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Caviar Eye Repair Gel
- Description
- What’s In It
- Skin Science
Key Benefits: Minimizes dark shadows around the eyes, Hydrates/Nourishes, and Increases Blood Circulation
The Caviar Eye Repair Gel was exclusively created for those seeking tighter, smoother, and brighter skin around the eyes. Formulated with the key antioxidant, astaxanthin, this soft, gel-based formula promotes firmer, vibrant, and youthful skin, reducing the appearance of dull, tired, and fine lines around the eyes.
Skin Types: Normal, Dry, Mature, Sensitive Skin
Skin Concern: Crow’s feet
Size: 0.5 oz (15 gr)
How to use:
AM: After cleansing, toning and applying serum and cream, apply a pea size amount on your ring finger. Gently tap in a semi-circle pattern to stimulate circulation until the product is fully absorbed. Follow with EGF UV Shield SPF product in the daytime.
PM: After cleansing, toning and applying serum and cream, apply a pea size amount on your ring finger. Gently tap in a semi-circle pattern to stimulate circulation until the product is fully absorbed.
Key Ingredients:
Astaxanthin: Helps to reduce moisture loss and keep skin fresh and healthy promoting a smooth complexion
Palmitoyl Tripeptide 38: A matrikine-mimetic compound that regulates cell activity, wound repair and tissue remodeling. It stimulates the synthesis of collagen I, II, IV, fibronectin, hyaluronic acid and laminin 5
Dimethicone: Helps create improved texture in skincare, helping products to glide across the skin
Rosa Canina Fruit Extract: Reduce skin blemishes and irritations, improve overall hydration and lessen the appearance of scars and wrinkles
Orchis Mascula Flower Extract: Acts as anti-oxidant and humectant that moisturizers, soothes, and conditions our skin
Azulene: Chamomile extract, anti-inflammatory and antioxidant properties
Astaxanthin: Astaxanthin is a powerful antioxidant that can help protect cells from damage. It is also known for its anti-inflammatory activity, which can help to reduce swelling and pain. Naturally occurring astaxanthin is found in a number of bacteria, microalgae, and yeasts.