Extra virgin olive oil (see also olive, olive tree) is an important component of the Mediterranean diet. Clinical effect: Improvement of lipoprotein metabolism Reduction of LDL cholesterol with simultaneous increase of HDL cholesterol with corresponding effect on the cardiovascular system, in particular reduction of high blood pressure, obesity, diabetes mellitus. Reduction of cardiovascular risk factors such as inflammation, oxidative stress, platelet aggregation.
Olive oil can vary in color from green-brownish (color of chlorophyll) to light yellow (color of carotenes).
Quality is defined in the European Pharmacopoeia (Ph. Eur.).
Empirical medicine: high blood pressure, gout, arteriosclerosis and rheumatism, including liver and gall bladder disorders, as a laxative, externally for wounds, burns, eczema, prophylaxis of striae distensae
Pharmaceutically, olive oil is used as an extracting agent for the production of oleoresins, and in purified form for the production of injections.