Each product in the line of BioPure suppositories is made with the purest, highest quality, antioxidant, food grade Cocoa Butter, with the addition of select BioPure products.
Research & More Information
BioPure’s ALTATM suppositories contain a base of pure 100% organic cocoa butter with the addition of BioPure’s O3 OilTM ALTATM from BioPure’s line of ozonated oils, BioPure O3 OilsTM.
BioPure Healing Products’ line of BioPure O3 OilsTM are made from bubbling pure O3 through the finest grade organic olive oil and pure organic castor oil (a vegetable oil obtained from the castor seed of the castor plant, Ricinus communis). The oil product is an entirely different chemical structure after the ozonation and is thus called “O3 Oil”. The BioPure O3 OilTM ALTATM is made up of only the two ozonated oils, while BioPure O3 OilTM IDALIATM uses the addition of “after” oils.These after oils are the highest grade organic Artemesia, Clove and Walnut oils. BioPure O3 OilsTM are naturally cleansing, soothing and calming, and have beneficial antioxidant properties.
Cocoa butter is a vegetable fat that comes from the fermented, roasted, and crushed seeds of the cocoa plant. This emollient is characterized by vitamins, minerals, and bioflavonoids, and has been used for hundreds of years to soothe and moisturize the skin and minimize stretch marks in pregnant women. Cocoa butter’s benefits stem from its antioxidant abilities, attributable to its flavonoid content (12-18%).
BioPure uses a food-grade cocoa butter that is 100% organic, undeodorized and unbleached. The minimal amount of processing that it undergoes preserves the highest antioxidant content possible for your health benefit. It also has a wonderful chocolaty aroma. Cocoa butter is solid at room temperature but melts easily in the body, and its antioxidant properties make it a highly stable emollient that is very resistant to rancidity. All of these properties make cocoa butter an excellent ingredient for its wide use today in skin creams, lotions, soaps, hair products, suppositories, and as a main component of well-loved chocolates.
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Lamuela-Raventós RM et al. Review: Health Effects of Cocoa Flavonoids. Food Science and Technology International. June 2005 vol. 11 no. 3 159-176.
David L. Katz, Kim Doughty, and Ather Ali. Cocoa and Chocolate in Human Health and Disease. Antioxidants & Redox Signaling. November 15, 2011, 15(10): 2779-2811.