Once the fat is harvested with liposuction and centrifugation is complete, a small blunt cannula is used to inject into the target areas. Microfat is optimal by retaining the structural properties of fat while maximizing nutrient exposure. It enables volumization while smoothing fine lines and wrinkles. The result is a 100% natural volumization in the area that is quick, safe, and easy.
Fat is harvested via liposuction from areas that have excess fat such as the abdomen or inner thighs. The liposuction canula is inserted in a very small incision site that does not require stitches for healing. The fat is then "resized" to smaller, softer particles using a type of "straining system". The Microfat and/or Nanofat (Nanofat is molecularly smaller than Microfat) is then injected into areas of the face needing volume or structure using a small needle or canula. The fat acquires a blood supply and will stick around for a long time, and in some cases even permanently. The abundance of fat relative to filler and the longevity of the results often makes this a more cost-effective treatment for patients with significantg volume loss.
When fat is injected in the temples, chin, cheeks, nasolabial folds, marionette lines, and lips, the results not only improve the thickness of the skin but also the dermis and the epidermis. It is suggested by scientists that this improvement is caused by stem cells transferred with the fat infiltrating the skin and causing a rejuvenating effect.
What is microfat transfer in cosmetic facial procedures?
Loss of volume in the soft tissue areas of the face is a major cause of facial aging. Microfat transfer is the process of harvesting fat with liposuction and injecting into the target areas of the face after centrifugation (separating fluids of different densities).
Men and women who have noticed a loss in facial volume from particular areas of the face including but not limited to: under eye area, back of hands, scarring due to acne, creases around mouth and nose, and cheek, and chin augmentation.
