50ml
DESCRIPTIONOriginally developed by OFI, Bianco Viso cream lightens and whitens the skin’s color fighting the pigmentary disorders.
It contains the exclusive whitening complex, a new natural skin whitening blend obtained with a
patented extraction method from the most traditional Italian cultivar of Sicily Island (capers, oranges,
olive, and rice varieties).
The treatment reduces melanin pigmentation by tirosinase inhibition and by chelation of metals at the
level of melanocytes, promotes desquamation in the superficial horny layers and the melanin pigmentary
residues contained therein and decreases, day by day, the pigmentation of the skin.
It has glycolic acid (AHA) needed for skin peeling and exfoliating,
vitamin C essential for skin radiance and illumination, and
azelaic acid that has antibacterial, keratolytic and comedolytic properties.
Bianco Viso is enriched with shea butter and almond oil to ensure a soothed and hydratedskin and UVA/UVB sunscreen filter ingredients to protect against sun damage.
When used as an intensive one-month treatment, the skin is refined, softer, and smoother with visibly lightened complexion.
HOW TO USEApply every morning where needed on a perfectly cleaned face. Slight tingling sensation is the result of the product efficacy.
INGREDIENTSAqua (Water), Glycolyc Acid, Glyceryl Stearate, C12-15 Alkyl Benzoate, Octocrylene, Glycerin,Dicaprylyl Ether, Stearic Acid, Ethylhexyl Methoxycinna- Mate, Steareth-2, Steareth-21, Butyl
Methoxydibenzoyl- Methane, Butyrospermum Parkii (Shea) Butter, Cetyl Palmitate, Hexyldecanol,Hexyldecyl Laurate, Prunus Amygdalus Dulcis (Sweet Almond) Oil,Glycyrrhiza Glabra (Licorice) Root Extract, Olea Europaea (Olive) Leaf Extract,Citrus Sinensis (Orange Fruit Extract, Potassum Azelaoyl Diglycinate,Capparis Spinosa Fruit Extract, Tocopherol, Peg-100 Stearate, Phenoxyethanol,Ascorbyl Palmitate, DMDM Hydantoin, Parfum (Fragrance), Tetrasodium Edta,Lecithin, Oryza Sativa (Rice) Extract, Magnesium Ascorbyl Phosphate, Maltodextrin,Sodium Hydroxide, Citric Acid.
