecithin and flavonoids.



Its properties

  • Antioxidant

  • Balancing

  • Regenerating

  • Anti-wrinkle

  • Moisturising

  • Skin tightening

  • Anti-cellulite

  • Fights free radicals


Why we formulated it
Grape seed oil is edible and can be consumed raw, as it has antioxidant action, but in cooking, as well, due to its high smoke point. Its balancing properties make it an ideal oil to treat oily skin. At the same time, its regenerating properties improve the texture of the mature skin and reduce the appearance of wrinkles. It revitalizes the cells and the tissue of the skin, while deeply moisturizing. Grape seed oil is easily absorbed by the skin, has strong tightening and anti-wrinkle action and at the same time it fights free radicals, thus improving the appearance of the skin.



How to use

  • Consume it raw in salads or with vegetables.

  • Use it at night as an antiageing therapy and apply it onto the face, neck, decollete and hands.

  • Massage the body to tighten the skin and fight cellulite.

  • Apply it onto the eye contour to reduce dark circles.

  • To strengthen your hair massage the scalp, leave it on for 30 minutes to be absorbed and then shampoo your hair.



You do not have to take any precautions during its use.


Store in a cool, dry place away from direct sunlight.


The Physis Laboratory natural oils are packaged in certified, airtight, dark-colored vials with safety caps to ensure the quality of the oil.


Do not use after the expiration date printed on the packaging.



It is made of
Grape seed oil is extracted from the seeds of the Vitis vinifera plant via cold pressing.


Formulated with
100% Grape oil (Vitis vinifera (Grape) seed oil)


Formulated WITHOUT
Preservatives, Chemical additives, Artificial Dyes, Fragrance, Genetically Modified Organisms (GMO), Mineral oil



  1. Sabir, Ali, Ahmet Unver, and Zeki Kara. "The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)." Journal of the Science of Food and Agriculture 92.9 (2012): 1982-1987.

  2. Jayaprakasha, G. K., Tamil Selvi, and K. K. Sakariah. "Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts." Food research international 36.2 (2003): 117-122.

  3. Korać, Radava R., and Kapil M. Khambholja. "Potential of herbs in skin protection from ultraviolet radiation." Pharmacognosy reviews 5.10 (2011): 164.

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