RT Journal Article
T1 In Vitro and In Vivo Characteristics of Olive Oil as Excipient for Topical Administration
A1 Rodríguez-Torrado, Marta
A1 Kara, Aytug
A1 Romero Martínez, Manuel Alejandro
A1 Juberías, Antonio
A1 Torrado Durán, Juan José
A1 Serrano López, Dolores Remedios
AB Oily excipients are vital components of dermatological products. In this study, the in vitro and in vivo characteristics of Wild Olive Oil (WOO) were compared with two other types of olive oils: Extra Virgin Olive Oil (EVOO) and Virgin Olive Oil (VOO). This work has also included Liquid Paraffin (LP) and Rosehip Oil (RO) as reference oils. Melatonin was used in the study as a model drug to demonstrate the antioxidant capacity of the oils. The melatonin carrier capacity and antioxidant performance was related to the degree of unsaturation of the oils and was highest for RO and WOO and lowest for LP. However, the most stable oil to oxidation was LP. The in vivo performance of the oils in the skin of eight healthy volunteers was investigated with a dermoanalyser. The highest increment of oil and hydration in the skin was obtained with RO. The lowest perception of oiliness was described for WOO, which produced the highest increase in elasticity of the skin area where it was applied. An in vitro-in vivo correlation was therefore performed through multivariable analysis (MVA).
PB MDPI
SN 1999-4923
YR 2022
FD 2022-11-26
LK https://hdl.handle.net/20.500.14352/98905
UL https://hdl.handle.net/20.500.14352/98905
LA eng
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 5 abr 2025