ozonized vegetable oil

Ozonized vegetable oil is a preparation in which ozone gas is bubbled through unsaturated vegetable oils (e.g., olive, sunflower, coconut, sesame), resulting in the formation of stable ozonides and peroxides. These compounds exhibit broad-spectrum **antimicrobial** (bactericidal, fungicidal, virucidal), **immune-stimulating**, and **tissue reparative** properties. Primarily, ozonized oils are used topically for skin and mucosal infections, ulcers, burns, and dermatitis; evidence also suggests oral use may boost immune response and aid mucosal healing. The main mechanism involves gradual decomposition of triozonides at body temperature to reactive oxygen species (e.g., hydrogen peroxide, lipoperoxides), resulting in microbial cell destruction, enzyme inhibition, and upregulation of cytokines and growth factors involved in tissue repair (e.g., PDGF, TGF-β, VEGF). Ozonized oils are considered a **cost-effective, stable, and versatile alternative** or adjunct to conventional antibiotics and topical therapies, especially amid increasing antibiotic resistance. Their main risks relate to improper ozonation and formation of toxic byproducts like formaldehyde if not properly controlled[1][2][3].

Other names

ozonated vegetable oilozonized oilozonated oilozonized olive oilozonized sunflower oilozonized coconut oilozonized sesame oil