Clinics in Dermatology (2009) 27, 159–165

Virgin olive oil as a fundamental nutritional component and

skin protector
Publio Viola a,⁎, Marzia Viola b
a
Olive National Academy, Piazza della Libertà 12, Spoleto (PG) 06049, Italy
b
S. Lucia Foundation, Via Ardeatina 306, Roma 00179, Italy

Abstract Fats are indispensable to life not only as an energy source but also for their structural role
in the skin, retina, nervous system, lipoproteins, and biologic membranes. They are also precursors of
important hormones and constitute the vehicle for the absorption of liposoluble vitamins. Nutritionists
recommend a balanced lipid intake corresponding to a total amount of fats equal to 25% to 30% of
total calories with a ratio in monounsaturated and polyunsaturated fatty acids. Thus, olive oil, with its
balanced fatty acid composition, is of high nutritional value. Moreover, extra virgin olive oil,
extracted from a fruit, has an important value related to the antioxidant power of minor components.
Extra virgin olive oil contains 98% to 99% triglycerides and 1% to 2% minor components. In the
triglycerides, the main fatty acids are represented by monounsaturates (oleic), with a slight amount of
saturates and an adequate amount of polyunsaturates. The minor components are α-tocopherol,
phenol compounds, carotenoids, squalene, phytosterols, and chlorophyll. Factors that can influence
olive oil's composition, especially in regard to its minor components, are the cultivar, area of
production, time of harvesting, and degree of technology used in its production. Therefore, an
evaluation of the biologic value of extra virgin olive oil and its use as a topical raw material in
cosmetic dermatology is reported.
© 2009 Elsevier Inc. All rights reserved.

Introduction • Fatty acids composition (saturated, monounsaturated,

polyunsaturated ω-6, polyunsaturated ω-3)
Fats are not only indispensable to life as an energy source • Polyunsaturates/saturates ratio
but also for their structural role in the skin, retina, nervous • Omega-6/omega-3 ratio
system, lipoproteins, and biologic membranes. Fats are also • Antioxidant content
precursors of important hormones and constitute the vehicle • Antioxidant/polyunsaturates ratio
for the absorption of liposoluble vitamins. In view of this, • Presence of minor biologically active components
their incorrect use can lead to serious illness such as
atherosclerosis and malignancies. Extra virgin olive oil contains 98% to 99% triglycerides
Therefore, an evaluation of the biologic value of fats is and 1% to 2% minor components. In the triglycerides the
called for by examining their makeup in fatty acids and main fatty acids are represented by monounsaturates (oleic),
minor components. Following is a list of components that with a slight amount of saturates (palmitic, stearic) and an
can be considered: adequate presence of polyunsaturates (linoleic and α-
linolenic). The minor components are α-tocopherol, phenol
⁎ Corresponding author. Via Accademia degli Agiati 45, Rome 00147, compounds, carotenoids (β-carotene and lutein), squalene,
Italy. phytosterols, and chlorophyll (in addition to a great number
E-mail address: [email protected] (P. Viola). of aromatic substances). Factors that can influence (to a

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160 P. Viola, M. Viola

degree) the composition of extra virgin olive oil, especially in

regard to its minor components, are the type of cultivation
(cultivar), area of production, time of harvesting, and degree
of technology used in its production.
Some polyunsaturated fatty acids with 18 carbon atoms
(linoleic, 18:2 ω-6, and α-linolenic, 18:3 ω-3), although
indispensable for cell structure and function, cannot be
synthesized by the body and must be consumed preformed
in food.
These polyunsaturated fatty acids are therefore referred to
Fig. 2 Oxidative activity of the oxygen free radical at level of the
as “essential,” or essential fatty acids (EFAs). It must be
metilene group.
noted, however, that in most cases EFAs do not interact
directly in the above-mentioned biologic activity, but only
after the chain undergoes an elongation to 20 or 22 carbon consequent damage to the body. The ratio between the ω-6
atoms and subsequent desaturation. This is brought about and the ω-3 series should never be less 10:1, especially
(mainly in the liver) by certain enzymes (elongase and during growth because the long-chain ω-3 series are
desaturase). The long-chain polyunsaturated fatty acids are fundamental for brain and retina development. They also
responsible for the main function attributed to the essential have other important functions: anti-cancer, antiplatelet
polyunsaturated fatty acids. aggregation, anti-inflammatory, and protection against
Through the above-mentioned enzymatic reaction, lino- dryness of the skin.
leic acid gives way for diomo-γ-linolenic acid, 20:3 ω-6 The recommended ratio is found in olive oil, whereas the
(gamma-linolenic acid), and arachidonic acid, 20:4 ω-6. α- same cannot be said for other vegetable oils, with the
linolenic acid gives way for eicosapentaenoic acid, 20:5 ω-3, exception of linseed and soy oils. It should also be noted that
and docosahexaenoic acid, 22:6 ω-3. Δ-6-desaturase (a key enzyme in the synthesis of long-chain
The long-chain polyunsaturated fatty acids, after being polyunsaturated fatty acids) can be inhibited by the
synthesized from EFA by the body in the form of esters peroxidative action of oxygen free radicals with particular
(together with a certain amount of EFA), become part of the limitation of the formation of diomo-γ-linolenic acid (20:3
phospholipid component of the lipoproteins that transport ω-6), which has an important protective activity in the skin,
lipids in plasma and structure the cell membranes with the especially in atopic dermatitis.
aforementioned structural and functional capacities. At this The recognition of the essentiality of polyunsaturated
point, they do not need to be stable because they can be fatty acids, together with the fact that their consumption
hydrolyzed (by phospholipase A2) for the subsequent decreases cholesterol plasma levels, gave rise to great interest
formation of prostaglandins (by cyclooxygenase) and in them (particularly in regard to linoleic acid, 18:2 ω-6) to
leukotrienes (by lipoxygenase) (Figure 1). the point of recommending a high intake in the diet mainly
The two series ω-6 and ω-3 are, however, in contrast through the use of seed oils. At the present time, however,
with each other in many aspects. Therefore, it seems doubts have arisen in regard to these recommendations
important that they be present in a correct ratio in the diet, because of the easy peroxidation that polyunsaturates
because an excess of linoleic acid can inhibit the can undergo.
endogenous synthesis of the long chains of α-linolenic During the normal production of energy, it is inevitable
acid (eicosapentaenoic acid and docosahexaenoic acid) with that the body forms some oxygen free radicals that can be
dangerous, in particular, the hydroxyl radical (OH•). If
the free radicals produced are not neutralized, they can
damage some macromolecules as deoxyribonucleic acid
(DNA), proteins, and especially polyunsaturated fatty
acids component of phospholipids in the biologic
membranes and the lipoproteins, causing even serious
and irreversible damage.
The body defends itself against peroxidative damage
with antioxidants, some of which are naturally present (eg,
certain enzymes, α-1-antitrypsin, uric acid, and ferritin)
and some of which are in the form of foods (tocopherols,
carotenoids, and polyphenols). In the event of imbalance
between prooxidant and antioxidant factors, the body
undergoes oxidative stress, which causes modifications in
cell function that when totally compromised can cause
Fig. 1 Omega-6 and omega-3 metabolic pathways. cell death.

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Virgin olive oil as a fundamental nutritional component and skin protector 161

Table 1 Fatty acid composition of some dietary fats

Saturates Monounsaturates Polyunsaturates Polyunsaturates
Omega-6 Omega-3
Butter 45–55 35–55 1.5–2.5 0.5
Lard 40–46 42–44 6–8 0.5–0.9
Olive oil 8–14 65–83 6–15 0.2–1.5
Peanut oil 17–21 40–70 13–28 ——
Maize oil 12–28 32–35 40–62 0.1–0.5
Soya oil 10–18 18–30 35–52 6.5–9
Sunflower oil 5–13 21–35 56–66 ——

Polyunsaturates, although indispensable, constitute a and δ types with the bile, keeping only the α form, the true
mark for oxygen free radicals because the methylene vitamin E.1,2
positioned between the two double links (divinylmethane In addition to α-tocopherol, extra virgin olive oil
group) constitutes a vulnerable point that allows the contains some carotenoids as β-carotene and lutein
subtraction of a hydrogen atom through a homolytic scission (responsible for the yellow color), and especially numerous
and subsequent formation of a lipid peroxide that will in turn phenol compounds, which are presently attracting the
try to stabilize itself, creating a chain reaction (Figure 2). attention of many researchers. The most important of these
The intake of polyunsaturates is necessary, but not in are hydroxytyrosol and oleuropeine, with the ability to
high quantities (only 6%–8% of calories from fats [2%–3% decrease cholesterol levels, platelet aggregation, and tumor
of total calorie intake]). At the same time, saturated fatty risk. Other phenol compounds present, in lesser amounts,
acids consumption should be moderate (approximately the are caffeic acid, vanillic acid, and ferulic acid, which exert
same amount as polyunsaturates, with a ratio of 1:1). The an α-tocopherol–saving action, in addition to the lignanes,
saturates increase plasma cholesterol levels and act as a class of phenols able to provide protection from colon
“promoters” on certain cancer growths (colon, breast, and and breast cancers.
perhaps uterus and prostate). Currently, there is considerable interest in olive oil's
Nutritionists recommend a balanced lipid intake corre- squalene content, a triterpene hydrocarbon that exerts
sponding to a total amount of fats equal to 25% to 30% of antioxidant properties at the cutaneous level against solar
total calories with a ratio in fatty acids: rays, behaving as a biologic filter of singlet oxygen.3,4
Squalene seems to have immune-stimulating properties and
• Saturates (6%-8%) an anti-neoplastic influence on the colon, breast, and prostate.
• Monounsaturates (12%-14%) The presence of numerous and varied antioxidants agents
• Polyunsaturates ω-6 (6%-7%) is of importance because diverse antioxidants act synerge-
• Polyunsaturates ω-3 (0.5%-1.5%) tically, whereby when only one antioxidant is present, even
in high amounts, it is not effective and can even have
Olive oil's balanced acid composition gives it a high adverse effects.
value (necessary and adequate EFA content with a balanced Most researchers are primarily interested in phenol
ratio between the two series), but extra virgin olive oil, compounds, which seem to have numerous properties, in
extracted from a fruit, has an important value related to the addition to antioxidant, and this puts phenol-rich extra virgin
antioxidant power of minor components (Table 1). olive oil in first place. It is also important to consider that
although carotenoids and tocopherols are found in other
animal and vegetable foods, the most important water-
soluble phenol substances can be found exclusively in extra
Antioxidants in olive oil virgin olive oil.

Virgin olive oil contains 150 to 200 mg/kg α-tocopherol

with an optimum E/polyunsaturated fatty acid ratio
(milligrams of vitamin E per gram of polyunsaturates). Biologic activity of phenol compounds
This ratio, which should never be less than 0.5, is hardly
ever found in seed oils, but in extra virgin oil it is 1.5 to 2. • Direct antioxidant activity
In seed oils, the tocopherols present are mainly of β, γ, • Increased vitamin A and β-carotene activity
and δ types scarcely used by the body. The body at the • Protection and recharge of vitamin E (α-tocopherol)
intestinal level absorbs all tocopherol types equally well, • Binding of metal ions that catalyze free radical
but after the liver identifies them, it eliminates the β, γ, formation

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162 P. Viola, M. Viola

• Protection of Δ-desaturase activity In atherosclerosis prevention, animal fats, high in

• Inhibition of phospholipase A2, concealing arachido- saturated fatty acids and cholesterol, should be reduced,
nic acid release and oils high in polyunsaturates (ω-6 series) must be limited
• Inhibition of platelet aggregation because of the high peroxidative risk they represent. These
• Inhibition of cyclooxygenase and lipoxygenase recommendations come from classic international studies,
• Reduction of plasma cholesterol level both American (Cholesterol Lowering Atherosclerotic
• Inhibition of low-density lipoprotein (LDL) oxidation Study) and European (EURAMIC Study), showing that
• Inhibition of some cancer-forming chemicals ischemic cardiopathy risk increases with the increase of
• Decreased cancer growth linoleic acid intake because of its susceptibility to perox-
• Increased immune activity idative phenomena.7-9
• Anti-inflammatory activity Oleic acid, 80% of the fatty acids present in olive oil,
• Anti-allergic activity not only avoids the insurgence of peroxidation by
• Skin protection oxygen free radicals but also has a favorable effect on
atherosclerotic disease via the action of LDL receptors
(similar to polyunsaturates) and can increase HDL concen-
Olive oil and atherosclerosis tration and inhibit the adhesive molecules (vascular
cell adhesion molecule-1) implicated in atherosclerotic
A high plasma cholesterol level plays an important role in plaque pathogenesis.10,11
the pathogenesis of atherosclerosis. The plasma cholesterol Extra virgin olive oil, with its adequate polyunsaturate
level depends not only on a high dietary intake, but also from content, being poor in saturates, high in monounsaturates, and
the saturated fatty acid activity that inhibits the cell's rich in antioxidant agents, is seen to be the dietary fat suitable
receptors for LDL (the lipoproteins that transport cholesterol, to prevent atherosclerotic disease and ischemic cardiopathy.
which if not taken up by the cell will remain in the blood,
determining the increase in cholesterolemia).
Polyunsaturates, in contrast with saturates, promote LDL
cell cholesterol entry, decreasing plasma cholesterol levels. Neoplasms
LDLs, with their high polyunsaturate percentage, are at high
risk of peroxidation, which can modify apoprotein B-100 (the The incidence of breast and colon cancer in Southern
LDL component that recognizes the cell receptor allowing the Italy, Spain, and Greece, where olive oil is widely used, is
cell uptake of cholesterol). In this manner, the oxidized LDL lower than in other European nations and North America, but
loses the ability to recognize the receptors and stagnates in the in southern Italy this protective effect extends to all forms
blood, at the same time exerting a toxic effect on the endothelia of cancer.
and promoting atherogenesis instead of inhibiting it. In addition to epidemiologic data, there are experimental
It is known that a negative cholesterol effect is not the data that document olive oil's protective anticancer effect.
result of normal LDL, but of LDL modified during oxidation. Numerous animal studies have shown that olive oil decreases
Oxidized LDLs, in addition to causing microlesions to cell the risk of neoplastic development induced by exposure to
endothelia (with the consequent production of thromboxane, cancerous agents, because it reduces the production time of
which promotes platelet aggregation), exert a proliferative the cancer-forming cheto-derivatives in rat intestines.
stimulus on the muscle cells of arterial walls (leading to The protective action seems to be connected to olive oils
arterial stenosis). They also lose their ability to recognize high monounsaturated fatty acid content. To confirm this
normal cell receptors while they are avidly taken up by the epidemiologic aspect, we cite an experimental study12
scavenger receptors of macrocytes and macrophages, which conducted on two groups of rats fed olive oil or safflower
are transformed into the foam cells at the basis of oil and then exposed to tumoral induction with 7,12-
atherosclerotic plaque formation. dimethylbenz(a)anthracene. The incidence of breast cancer
LDLs are rich in polyunsaturated fatty acids and are was less in the group fed olive oil than in the group fed
particularly exposed to peroxidative risk. They are normally safflower oil. According to researchers, this result could be in
protected by antioxidant substances, especially α-toco- relation to the lesser amount of linoleic acid (8%–10% in
pherol, which can be insufficient in an incorrect diet with olive oil vs 65%–72% in safflower oil), taking into
an excess of polyunsaturates or deficient in antioxidant consideration the possible “promoter” effect of peroxidation
factors. In this regard, a striking protection against LDL on the neoplastic process.13,14 An increased biosynthesis of
peroxidation has been shown with hydroxytyrosol and leukotrienes was also hypothesized, but a damaging effect
oleuropeine,5,6 polyphenols contained in virgin olive oil in tied to the peroxidation of linoleic acid is more probable.
high amounts. Oleuropeine seems to exert a favorable action At this point it is mandatory to underline the protective
on platelet aggregation, blocking thromboxane formation action exerted by antioxidant agents, such as carotenoids,
from arachidonic acid via an anti-cyclooxygenase action squalene,14,15 and especially polyphenols, of which olive oil
similar to aspirin's mechanism. is particularly rich (eg, hydroxytyrosol12 and lignans13).

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Virgin olive oil as a fundamental nutritional component and skin protector 163

Aging Skin protection

The most accredited theory to explain aging is free radical Since remote times, olive oil has been used as a cosmetic
peroxidation.16 In addition to modifying DNA replication, and skin protector. The ancient Egyptians used it to make
oxygen free radicals cause progressive damage to biologic creams and perfumes, and it is said that the first anti-wrinkle
membranes and subcellular organelles, impairing their cream was invented by Cleopatra. It seems she used olive oil
functionality. mixed with milk, incense, and juniper berries, spreading its
With aging, biologic membrane sensitivity to peroxida- fame as a basic ingredient for beauty products. Romans used
tive phenomena increases with a progressive loss of it to oil their bodies after bathing to keep the skin elastic, and
functionality, with increased activity of phospholipase A2 this belief has survived to this day with the widespread use of
enzyme, which hydrolyzes phospholipids releasing arachi- olive oil to prevent wrinkles.
donic acid. This, by the action of cyclooxygenase, leads to an We will not give a description of the lipid composition of
increased synthesis of thromboxane with consequent vaso- the skin, but it is noteworthy that most lipids are different
constriction, increased platelet aggregability, and hyperten- from those of other tissues in that they are synthesized in loco
sion, and the subsequent reduction of nutrients and oxygen from glucose. In regard to EFAs, the skin does not contain
reaching the tissues. At the same time, lipoxygenase action desaturase and therefore cannot make, starting from linoleic
increases leukotriene production with a reduction in and α-linolenic acids, the long-chain diomo-γ-linolenic
immunity.17 (20:3 ω-6), arachidonic (20:4 ω-6), eicosapentaenoic (20:5
It should not be forgotten that the brain has an elevated ω-3), and docosahexaenoic (22:6 ω-3) acids that must be
concentration of long-chain polyunsaturated fatty acids consumed directly preformed. The skin instead contains
(especially ω-3) necessary for neuron function. Because cyclooxygenase and lipoxygenase so it can form prostaglan-
the brain's weight is 2% of the body's total weight and its dins and leukotrienes. Even for this tissue, it is important that
oxygen consumption is high, equal to 20% of the body's total an adequate ratio exists between the ω-6 and ω-3 series in
oxygen consumption, it is understandable that it is that the long-chain ω-3 (eicosapentaenoic and docosahex-
particularly exposed to lipid peroxidative risk. The brain aenoic acids) has local anti-inflammatory and immunopro-
therefore needs high antioxidant protection to avoid tective effects.18
degenerative processes, keeping in mind that a damaged Much has been written on the necessity to ensure a
brain irradiates the aging phenomena to all other organs. sufficient intake of EFAs to maintain skin homeostasis in that
The skin represents the mirror of the aging process, but in these fatty acids play an important role in the skin barrier.
this area, next to the general physiologic processes, an They keep the skin well hydrated and prevent various
important role is played by photoaging caused by solar rays, conditions, such as atopic dermatitis, psoriasis, acne, and
in which oxygen free radicals also play an important role. eczema. There is no doubt that in serious and prolonged
After lipoperoxidation, the skin forms lipofuscin (an deficiency (b1% of total calories), notable alterations occur,
indicator of skin aging) and cancer risk is increased. It for example, hemorrhagic spots, erythemas, and an increase
should not be forgotten that the inhibitory role played by free in “perspiratio insensibilis” with hypoelastic, dry, and
radicals on Δ-6-desaturase, which limits the formation of dehydrated skin. Also seen is an increase in DNA synthesis
long-chain polyunsaturated fatty acids (in particular diomo- with epidermal proliferation and consequent desquamation.
γ-linolenic acid, which is important in skin protection). It However, although it is important to have a sufficient intake
seems evident that a balanced diet with fatty acids and rich in of these fats to maintain healthy skin, and to use them
antioxidant agents can act favorably to combat, both topically to treat the above-mentioned pathologies, a
generally and locally, degenerative processes tied to both prolonged, excess dietary intake of polyunsaturates and
aging and solar radiation, a balanced diet that, if precise, their accumulation in the skin can set off a free-radical
should be followed for the entire life span. reaction favoring aging, sun damage, and the insurgence of
It is important to ensure an adequate intake of dietary cancers even in healthy subjects.
antioxidants, which can be accomplished by eating fruits and The skin has a high metabolic activity and therefore a high
vegetables, but also using extra virgin olive oil for its high risk of undergoing oxidative stress that can be brought on by
polyphenol content (as well as carotenoids and α-toco- internal and external conditions.
pherol). Olive oil has a balanced fatty acid makeup that Internal disorders, in addition to an incorrect diet (protein
provides an adequate amount of polyunsaturates, without deficiency, polyunsaturates deficiency or excess, antioxidant
deficiencies but also without excesses and with an adequate deficiency, and alcoholism), hormone disorders, and other
ω-6/ω-3 ratio. factors (eg, smoking) are in this category.
The longevity of Italy's population is one of the world's External influence, in addition to atmosphere pollution,
highest, and it seems natural to ascribe it mainly to the can be represented by ultraviolet (UV) rays that can cause a
Mediterranean diet, which more precisely should be called type of energy transfer at the skin level where a
the Greco-Latin diet, rich in fruits and vegetables but also in photosensitized molecule absorbs photons that enter an
virgin olive oil. excited state. This leads to the formation of free radicals that

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164 P. Viola, M. Viola

have the ability to penetrate the epithelia, disarranging its agents. This can be accomplished by the regular intake of
structure and functioning, and favoring cell aging and fruits and vegetables with extra virgin olive oil.Exposure to
cancer risk. solar rays determines a serious loss of antioxidant factors in
UV rays cause skin tissue damage with the possibility the skin. It has been observed that after 30 minutes of UV
of tumor transformation because UVA induces free exposure, the level of α-tocopherol in the skin is reduced by
radical formations that target DNA, aromatic amines, and 50% to 60%. The topical application of α-tocopherol clearly
polyunsaturated fatty acids. 22 Consequently, lysosome reduces damage, and the same positive effect, although to a
rupture occurs with the release of enzymes and formation lesser degree, is seen when the α-tocopherol is taken orally.21
of typical sunburn cells. It should be remembered that UV rays exert a negative effect
On the other hand, UVB causes direct damage to DNA, on all antioxidants, especially on carotenoids, decreasing
provoking photoproducts (eg, 8-OH deoxyguanine) that their concentration both at the skin level and in the plasma.22
induce transverse bonds between nucleotides during DNA An adequate intake of carotenoids (with vegetables, but also
replication.23 with extra virgin olive oil, which contains β-carotene and
However, great importance is given to the formation of lutein) can be decisively recommended as an important
oxygen free radicals produced inside the epidermal cell, not protective skin factor. Lutein has a direct effect as an
only by solar rays but also by the oxide-reduction reactions antioxidant and works synergetically with other another
that take place inside the cell. This modifies the phospho- carotenoid, lycopene, a highly active agent against skin
lipids in the membrane that undergo the peroxidation of their photoaging and cancer risk, not only of the skin, but of other
polyunsaturates, with cell destruction that can lead to cell tissues as well.23 Olive oil also promotes the intestinal
death. The skin's susceptibility to peroxidative initiation is absorption of carotenoids, particularly lycopene.
strictly connected to the presence or absence of an adequate The phenol components of olive oil have been shown to
antioxidant system, represented by the enzymes superoxide- have a direct antioxidant action on skin, especially
dismutase and glutathione peroxidase; α-tocopherol, β- oleuropeine, which acts as a free radical scavenger at the
carotene, and squalene; and the phenol compounds. skin level. 25 Particular attention must be directed to
In addition to ensuring an adequate intake of antioxidants, squalene, present in notable concentration in virgin olive
it seems opportune to provide an optimum amount of oil in nonsaponifiable fraction, which makes it similar to the
polyunsaturated fatty acids, avoiding deficiency but also composition of sebum. Squalene is found in high amounts in
avoiding excesses, because of their high susceptibility to sebum (∼12% of its composition) and acts as a potent
peroxidative initiation, which can favor the damaging effects scavenger of singlet oxygen, inhibiting the lipoperoxidation
of solar rays. The peroxidation of EFA leads to polymer induced by UVA.3,4 When taken orally, olive oil has been
formation with cyclic compost formation, which causes shown to give photoprotection to the skin.26,27
ulcerative-type lesions that accumulate pigments of lipofus- Also present in high concentration in olive oil is β-
cin and ceroids (brown spots) and a tendency to cancer. sitosterol, a phytosterol that has an action similar to azelaic
As a confirmation of this hypothesis, we cite Harman's acid, inhibiting the transformation of testosterone into
study,19 which involved two groups of rats with diets rich in dihydrotestosterone with a consequent regulatory effect on
polyunsaturated fatty acids (safflower oil) or monounsatu- sebum.28
rates (olive oil). The rats were then exposed to radiation, and
from the measurement taken it was noted that the rats fed
olive oil had less severe lesions than those of the rats fed
safflower oil. Harman noted that UV light induces alterations Topical uses of olive oil
in the skin that mimic those of normal aging, which led us to
think that those who habitually consume olive oil should Another interesting aspect of virgin olive oil is its use in
have younger-looking skin than those who habitually cosmetic and dermo-protective creams. The similarity of
consume oil high in polyunsaturates, such as corn oil or virgin oil's composition to sebum, given by its high content
safflower oil. of squalene, β-sitosterol content, optimum fatty acids
Further support to this hypothesis is given by Pinckney,20 content (the presence of oleic acid, which acts as a skin
who observed that 78% of subjects who consumed a diet softener), and wealth of antioxidant substances, makes it
containing more than 10% of polyunsaturates presented particularly able to directly protect the skin. When applied to
striking signs of early aging and had an older appearance than the skin after sun exposure, olive oil has an inhibitory effect
their chronologic age. In this group, 6% had undergone on sun-induced cancer development. This is accomplished
removal of one or more skin lesions of suspected malignancy. by the activation of enzyme p53, the substance that prevents
Therefore, to prevent skin damage it is advisable to and repairs skin damage caused by exposure to UVA.24
consume an adequate amount of polyunsaturates, being On the whole, virgin olive oil seems indicated for use
careful not to exceed the body's physiologic need (respecting directly on the skin and in creams and salves used in
the correct ω-6/ω-3 ratio) to limit the peroxidizable substrate, cosmetics. However, it should not be forgotten that if the
and most of all to ensure an adequate intake of antioxidant topical use of olive oil alone or as an ingredient in dermo-

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Virgin olive oil as a fundamental nutritional component and skin protector 165

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8. Kardinaal AFM, Aro A, Kark JD. Association between β-carotene and
contributes to reinforce these effects and prevent the acute myocardial infarction depends on polyunsaturated fatty acids
alterations physiologically caused by time and diverse status. The EURAMIC Study. Arterioscl Thromb Vasc Biol 1995;15:
external irritating factors. 726-32.
9. Cohen L. Dieta e Cancro. Le Scienze 1988;21:15-21.
10. De Caterina R. Fasi iniziali dell'aterogenesi e punti d'attacco per la
prevenzione. Dieta Mediterranea e cordioprotezione. Dalle evidenze
Conclusions epidemiologiche ai meccanismi di azione moleculare. Pisa, Italy:
Primula Multimedia Publ; 2002. p. 60-72.
11. Bellido C, Lopez-Miranda J, Perez-Martinez J, et al. The Mediterranean
Olive oil, used since 4000 B.C. by the Mediterranean and CHO diets decrease VCAM-1 and E-selectin expression induce by
populations as a food, drug, and cosmetic, has been the low density lipoprotein in HUVECs. Nutr Metab Cardiovasc Dis 2006;
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12. Lasekan JB, Clayton MK, Gendron-Fitzpatrick A, Ney DM. Dietary
tal studies in the last few decades, confirming its protective olive and safflower oils in promotion of DMBA induced mammary
action and demonstrating how the intuition of ancient carcinogenesis in rats. Nutr Cancer 1990;13:156-63.
Mediterranean populations now has scientific backing. 13. Morozzi G, DeBartolomeo A, Fabiani R, et al. Effetti antitumorali “in
Because of increased scientific research, the recognition vitro” dei polifenoli dell'olio extravergine di oliva. Symposium on “Gli
of virgin olive oil's biologic value has notably increased. antiossidanti degli oli vergini di oliva con particolare riferimento ai
composti fenolici.”; 2005. Spoleto, Italy.
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