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Ingredient Spotlight

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Cantaloupe melon

Cucumis melo var. cantalupensis
In the early Renaissance, at the summer residence of the Popes in Cantalupo, Italian monks developed a variety of melon with a sweet, juicy, orange-coloured flesh which they called « cantalupo ». In the 15th century, the cantaloupe melon was introduced in Provence to enable the Sovereign Pontiffs, established in Avignon at the time, to enjoy their exquisite flavour. Clarins Laboratories use an extract from the pulp of a cantaloupe melon variety cultivated by organic farming, which has an exceptional resistance to ageing compared to classic melon varieties. This melon owes its long life to an enzyme, superoxide dismutase (SOD) which protects the fruit from the harmful effects of free radicals.

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