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Ingredients & formulation

Brazilian grapes may become a key ingredient in cosmetics

Manufacturers, winemakers and members of the private sector created a group to further research on the properties of the grapes grown in the São Francisco Valley, which appear to have a higher concentration of antioxidants for use in cosmetic products.

The production of wine grapes in the São Francisco Valley started less than three decades ago. The idea of cultivating the fruit in Brazil’s northeastern hinterland, with its predominantly hot, semi-arid climate and long periods of drought, was daring. But it ended up working very well.

Intense solar radiation and high temperatures – combined with an irrigation system that uses water from the São Francisco river – have allowed the vines to bear grapes up to three times a year, while in other parts of Brazil and around the world, grapes are usually harvested twice a year.

Adega do Corpo's Brut line

Adega do Corpo’s Brut line

However, this is not the only feature that makes the region’s grapes stand out. The environment in which they are produced, including its climate and soil, contribute to an increase in the grapes’ phenolic compounds, such as resveratrol and anthocyanins, which act as natural antioxidants in the battle against skin aging.

Bahia-based company Adega do Corpo believed in the potential of the grapes grown in the São Francisco valley and invested around R$ 350,000 towards the opening of the business in 2013. The brand has now two wine-inspired lines of products – Brut and Rosé – with 40 items, including shampoo, conditioner, moisturizer, massage oil and body wash. They all contain active ingredients extracted from the grapes.

Hair care products of the Rosé line

Hair care products of the Rosé line

The formulations were developed by the Faculty of Pharmacy of the Federal University of Bahia in partnership with cosmetics manufacturer Amazun, exclusive to Adega do Corpo and its stores in Salvador.

The partnership between the two cosmetics companies and the university also gave birth to the Science, Technology and Innovation Group of the São Francisco Valley, created three years ago by Hélia Braga, Adega do Corpo’s CEO. Its goal is to deepen research on grapes grown in the region, its properties and applications. The group also gathers members of the Wine School of the Petrolina Zona Rural campus, winemakers Ouro Verde and Santa Maria, as well as Embrapa (Brazilian Agricultural Research Corporation).

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