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.

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.