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GlossaryOlive Oil (EVOO)

liquid fat extracted from olives, often used in cooking

Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and can be categorized into various grades such as Extra Virgin Olive Oil (EVOO), which is the highest quality and least processed form, retaining more of the olive's natural flavors and nutrients.

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research Effect of Red Palm Oil (RPO) and Extra Virgin Olive Oil (EVOO) on Hair Growth in Rabbits

December 2017 in “Jurnal Farmanesia”

Red Palm Oil promotes hair growth more effectively than Extra Virgin Olive Oil.

research Extra Virgin Olive Oil as Nutritional Therapeutic Immune Enhancer

8 citations, December 2021 in “International Journal of Family Studies, Food Science and Nutrition Health”

Extra virgin olive oil may boost the immune system and help fight infections like COVID-19.

research Anti-Cancer Properties of Olive Oil Secoiridoid Phenols: A Systematic Review of In Vivo Studies

104 citations, January 2016 in “Food & Function”

Olive oil compounds may help prevent cancer in animals, but human results are mixed.

research Differential Impact of Environmental Factors on Systemic and Localized Autoimmunity

5 citations, May 2023 in “Frontiers in immunology”

Environmental factors like diet and vitamin levels, especially Vitamin D, can affect autoimmune diseases differently, with lifestyle changes potentially improving outcomes.

research IV International Symposium of Student Scientific Circles: Environment - Plant - Animal - Product Abstracts

April 2023

Custom skincare can be made based on genes, fewer cats in Lublin have FeLV/FIV than national average, and studies also looked at small water bodies, river pollution, guppy growth, toxins in biochars, palm oil issues, and pumpkin seed oil for hair strength.

research Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils

July 2023 in “Molecules”

Cold-pressed rapeseed oil is most resistant to oxidation and certain oils may reduce chronic disease risk; consumers like the taste of pumpkin oil best.