Description

• 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.[1]
• Application: Olive oil has been used: as a source of energy and carbon in the medium for lipase and biosurfactant production[2] in pharmacological preparations of exemestane and estradiol[3] in preparation of wax-oil lubricants to reduce the shear between skin and personal protective equipment (PPE)[4]
• Biochem/physiol Actions: Olive oil has a wide range of therapeutic and culinary applications.[1] 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.[5] 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.[6]