Botanical name Vacinnium macrocarpon
Processing Method Cold Pressed
Color/Consistency Greenish-gold oil with Characteristic of vegetable oil odor
Blends With Omega-3, Omega-6, and Omega-9 Fatty Acids
You may already know that cranberries are good for you. They’re considered one of the fruits that are particularly high in antioxidants, which can be key in protecting the body from many of our modern-day diseases.
This antioxidant capability also makes cranberries useful in skin care, as they can protect the skin from environmental stressors. What’s really exciting about cranberry seed oil, however, is that it is the only oil we know of so far that has a perfect ratio of omega-3 to omega-6 fatty acids, which means that it absorbs super well into the skin, giving you great hydration. It also means your skin is more likely to absorb the potent antioxidants, Vitamin E, and other nutrients in the oil.
In 1550, James White Norwood made reference to Native Americans using cranberries. In James Rosier's book The Land of Virginia there is an account of Europeans coming ashore and being met with Native Americans bearing bark cups full of cranberries. In Plymouth, Massachusetts, there is a 1633 account of the husband of Mary Ring auctioning her cranberry-dyed petticoat for 16 shillings.
Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. Berries that receive sun turn a deep red when fully ripe, while those that do not fully mature are a pale pink or white color. This is usually in September through the first part of November. To harvest cranberries, the beds are flooded with six to eight inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines.
Dilute before use; for external use only. May cause skin irritation in some individuals; a skin test is recommended prior to use. Contact with eyes should be avoided.
Campesterol 20 -30 mg/100g
Stigmasterol 8-12 mg/100g
Beta Sitosterol 220-400mg/100g
Fatty Acid Profile % by weight
Palmitic 5.0 to 8.0
Stearic acid 1.0 to 2.0
Oleic acid 20.0 to 25.0
Linoleic acid 35.0 to 45.0
Linolenic acid (alpha) 22.0 to 35.0
Eicosenoic 0.2 to 1.0
Fatty Acid Distribution
Saturated Fat Monounsaturated Fat Polyunsaturated Fat
5.0 to 9.0% 20.0 to25.0% 60.0 to 70.0%
Alpha Tocotrienol 21.3mg/100g Beta Tocotrienol 1 .05mg/100g
Gamma Tocotrienol 202mg/100g
Alpha Tocopherol 5.82mg/100g Gamma Tocopherol 7.6mg/100g