This beautyfying delicious tonic is made with Anima Mundi’s Mangosteen Hibiscus powder and Mãnuka honey. It’s a super refreshing drink with the perfect balance between sweet and tart.

Why is it beautifying?

Mangosteen peel has been touted for being not only one of the highest sources of vitamin C found in nature aiding collagen production, it also contains a mega-load of antioxidants. As far as beauty chemistry goes, the high amount of antioxidants makes an for a great skin tonic. Several studies have found that the peel was particularly successful at curbing the production of acne-causing inflammation, along with other skin breakouts. The fruit also promotes microcirculation improving the appearance of skin vitality and radiance. Hibiscus is another natural vitamin C bomb and apart from that is high in an antioxidant called myricetin. This compound suppresses collagenase, an enzyme that targets and degrades collagen. (Collagenase activity naturally increases as we get older, causing the skin to lose its firmness and structure.) The myricetin in hibiscus, however, could potentially pump the brakes on collagen degradation—keeping your skin strong and firm. With all this hype around collagen, it’s easy to overlook other types of skin proteins. Elastin, for example, works to keep your skin tight and taut. Elastin is a very stretchy protein found in connective tissue and skin. It helps skin return to its original position. But like collagen, elastin is broken down by a specific enzyme: elastase. This enzyme also increases as we age, resulting in sagging and loose skin. You’ll be happy to know that hibiscus may lend a hand. The tart herb decreases elastase activity, which protects against skin wrinkles by sparing elastin. Lab studies associate this effect with myricetin, suggesting hibiscus could support skin proteins in more ways than one.

How to make:

2 1/2 dl warm water
1 tsp Anima Mundi Mangosteen Hibiscus powder
1 tsp Mãnuka Honey

Stir the Mangosteen Hibiscus powder and honey in warm water to dissolve them easily, let it cool down and serve with ice.

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