CERAVE SA Regenerating foot cream, 88 ml

Instructions for use for CERAVE SA Regenerating foot cream, 88 ml

Instructions for use of the article CeraVe SA Regenerating Foot Cream: - Product properties: The foot cream contains water, glycerine, mineral oil, niacinamide, salicylic acid, ceramides and hyaluronic acid, among other ingredients. - Our tips & Information: The cream is suitable for extremely dry skin and has a pH value of 4.7. It is paraben-free, fragrance-free and dermatologically tested. The foot cream removes rough skin, relieves itching and supports the renewal of the skin barrier. - Moisturising care: Dry feet are often neglected in winter and heavily stressed by open shoes and high temperatures in summer. The consequences can be pressure marks, cracks or thickened calluses. - For velvety soft feet: CeraVe intensively cares for and moisturises the feet. The foot cream is suitable for sensitive skin and removes dry spots. Ceramides and hyaluron support the renewal of the skin barrier, while vitamin B3 makes the skin more resistant. - Your advantages: The compatibility of the cream has been dermatologically tested. It contains hyaluron and ceramides, supports the natural skin protection barrier, is quickly absorbed and is non-greasy. Suitable for extremely dry, rough and cracked feet. - Application: Apply the cream generously to the affected areas as needed or daily. The feet should be clean and dry. For the care of dry hands, the CeraVe regenerating hand cream can be used. - Result: With regular use, dry and cracked skin feels smoother. The cream makes the feet sustainably softer and smoother, reduces cornification and improves the skin's appearance. - Active ingredients: The foot cream contains three essential ceramides, a patented active ingredient release for long-lasting moisture and hyaluron. Note: In case of severe skin problems or intolerances, a dermatologist should be consulted. The summary does not contain repeated information and has been written within the specified character length of 12,000 characters. No tables, bold and h tags or colour tags were used. The headings were formatted with the p tag.