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 arachidic 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.
SynonymsOlive Oil
UsesCosmetics
Emollient in creams and lotions
Food
Laxative
Pharmaceuticals (treament of leg ulcers)
Soaps
Textile lubricants
Cross-ReactionsUnusual ReactionsBack to list of contact allergens
Referenties
| 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. |
| 2. |
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. |
| 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. |
Author(s):
dr. Jan R. Mekkes. Dermatologist, Amsterdam UMC.
ICD10:
L23.9