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Formula |
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CAS: Chemical Abstract Service Registry Number
Background
Olive Oil is a fixed oil obtained from ripe olives, the fruit of the cultivated olive tree Olea europaea. The consituents include the mixed glycerides of oleic acid (83.5%), of palmitic acid (9.4%), of linoleic acid (4.0%), of stearic acid (2.0%), of arachicdic acid (0.9%). Minor constitutents are squalene, up to 0.7%, phytosterol and tocopherols about 0.2%. It is a pale yellow or light greenish-yellow oil with a pleasing delicate flavor. It is used as a food.
Synonyms
Olive Oil
Uses
Cosmetics
Emollient in creams and lotions
Food
Laxative
Pharmaceuticals (treament of leg ulcers)
Soaps
Textile lubricants
Cross-Reactions
Unusual Reactions
References
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1. |
van Joost, T., J.H. Smitt, and W.G. van Ketel, Sensitization to olive oil (olea europeae). Contact Dermatitis, 1981. 7(6): p. 309-10. |
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de Boer, E.M. and W.G. van Ketel, Contact allergy to an olive oil containing ointment. Contact Dermatitis, 1984. 11(2): p. 128-9. |
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3. |
Malmkvist Padoan, S., A. Pettersson, and A. Svensson, Olive oil as a cause of contact allergy in patients with venous eczema, and occupationally. Contact Dermatitis, 1990. 23(2): p. 73-6. |
20-08-2011
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