Fatty Acids
Fatty acids are organic acids that are the main building blocks of lipids (fats and oils). They are composed of oxygen, hydrogen, and an even number of carbon atoms, linked together by a single bond (in saturated fatty acids) or a double bond (in unsaturated fatty acids).

Recommended Dietary Allowances (RDAs)
The body requires a variety of nutrients to function properly, which are partly provided by food. The French Agency for Food, Environmental and Occupational Health Safety (ANSES) defines reference values, corresponding to the needs of the entire population, under the name “”Recommended Dietary Allowances”” (RDAs). However, these needs may vary depending on age, sex, and physical activity.

ANSES
French National Agency for Food, Environmental and Occupational Health & Safety (ANSES). Its mission is to ensure human, animal, and plant health safety in the fields of food, environment, and work.

Antioxidant
A naturally occurring molecule found in certain foods (fruits, vegetables, fish, vitamins, trace elements) that has the special property of fighting against the effects of free radicals, which are responsible for cell aging and the development of certain diseases.

Fat
A substance composed of triglycerides and unsaponifiables with hydrophobic properties.

Ester
The generic name for compounds formed by the reaction of an acid with an alcohol or phenol, with the elimination of water.

Vegetable oil
A fatty liquid obtained by cold pressing, hot pressing, or mechanical extraction of seeds, nuts, or fruits of oilseeds, which means that they contain lipids. The oil can be virgin (without chemical additives) or refined (hot pressing and chemical processing).

Virgin oil
A fatty substance obtained from the seed or fruit of an oilseed plant. Virgin oil is obtained solely by mechanical processes and clarified by physical means. It undergoes no chemical treatment or refining.

INCI
International Nomenclature of Cosmetic Ingredients
A system for classifying cosmetic ingredients by their Latin, botanical, or chemical name. Their display on packaging has been mandatory in Europe since 1998.

Lipids
The term “”lipids”” refers to the fatty component of food. Lipids include oils and butters derived from plants and animals, as well as margarines. They play a crucial role in metabolism and energy production.

Free radicals
Chemical agents produced by the oxidation of substances exposed to oxygen. Naturally present in the body, they become harmful when produced in excess, for example due to tobacco, sun, pollution, etc. They are responsible for cell aging and can be the cause of cardiovascular diseases and disorders.

Saponification
Cold saponification is a natural soapmaking method that involves a complete chemical reaction between a fatty substance (butter or oil) and an alkali, typically sodium hydroxide (NaOH) or potassium hydroxide (KOH).

Triester
A compound containing three ester groups, typically formed by the reaction of an acid with an alcohol or phenol, with the elimination of water.

Saponification index
The amount of sodium hydroxide or potassium hydroxide required to saponify 1 gram of oil.