ozonized lipids reduce prostaglandin E2 production in immune cells
Ozonized olive oil (OZO) inhibited LPS-induced prostaglandin E2 (PGE2) generation in macrophage-like THP-1 cells in a concentration-dependent manner, demonstrating a direct anti-inflammatory effect of ozonized lipids.
What this means for you
Prostaglandins like PGE2 are key drivers of inflammation — the kind linked to soreness, swelling, and that run-down feeling. When ozonized lipids reduce their production in immune cells, it suggests the body's inflammatory response may be better regulated, supporting faster recovery and less day-to-day discomfort.
The published research
Components and anti-inflammatory action mechanism of ozonized olive oil
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