Comparative Study of Ozonated Olive Oil and Extra Virgin Olive Oil Effects on Oral Hygiene

Abstract

(1) Background: Currently, more and more studies reveal the fact that the use of ozonated oil in dentistry brings visible benefits. The aim of this study was to evaluate the efficacy of ozonated olive oil by evaluating daily index changes (2) Methods: The available products were used in this study: ozonized olive oil (Ozon Relive) and organic cold-pressed extra virgin olive oil. At the start of the study, all mouthwashes are placed in the same type of containers and labeled with numbers from 1 to 20. The recommended dose is one teaspoon of oil, about 6 mL per day. (3) Results: Ozonated oil (Group 1) and olive oil (Group 2) groups showed statistically significant differences to oral indices (p < 0.001 in both). (4) Conclusions: The results suggested that ozonized olive oil can be fully included among the products able to assist in controlling the causative factors of gingivitis while reducing its clinical manifestations.

Zinc oxide-ozonated olive oil as a new root canal filling material in primary molars: a clinical randomized controlled trial

“…Regarding furcal bone radio-density, a statistically significant difference was observed at the 3, 6, and 12-month follow-up intervals among the study groups with a progressive furcal bone regeneration in the ozonated olive oil group; this agreed with Feier et al [ 38 ]. These results may be linked to the chemical reaction of ozone with carbon–carbon double bonds in the unsaturated fatty acids which results in lengthy complicated molecules known as “ozonoids” that encourage the repairing and regenerative mechanisms [ 17 ].…”

“…Regarding the olive oil group, the overall clinical success at all follow-up times revealed comparable results to ozonated olive oil group; this agreed with Feier et al [ 38 ] who evaluated the efficacy of pure olive oil and ozonated olive oil in gingivitis treatment and found that both tested groups had anti-inflammatory and antimicrobial effects. This may be attributed to its high antimicrobial effects as the unsaturated fatty acids in olive oil can incorporate into the cytoplasmic membrane of the bacteria, causing lethal structural disturbances and disrupting the membrane integrity [ 19 ].…”

Increasing Peroxide Number of Sumbawa Oil Through Ozonation Process Using Double Dielectric Barrier Discharge (DDBD) Plasma Reactor

“…The reaction of ozone with oil or ozonation of oil containing unsaturated fatty acids leads to the formation of oxygenated compounds such as hydroperoxides, ozonides, and aldehydes, which reduce bacterial infections in wounds. The ozonation process is widely applied to various types of oil, both for medical, energy and other purposes, such as kapuk oil [9], rice bran oil [10], sunflower oil [11][12][13], olive oil [14][15][16][17][18][19][20], vegetable oil [21][22], palm seed oil [23], waste cooking oil [24] and bulk frying oil [25].…”