Olive oil

Olive oil (Cropure OL) is an oleaginous compound found in the fruit of the Olea europaea tree. Olive oil contains many phenolic components and exerts antioxidant activity. Olive oil exhibits hydroxyl radical scavenging, platelet aggregation inhibition and xanthine oxidase inhibitory activity. Olive oil can promote wound healing and relieve inflammation. Olive oil can be used for the research of inflammation, cancer, metabolic and cardiovascular disease, such as diabetic foot ulcers and inflammatory bowel disease^[1][2][3][4]. In Vitro: Olive oil exhibits hydroxyl radical scavenging and xanthine oxidase inhibitory activity, with 73% inhibition of xanthine oxidase activity^[2].
Olive oil contains phenolic components (hydroxytyrosol and oleuropein) potently inhibit copper sulfate-induced oxidation of isolated LDL in vitro^[3].
Olive oil contains phenolic components (hydroxytyrosol and oleuropein) exhibit non-antioxidant biological activities in vitro, including inhibition of human platelet aggregation and leukocyte eicosanoid production (hydroxytyrosol, with an EC₅₀ in the 10⁻⁵ M range) and increased nitric oxide production by lipopolysaccharide-treated murine macrophages (oleuropein)^[3]. In Vivo: Olive oil (intrarectal companied with Hydroxytyrosol (HY-N0570)) reduces inflammatory damage in a Wistar rat model of TNBS-induced colitis^[4].