Plant products and their derivatives have historically been invaluable as a source of therapeutic agents. Flowers, berries, leaves, barks and roots of different plants have been used through the ages as a source of flavor in food and perfume preparations. The volatiles responsible for the flavor of botanicals can be extracted from the plant material as “essential oils”, called also volatile oils. The term essential is intended to indicate that the oil is the fragrant essence of the plant from which it is extracted. Essential oils are constituted by hydrocarbons (monoterpenes and sesquiterpenes) and oxygenated compounds (alcohols, esters, ethers, aldehydes, ketones, lactones, phenols and phenol ethers). Plant volatiles are common components of the human diet. Therefore the increased human exposure to such products (a result of their application as crop protectants, food additives, etc.) requires a careful reassessment of their toxicity and genotoxicity on the level of mammalian cells (Slamenova & Horvathova, 2013a).
Melušová, Martina, Soňa Jantová, and Eva Horváthová. “Carvacrol and rosemary oil at higher concentrations induce apoptosis in human hepatoma HepG2 cells.” Interdisciplinary Toxicology 7.4 (2014): 189-194.
Extra virgin olive oil is packed with antioxidants and has very high nutritional value. It is rich in omega-3 acids and is one of the healthiest and most beneficial natural oils for anti-aging and skin protection.  It’s wide range of compelling uses even include prevention of radiodermatitis–an acquired skin…