橄榄油

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

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)

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.

橄榄油对健康的益处来自于其较高的单不饱和脂肪比例，以及其抗氧化剂成分：羟基酪醇、橄榄苦苷和油橄榄酚。