ANTIFUNGAL POTENTIAL OF OLIVE OIL: A COMPREHENSIVE REVIEW OF PHYTOCHEMICAL MECHANISMS AND CLINICAL EVIDENCE

Abstract

Skin fungal infections are among the most common diseases worldwide, and their treatment, especially in drug-resistant cases, is challenging. Recently, there has been heightened interest in the incorporation of natural chemicals in topical preparations. One of the most widely used herbal compounds is olive oil, which has shown antifungal, antibacterial, and anti-inflammatory properties due to its active compounds, such as oleic acid, polyphenols, and squalene. The aim of this article is to provide a comprehensive review of laboratory and clinical studies conducted on the antifungal effects of olive oil and to investigate its potential in topical formulations such as creams, ointments, and medicinal gels. The results of the studies indicate that olive oil is particularly effective against species of Candida and Aspergillus and can be considered as a complementary or alternative agent in the topical treatment of fungal infections. However, limitations such as formulation stability and differences in extract quality require further investigation, especially in human clinical trials. Finally, future research should focus on optimizing the formulation structure and investigating the synergistic effect of olive oil with common antifungal drugs.