Eragrostis abyssinica tef is millennia-old star of Ethiopians. It is a seed but often referred to as a grain due to the way it’s used. The name came from the Amharic word “teffa”, meaning lost. That's to indicate how easy it is to lose the seeds because they are incredibly small in size (less than 1mm in diameter). In fact, Teff seeds are believed to be the smallest in the world.
Teff is a naturally gluten-free super-food that originated from Ethiopia between 4000 B.C. and 1000 B.C. In Ethiopia and Eriteria, Teff is ground into a flour, fermented and baked into the staple food Injera.
It is rich in proteins (such as lysin and leucine), vitamins (A, B1, B2, B6, C, and K), minerals and polyphenols (including powerful antioxidants such as catechin, ferulic acid, quercetin, rutin, caffeic acid, gallic acid and resveratrol). It is important to note that Teff is the only grain that contains vitamin C. It is also a great source of monounsaturated and polyunsaturated fatty acids. Due to the high peptide levels and antioxidants that are contained in Teff, it plays a key role in cell communication and soothing irritation. Our extract is made to have low average molecular weight to enhance skin permeability.
LAND-SEA COMPLEXTM is a proprietary blend of Teff extracted peptides and Ascophyllum nodosum that works synergistically with our preferred ratio and techniques to promote powerful yet gentle anti-hyperpigmentation results while supporting the structural integrity of the skin. LAND-SEA COMPLEX is a pillar ingredient at Askalite we humbly offer to our Melanin-Rick Warriors around the world.
- Antioxidant against environmental aggressors
- Skin elasticity
- Skin conditioning
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Inglett, George E., Diejun Chen, and Sean X. Liu. "Functional properties of teff and oat composites." Food and Nutrition Sciences 6.17 (2015): 1591.
Kotásková, Eva, et al. "Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef." Journal of Food Composition and Analysis 46 (2016): 15-21.
Koubová, Eva, et al. "In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L." Journal of the Science of Food and Agriculture 98.8 (2018): 3014-3021.
Zhu, Fan. "Chemical composition and food uses of teff (Eragrostis tef)." Food chemistry 239 (2018): 402-415.