MANFAAT MINYAK ZAITUN SEBAGAI AGEN TERAPI ALAMI UNTUK PENYEMBUHAN LUKA
Main Article Content
Abstract
Penelitian ini mengkaji efek terapi minyak zaitun terhadap penyembuhan luka melalui tinjauan literatur. Minyak zaitun, yang telah lama digunakan dalam pengobatan tradisional, mengandung komponen bioaktif seperti asam oleat, vitamin E, dan polifenol yang memiliki sifat anti-inflamasi, antimikroba, dan antioksidan. Metode yang digunakan dalam penelitian ini adalah literature review, di mana artikel jurnal, buku, dan laporan penelitian yang relevan dianalisis untuk mengidentifikasi tema utama dan pola dalam literatur yang ada. Hasil tinjauan menunjukkan bahwa aplikasi topikal minyak zaitun dapat mengurangi peradangan, mencegah infeksi, meningkatkan produksi kolagen, dan menjaga hidrasi kulit, sehingga mempercepat proses penyembuhan luka. Studi klinis dan preklinis mendukung temuan ini, menunjukkan bahwa minyak zaitun dapat meningkatkan penutupan luka, mengurangi rasa sakit, dan meningkatkan kualitas hidup pasien. Selain itu, penelitian juga menemukan bahwa minyak zaitun memiliki efek ganda pada luka akut, termasuk pengaruh positif terhadap produksi sitokin dan migrasi fibroblas dermal melalui aktivasi jalur Nrf2. Meskipun hasil-hasil ini menjanjikan, masih diperlukan penelitian lebih lanjut untuk mengkonfirmasi temuan-temuan ini dan memperluas pemahaman tentang aplikasi klinis minyak zaitun dalam berbagai jenis luka dan kondisi kulit. Secara keseluruhan, minyak zaitun muncul sebagai terapi topikal yang efektif dan alami untuk penyembuhan luka, yang dapat dipertimbangkan sebagai alternatif atau pelengkap dalam perawatan luka dengan dukungan bukti ilmiah yang semakin kuat dari penelitian yang berkelanjutan.
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A. Isdianto, M. Suryandari, and N. Fitrianti, “MANFAAT MINYAK ZAITUN SEBAGAI AGEN TERAPI ALAMI UNTUK PENYEMBUHAN LUKA”, JURNAL EDUCATION AND DEVELOPMENT, vol. 13, no. 1, pp. 882-887, May 2025.
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References
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Herawati, D. and Pertiwi, E. C. (2021). Application of ozonated olive oil as adjunctive therapy after periodontal pocket curettage towards collagen density of alveolar bone in periodontitis healing process (in vivo study with sprague dawley). Majalah Obat Tradisional, 26(2), 129. https://doi.org/10.22146/mot.65984
Khalatbary, A. R., Ahmadvand, H., Nasiry, D., Malekshah, A. K., & Navazesh, A. (2016). Virgin olive oil ameliorates deltamethrin-induced nephrotoxicity in mice: a biochemical and immunohistochemical assessment. Toxicology Reports, 3, 584-590. https://doi.org/10.1016/j.toxrep.2016.07.004
Kishikawa, A., Ashour, A., Zhu, Q., Yasuda, M., Ishikawa, H., & Shimizu, K. (2015). Multiple biological effects of olive oil by‐products such as leaves, stems, flowers, olive milled waste, fruit pulp, and seeds of the olive plant on skin. Phytotherapy Research, 29(6), 877-886. https://doi.org/10.1002/ptr.5326
Lenart-Boroń, A., Stankiewicz, K., Bulanda, K., Czernecka, N., Heliasz, M., Hunter, W., … & Khachatryan, G. (2024). In vitro antibacterial activity of ozonated olive oil against bacteria of various antimicrobial resistance profiles isolated from wounds of companion animals. International Journal of Molecular Sciences, 25(6), 3557. https://doi.org/10.3390/ijms25063557
Medina, E., Castro, A. d., Romero, C., & Brenes, M. (2006). Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. Journal of Agricultural and Food Chemistry, 54(14), 4954-4961. https://doi.org/10.1021/jf0602267
Meimeti, E., Tentolouris, N., Manes, C., Loupa, C., Provatopoulou, X., Mostratos, D., … & Rallis, M. (2019). Ointments containing ceratothoa oestroides extract: evaluation of their healing potential in the treatment of diabetic foot ulcers. Wound Repair and Regeneration, 28(2), 234-241. https://doi.org/10.1111/wrr.12771
Mi, C. (2008). Bioactive effects of olive oil phenolic compounds in humans: reduction of heart disease factors and oxidative damage. Inflammopharmacology, 16(5), 216-218. https://doi.org/10.1007/s10787-008-8019-6
Onwuegbuzie, A. J., Leech, N. L., & Collins, K. M. T. (2015). Qualitative analysis techniques for the review of the literature. The Qualitative Report. https://doi.org/10.46743/2160-3715/2012.1754
Panza, O., Lacivita, V., Palermo, C., Conte, A., & Nobile, M. A. D. (2020). Food by-products to extend shelf life: the case of cod sticks breaded with dried olive paste. Foods, 9(12), 1902. https://doi.org/10.3390/foods9121902
Pereira, R. and Serrano, J. P. C. (2020). A review of methods used on it maturity models development: a systematic literature review and a critical analysis. Journal of Information Technology, 35(2), 161-178. https://doi.org/10.1177/0268396219886874
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Romana‐Souza, B. and Monte‐Alto‐Costa, A. (2019). Olive oil inhibits ageing signs induced by chronic stress in ex vivo human skin via inhibition of extracellular‐signal‐related kinase 1/2 and c‐jun pathways. International Journal of Cosmetic Science, 41(2), 156-163. https://doi.org/10.1111/ics.12520
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Rosa, A. d. S., Bandeira, L. G., Monte‐Alto‐Costa, A., & Romana‐Souza, B. (2014). Supplementation with olive oil, but not fish oil, improves cutaneous wound healing in stressed mice. Wound Repair and Regeneration, 22(4), 537-547. https://doi.org/10.1111/wrr.12191
Sánchez-Quesada, C., López-Biedma, A., Warleta, F., Campos, M., Beltrán, G., & Gaforio, J. J. (2013). Bioactive properties of the main triterpenes found in olives, virgin olive oil, and leaves of olea europaea. Journal of Agricultural and Food Chemistry, 61(50), 12173-12182. https://doi.org/10.1021/jf403154e
Sanmartin, C., Taglieri, I., Macaluso, M., Sgherri, C., Ascrizzi, R., Flamini, G., … & Zinnai, A. (2019). Cold-pressing olive oil in the presence of cryomacerated leaves of olea or citrus: nutraceutical and sensorial features. Molecules, 24(14), 2625. https://doi.org/10.3390/molecules24142625
Santana-Garrido, Á., Reyes-Goya, C., Milla-Navarro, S., Villa, P. d. l., André, H., Vázquez, C. M., … & Mate, A. (2021). Anti-inflammatory action of dietary wild olive (acebuche) oil in the retina of hypertensive mice. Foods, 10(9), 1993. https://doi.org/10.3390/foods10091993
Stojiljković, D., Arsić, I., Kostov, M. T., Jovanović, Z., Tadić, V., & Đorđević, S. (2013). Investigation of the effects of different emollients on the structure and skin moisturizing potential of the cosmetic creams. Acta Facultatis Medicae Naissensis, 30(4). https://doi.org/10.2478/afmnai-2013-0011
Taheri, M. and Amiri‐Farahani, L. (2021). Anti-inflammatory and restorative effects of olives in topical application. Dermatology Research and Practice, 2021, 1-9. https://doi.org/10.1155/2021/9927976
Tarchoune, I., Sgherri, C., Eddouzi, J., Zinnai, A., Quartacci, M., & Zarrouk, M. (2019). Olive leaf addition increases olive oil nutraceutical properties. Molecules, 24(3), 545. https://doi.org/10.3390/molecules24030545
Tsartsou, E., Proutsos, N., Castanas, E., & Kampa, M. (2019). Network meta-analysis of metabolic effects of olive-oil in humans shows the importance of olive oil consumption with moderate polyphenol levels as part of the mediterranean diet. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00006
Vitsos, A., Tsagarousianos, C., Vergos, O., Stithos, D., Mathioudakis, D., Vitsos, I., … & Rallis, M. (2019). Efficacy of aceratothoa oestroidesolive oil extract in patients with chronic ulcers: a pilot study. The International Journal of Lower Extremity Wounds, 18(3), 309-316. https://doi.org/10.1177/1534734619856143
Yew, H. and Misran, M. (2015). Nonionic mixed surfactant stabilized water‐in‐oil microemulsions for active ingredient in vitro sustained release. Journal of Surfactants and Detergents, 19(1), 49-56. https://doi.org/10.1007/s11743-015-1753-z
Zahran, H. A. and Najafi, Z. (2020). Enhanced stability of refined soybean oil enriched with phenolic compounds of olive leaves. Egyptian Journal of Chemistry, 63(1), 215-224. https://doi.org/10.21608/ejchem.2019.16592.2010
Anyakudo, M. M. C. (2020). Comparative wound healing effects of honey, olive oil, pawpaw fruit extract and iodine in diabetic rats: an evaluation and prioritization of potential alternative therapeutic options. Archives of Diabetes &Amp; Obesity, 2(5). https://doi.org/10.32474/ado.2020.02.000146
Bisignano, C., Tomaino, A., Cascio, R. L., Crisafi, G., Uccella, N., & Saija, A. (1999). On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. Journal of Pharmacy and Pharmacology, 51(8), 971-974. https://doi.org/10.1211/0022357991773258
Carluccio, M. A., Massaro, M., Scoditti, E., & Caterina, R. D. (2007). Vasculoprotective potential of olive oil components. Molecular Nutrition &Amp; Food Research, 51(10), 1225-1234. https://doi.org/10.1002/mnfr.200600305
Çetinkaya, H. and Gökçen, İ. S. (2021). Variation of squalene content of oils obtained from olives harvested at different times from gemlik and kilis yaglık cultivars in kilis region. Current Perspectives on Medicinal and Aromatic Plants (CUPMAP). https://doi.org/10.38093/cupmap.1031125
Chaiyana, W., Leelapornpisid, P., Phongpradist, R., & Kiattisin, K. (2016). Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions. Nanomaterials and Nanotechnology, 6, 184798041666948. https://doi.org/10.1177/1847980416669488
Dag, A., Tietel, Z., & Zipori, I. (2023). Factors affecting olive oil quality in traditional olive orchards in the middle east.. https://doi.org/10.20944/preprints202312.0182.v1
Díaz-Valenzuela, A., García-Fernández, F. P., Fernández, P., Cañete, M., & Hidalgo, P. L. P. (2019). Effectiveness and safety of olive oil preparation for topical use in pressure ulcer prevention: multicentre, controlled, randomised, and double‐blinded clinical trial. International Wound Journal, 16(6), 1314-1322. https://doi.org/10.1111/iwj.13191
Donato-Trancoso, A., Faria, R. V. d. C., Ribeiro, B. C. d. S., Nogueira, J. d. S., Atella, G. C., Chen, L., … & Romana‐Souza, B. (2023). Dual effects of extra virgin olive oil in acute wounds. Wound Repair and Regeneration, 31(3), 338-348. https://doi.org/10.1111/wrr.13082
Ermawati, D. E., Wardani, E. A. T. A., & Rahmasari, D. (2022). The effect of variations of coconut oil and palm oil on the characteristics of soap bars containing 7% concentration of moringa oleifera oil. KnE Medicine. https://doi.org/10.18502/kme.v2i3.11879
Fahmy, S. A., Ramzy, A., Sawy, A. M., Mohamed, N., El‐Shazly, M., Aboul‐Soud, M. A. M., … & Azzazy, H. M. (2022). Ozonated olive oil: enhanced cutaneous delivery via niosomal nanovesicles for melanoma treatment. Antioxidants, 11(7), 1318. https://doi.org/10.3390/antiox11071318
Franconi, F., Coinu, R., Carta, S., Urgeghe, P. P., Ieri, F., Mulinacci, N., … & Romani, A. (2006). Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds. Journal of Agricultural and Food Chemistry, 54(8), 3121-3125. https://doi.org/10.1021/jf053003+
Gómez-Limia, L., Sanmartín, N. M., Carballo, J., Domínguez, R., Lorenzo, J. M., & Martínez, S. (2021). Oxidative stability and antioxidant activity in canned eels: effect of processing and filling medium. Foods, 10(4), 790. https://doi.org/10.3390/foods10040790
Gordon, M. H., Paiva‐Martins, F., & Almeida, M. P. d. (2001). Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols. Journal of Agricultural and Food Chemistry, 49(5), 2480-2485. https://doi.org/10.1021/jf000537w
Herawati, D. and Pertiwi, E. C. (2021). Application of ozonated olive oil as adjunctive therapy after periodontal pocket curettage towards collagen density of alveolar bone in periodontitis healing process (in vivo study with sprague dawley). Majalah Obat Tradisional, 26(2), 129. https://doi.org/10.22146/mot.65984
Khalatbary, A. R., Ahmadvand, H., Nasiry, D., Malekshah, A. K., & Navazesh, A. (2016). Virgin olive oil ameliorates deltamethrin-induced nephrotoxicity in mice: a biochemical and immunohistochemical assessment. Toxicology Reports, 3, 584-590. https://doi.org/10.1016/j.toxrep.2016.07.004
Kishikawa, A., Ashour, A., Zhu, Q., Yasuda, M., Ishikawa, H., & Shimizu, K. (2015). Multiple biological effects of olive oil by‐products such as leaves, stems, flowers, olive milled waste, fruit pulp, and seeds of the olive plant on skin. Phytotherapy Research, 29(6), 877-886. https://doi.org/10.1002/ptr.5326
Lenart-Boroń, A., Stankiewicz, K., Bulanda, K., Czernecka, N., Heliasz, M., Hunter, W., … & Khachatryan, G. (2024). In vitro antibacterial activity of ozonated olive oil against bacteria of various antimicrobial resistance profiles isolated from wounds of companion animals. International Journal of Molecular Sciences, 25(6), 3557. https://doi.org/10.3390/ijms25063557
Medina, E., Castro, A. d., Romero, C., & Brenes, M. (2006). Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. Journal of Agricultural and Food Chemistry, 54(14), 4954-4961. https://doi.org/10.1021/jf0602267
Meimeti, E., Tentolouris, N., Manes, C., Loupa, C., Provatopoulou, X., Mostratos, D., … & Rallis, M. (2019). Ointments containing ceratothoa oestroides extract: evaluation of their healing potential in the treatment of diabetic foot ulcers. Wound Repair and Regeneration, 28(2), 234-241. https://doi.org/10.1111/wrr.12771
Mi, C. (2008). Bioactive effects of olive oil phenolic compounds in humans: reduction of heart disease factors and oxidative damage. Inflammopharmacology, 16(5), 216-218. https://doi.org/10.1007/s10787-008-8019-6
Onwuegbuzie, A. J., Leech, N. L., & Collins, K. M. T. (2015). Qualitative analysis techniques for the review of the literature. The Qualitative Report. https://doi.org/10.46743/2160-3715/2012.1754
Panza, O., Lacivita, V., Palermo, C., Conte, A., & Nobile, M. A. D. (2020). Food by-products to extend shelf life: the case of cod sticks breaded with dried olive paste. Foods, 9(12), 1902. https://doi.org/10.3390/foods9121902
Pereira, R. and Serrano, J. P. C. (2020). A review of methods used on it maturity models development: a systematic literature review and a critical analysis. Journal of Information Technology, 35(2), 161-178. https://doi.org/10.1177/0268396219886874
Radzimierska-Kaźmierczak, M., Śmigielski, K., Sikora, M., Nowak, A., Plucińska, A., Kunicka-Styczyńska, A., … & Czarnecka-Chrebelska, K. H. (2021). Olive oil with ozone-modified properties and its application. Molecules, 26(11), 3074. https://doi.org/10.3390/molecules26113074
Reddy, K. J., Jayathilakan, K., & Pandey, M. C. (2015). Olive oil as functional component in meat and meat products: a review. Journal of Food Science and Technology, 52(11), 6870-6878. https://doi.org/10.1007/s13197-015-1852-x
Ribeiro, B. C. d. S., Faria, R. V. d. C., Nogueira, J. d. S., Chen, L., & Romana‐Souza, B. (2022). Olive oil promotes the survival and migration of dermal fibroblasts through nrf2 pathway activation. Lipids, 58(2), 59-68. https://doi.org/10.1002/lipd.12363
Romana‐Souza, B. and Monte‐Alto‐Costa, A. (2019). Olive oil inhibits ageing signs induced by chronic stress in ex vivo human skin via inhibition of extracellular‐signal‐related kinase 1/2 and c‐jun pathways. International Journal of Cosmetic Science, 41(2), 156-163. https://doi.org/10.1111/ics.12520
Romero, C., Medina, E., Vargas, J., Brenes, M., & Castro, A. d. (2007). In vitro activity of olive oil polyphenols against helicobacter pylori. Journal of Agricultural and Food Chemistry, 55(3), 680-686. https://doi.org/10.1021/jf0630217
Rosa, A. d. S., Bandeira, L. G., Monte‐Alto‐Costa, A., & Romana‐Souza, B. (2014). Supplementation with olive oil, but not fish oil, improves cutaneous wound healing in stressed mice. Wound Repair and Regeneration, 22(4), 537-547. https://doi.org/10.1111/wrr.12191
Sánchez-Quesada, C., López-Biedma, A., Warleta, F., Campos, M., Beltrán, G., & Gaforio, J. J. (2013). Bioactive properties of the main triterpenes found in olives, virgin olive oil, and leaves of olea europaea. Journal of Agricultural and Food Chemistry, 61(50), 12173-12182. https://doi.org/10.1021/jf403154e
Sanmartin, C., Taglieri, I., Macaluso, M., Sgherri, C., Ascrizzi, R., Flamini, G., … & Zinnai, A. (2019). Cold-pressing olive oil in the presence of cryomacerated leaves of olea or citrus: nutraceutical and sensorial features. Molecules, 24(14), 2625. https://doi.org/10.3390/molecules24142625
Santana-Garrido, Á., Reyes-Goya, C., Milla-Navarro, S., Villa, P. d. l., André, H., Vázquez, C. M., … & Mate, A. (2021). Anti-inflammatory action of dietary wild olive (acebuche) oil in the retina of hypertensive mice. Foods, 10(9), 1993. https://doi.org/10.3390/foods10091993
Stojiljković, D., Arsić, I., Kostov, M. T., Jovanović, Z., Tadić, V., & Đorđević, S. (2013). Investigation of the effects of different emollients on the structure and skin moisturizing potential of the cosmetic creams. Acta Facultatis Medicae Naissensis, 30(4). https://doi.org/10.2478/afmnai-2013-0011
Taheri, M. and Amiri‐Farahani, L. (2021). Anti-inflammatory and restorative effects of olives in topical application. Dermatology Research and Practice, 2021, 1-9. https://doi.org/10.1155/2021/9927976
Tarchoune, I., Sgherri, C., Eddouzi, J., Zinnai, A., Quartacci, M., & Zarrouk, M. (2019). Olive leaf addition increases olive oil nutraceutical properties. Molecules, 24(3), 545. https://doi.org/10.3390/molecules24030545
Tsartsou, E., Proutsos, N., Castanas, E., & Kampa, M. (2019). Network meta-analysis of metabolic effects of olive-oil in humans shows the importance of olive oil consumption with moderate polyphenol levels as part of the mediterranean diet. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00006
Vitsos, A., Tsagarousianos, C., Vergos, O., Stithos, D., Mathioudakis, D., Vitsos, I., … & Rallis, M. (2019). Efficacy of aceratothoa oestroidesolive oil extract in patients with chronic ulcers: a pilot study. The International Journal of Lower Extremity Wounds, 18(3), 309-316. https://doi.org/10.1177/1534734619856143
Yew, H. and Misran, M. (2015). Nonionic mixed surfactant stabilized water‐in‐oil microemulsions for active ingredient in vitro sustained release. Journal of Surfactants and Detergents, 19(1), 49-56. https://doi.org/10.1007/s11743-015-1753-z
Zahran, H. A. and Najafi, Z. (2020). Enhanced stability of refined soybean oil enriched with phenolic compounds of olive leaves. Egyptian Journal of Chemistry, 63(1), 215-224. https://doi.org/10.21608/ejchem.2019.16592.2010