In vitro and in vivo characteristics of olive oil as excipient for topical administration

HIGHLIGHTS

• who: Marta Rodru00edguez-Torrado et al. from the Department of and Food Technology, Complutense University of Madrid, Madrid, Spain have published the article: In Vitro and In Vivo Characteristics of Olive Oil as Excipient for Topical Administration, in the Journal: Pharmaceutics 2022, 2615 of /2022/
• what: 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 . . .
  

   

  

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