The principal biological activity is traced to a "phytosterol" compound known as beta-sitosterol.

The chemical component of avocado leaf mainly entails triterpenes and phytosterol among other elements. This is known to be volatile and has cardiotoxic effects.

Phytosterols occur naturally in small quantities in vegetable oils, especially sea buckthorn oil, corn oil, and soybean oil. Many margarines, butters, breakfast cereals and spreads are now enriched with phytosterols and marketed towards people wishing to lower their cholesterol levels.

Perhaps this question is related to olive oil. This is a fixed oil obtained from ripe olives mainly in Mediterranean sea countries. This oil is basically formed by mixed glycerides of oleic acid (83.5%), palmitic acid (9.4%), linoleic acid (4.0%), stearic acid (2.0%), and arachidic acid (0.9%). Minor components are: squalene (0.7%), and phytosterol and tocopherol (0.2%).

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