From the United States comes a method to create healthier palm oil by adding hydroxytyrosol and other olive polyphenols.
“Palm oil, as commonly used, is low in beneficial antioxidants and other oils and compounds that are generally considered healthy. Olive oil, on the other hand, is known to consist of many different antioxidants and oils that are beneficial to the health of the consumer” the application claims.
“It would therefore be highly beneficial to the health of the inhabitants of Africa and Southeast Asia as well as consumers the world over, to increase the nutritive content of palm oil by adding the most health beneficial components of olive oil to the palm oil” it says.
“The problem of making an active ingredient penetrate in the skin is of dramatic importance in cosmetics and, maybe even more, in dermatology” another application says.
Yet it was “brilliantly” solved by the invention, namely applying the chemical process transesterification to olive oil to produce “skin-compatible liquid crystals.”
The transesterified olive oil — can be used to increase the penetration rate of the active ingredients in cosmetics and also as a moisturiser, it says.
From Holland comes an invention using oleuropein — an antimicrobial compound extracted from olive leaves via fermentation — to both treat and prevent nail and skin infections including Athlete’s foot and nail fungus.
While the active ingredients used in a number of popular products frequently contain allergens and have certain health risks, this composition, based on natural products, is less likely to induce allergies and essentially free of side effects, it’s claimed.
The goal here was a soap or detergent as effective as most existing ones but that doesn’t harm skin, thus ideal for people who need to wash their hands often.
Olive oil compounds, said to exhibit features very similar to human skin, were the solution. Obtained by a process called transesterification, they are the basis for a mild detergent which does not lead to damage of the hydrolipidic film coating the skin, but instead replenishes it, the patent application says.
Olive kernel oil (OKO), extracted from olive pits, features in a product for superficial vasodilator flush syndrome, such as the red face some people get on exposure to niacin, serotonin, MSG and alcohol.
The application says that OKO “surprisingly” has the unique property of increasing absorption of drugs across membrane barriers in the body, for example those of the intestine, skin and pulmonary alveoli. It also “contributes its own content of useful polyphenols, slows the release of niacin, and has independent protective action on the cardiovascular system.”
The invention involves using OKO in compositions designed to treat flush and can be taken by means such as tablets or capsules.
Skin that has been exposed to the sun can tend to have a yellowish aspect in elderly Asians, this application explains. A study of Japanese skin linked the yellowing to oxidative changes — protein carbonylation — in the dermis.
Shiseido says in the application that while olive leaf was known to have antiseptic, antipyretic and antihypertensive actions, “it was not hitherto known that the olive leaf extract has a carbonylation inhibiting action.”
The product is a protein-carbonylation inhibitor.
A fuel additive for gasoline that increases automobile fuel efficiency and decreases carbon emissions is the subject of a Canadian application.
The additive comprises olive oil and fuel oil (preferably diesel oil no. 2) and can also be used to flush an automotive engine.
A significant improvement in fuel efficiency may be seen after an initial shock treatment and the additive will continue to improve fuel efficiency when consistently used over time, it says.
And lastly, from Israel comes the invention of a domestic olive oil maker featuring an extractor and DIY process that’s especially adapted to home users and able to be used as a counter-top appliance.
Olive oil should ideally be extracted as soon as possible after harvesting — which complicates its production out-of-season or in countries far from olive growing regions — but two of the appliance’s inventors are also among those in a separate application for a method for treating freshly harvested olives said to substantially retain quality.
The method involves washing the freshly harvested olives, heating them enough to achieve enzymatic inactivation, rapidly cooling then vacuum packaging and refrigerating them until use.