General description

Olive oil is extracted from the fruit of the olive tree. Oleic acid, phenolic compounds, and squalene are the key constituents of olive oil.

Application

Olive oil has been used:

as a source of energy and carbon in the medium for lipase and biosurfactant production
in pharmacological preparations of exemestane and estradiol
in preparation of wax-oil lubricants to reduce the shear between skin and personal protective equipment (PPE)

Biochem/physiol Actions

Olive oil has a wide range of therapeutic and culinary applications. It is used as a source of fat in Mediterranean food. The anti-atherogenic effects of olive oil can contribute to the low rate of cardiovascular mortality. Long-term consumption of olive oil is proven to be good for human health and it aids in preventing breast cancer, and type 2 diabetes mellitus.

The health benefits of olive oil result from its higher proportion of monounsaturated fats, as well as its antioxidant constituents: hydroxytyrosol, oleuropein and oleocanthal.