oil-soluble

Palmitoyl pentapeptide-4 is attached to a fatty acid that enhances its ability to penetrate the skin making it oil-soluble.

Simple Skin Beauty Ellen Marmur 2009

I do wish more promising supplements had been tested, like vitamin D for various conditions, methyl jasmonate or IV vitamin C for cancer treatment, curcumin for cancer prevention, or various ratios of the oil-soluble vitamins for heart disease.

Snake oil comes in all kinds of bottles | The Blog of Michael R. Eades, M.D. 2009

Palmitoyl pentapeptide-4 is attached to a fatty acid that enhances its ability to penetrate the skin making it oil-soluble.

Simple Skin Beauty Ellen Marmur 2009

Palmitoyl pentapeptide-4 is attached to a fatty acid that enhances its ability to penetrate the skin making it oil-soluble.

Simple Skin Beauty Ellen Marmur 2009

Check with your health professional to see if supplements of these oil-soluble vitamins are needed if you are using yucca over a period of time.

Earl Mindell’s New Herb Bible Earl Mindell 2008

Check with your health professional to see if supplements of these oil-soluble vitamins are needed if you are using yucca over a period of time.

Earl Mindell’s New Herb Bible Earl Mindell 2008

Check with your health professional to see if supplements of these oil-soluble vitamins are needed if you are using yucca over a period of time.

Earl Mindell’s New Herb Bible Earl Mindell 2008

Check with your health professional to see if supplements of these oil-soluble vitamins are needed if you are using yucca over a period of time.

Earl Mindell’s New Herb Bible Earl Mindell 2008

The sugars make the normally oil-soluble pigment into a water-soluble one—and this is why saffron is easily extracted in hot water or milk and works so well as a coloring agent for rice and other nonfatty foods.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Carotene carrots have the practical advantage of retaining their oil-soluble pigments in water-based dishes, while anthocyanin carrots bleed their water-soluble colors into soups and stews.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004