Ozonated Oils as Antimicrobial Systems in Topical Applications. Their Characterization, Current Applications, and Advances in Improved Delivery Techniques

Background

Antimicrobial resistance is making it harder to treat common bacterial and fungal infections with conventional drugs. Researchers have been looking at natural, non-antibiotic alternatives that microbes find harder to develop resistance against. Ozonated oils - vegetable oils such as olive or sunflower oil that have been infused with ozone gas to form stable ozonides - are one such option, and their use in topical (on-the-skin) products has grown steadily over recent decades. This review set out to bring together what is known about how ozonated oils are made, how they are characterised in the laboratory, and how they are currently used on the skin, in dentistry, and in other topical settings.

Study design

This is a narrative literature review, not a new laboratory experiment or clinical trial. The authors gathered and summarised existing published research on ozonated oils, covering three main areas: the chemistry of how ozone reacts with fats and oils (a process centred on what chemists call the Criegee mechanism, which produces ozonide compounds), the analytical methods used to check the quality and stability of ozonated oils (such as measuring peroxide levels, iodine values, viscosity, and using infrared and nuclear magnetic resonance spectroscopy), and a survey of published reports on topical uses in dermatology, dentistry, gynaecology and eye care. They also reviewed newer formulation and delivery approaches designed to improve how ozonated oils are applied.

Findings

Across the studies reviewed, ozonated vegetable oils - particularly ozonated olive and sunflower oil - showed broad-spectrum antimicrobial activity against a range of bacteria and fungi. The authors describe this activity as working through oxidative damage to microbial cell structures, alongside some stimulation of the body's own immune response. Reported topical uses included managing fungal skin infections, supporting wound healing, and treating certain dental conditions. The review also notes that newer delivery formulations (such as gels and creams designed to improve consistency) have emerged recently to address some of the practical drawbacks of raw ozonated oils, including their thick texture and strong odour, and to reduce the risk of skin irritation or rashes in some users.

What the authors concluded

The authors conclude that ozonated oils have a reasonably favourable safety profile and represent a plausible topical alternative to conventional antimicrobial agents for preventing and managing chronic local infections, when used in appropriate formulations and under controlled conditions. They frame this as supporting evidence for topical ozone use rather than a definitive clinical verdict.

Limitations of this study

As a narrative review, this paper does not generate new experimental or clinical data - it synthesises and interprets existing publications, so its conclusions are only as strong as the underlying studies, many of which vary in design and quality. The authors themselves point out a general lack of published data on the long-term stability of ozonated vegetable oils in commercial formulations, and a lack of standardised methods for screening antimicrobial activity across different studies, which makes direct comparisons between products difficult. They also note that physicochemical characterisation of these oils needs to improve before fully rational, standardised applications can be developed. Readers should treat this as a summary of the existing evidence base rather than proof of clinical efficacy for any specific product.