FRESH CAVIAR
FRESH CAVIAR. FRESHNESS AND LIFE FORCE REVITALIZATION USING A FRESH CAVIAR EXTRACT WITHOUT CHEMICAL CONSERVENTS SPECIALLY FOR SENSITIVE SKIN
Professional product FRESH CAVIAR is an intensive recovery product designed for mature skin that has lost its vital energy.
This line operates in three main directions: MOISTURIZING, NUTRITION, ELASTICITY OF SKIN. The preparations of the line stimulate cell metabolism and provide the skin with all the necessary nutrients to preserve beauty and youth.
Caviar contains essential substances necessary for youthful skin. It is an alternative to placenta extracts that were previously used in the famous Swiss cell therapy.
Our research laboratories have developed a line of preparations, the formula of which does not contain CHEMICAL LISTED CONSERVANTS, or FRAGRANCES, which ensures full compatibility with the most sensitive skin and guarantee maximum tolerance.
FRESH CAVIAR products use Natural BACTERIOSTATIC AGENT, a plant-based agent that prevents the growth of bacteria and fungi.
BASIC ACTIVE SUBSTANCES:
CAVIAR EXTRACT
CAVIAR is a RARE and PRECIOUS substance with a high content of nutrients called VITELLUS (from the Latin word “vita”, which means “life”). These nutrients are essential for the development and formation of life structures.
Vitellus contains substances that can act as metabolic precursors of various elements; A cocktail of amino acids and peptides with nourishing and regenerating effects. Depending on what substances the skin needs, its cells assimilate the initial substances contained in the caviar extract for metabolism. Due to its unique composition, the caviar cell extract stimulates the synthesis of collagen I and III, as well as fibronectin. Stimulating collagen synthesis increases skin tone and elasticity. Fibronectin is the main protein that is responsible for cell adhesion in the extracellular matrix and plays an important role in skin regeneration.
DURATION OF THE PROCEDURE
1 hour 15 minutes
COURSE
4 procedures with a frequency of 1 time per week
