Native shea butter mainly consists of unsaturated and saturated fatty acids, especially triglycerides (over 50%), with an extremely large fraction of unsaponifiable materials (up to 22%). The fatty acid composition of the triglycerides is dominated by oleic, stearic and linoleic acids. The unsaponifiable fraction contains a large quantity of cinnamic acid and triterpene alcohol derivatives, as well as sterols. The triterpene alcohol which contributes to shea butter's unique character is butyrospermol. The product also contains tocopherols (vitamin E) which alongside the catechins acts as an antioxidant.