Oleic acid is a fatty acid — an organic acid with a long chain of 17 carbon atoms before ending in a carboxyl group. One of the reasons that olive oil tends to be regarded as relatively healthy is that this is an unsaturated fatty acid — there are one or more double bonds between the carbons in the chain.
In oleic acid there is just one double bond, making it monounsaturated. Specifically, it is an omega-9 fatty acid, indicating that the double bond is positioned at the ninth carbon atom from the opposite end of the chain to the carboxyl group. Unsaturated fats are thought to be slightly healthier than the saturated fats more common from meats, though polyunsaturates are generally thought better in this regard. But almost all of the oleic acid in oils is in a form known as a triglyceride this is what makes it a fat, rather than an acid.
In fact, if more than a few per cent of the free acid is present, the olive oil takes on an unpleasant rancidity. As the name suggests, a triglyceride links three fatty acids together with a glycerol molecule. The three fatty acids are often different ones, and olive oil is likely to incorporate both linoleic acid which is nearly identical, but has an additional double bond and the saturated palmitic acid.
Nonetheless, it is oleic acid that dominates in olive oil. Although the oily triglyceride is the most common form in which we encounter oleic acid, it also turns up in similarly linked compounds with cholesterol and alcohol and as part of the structure of some cell membranes. Triglycerides containing oleic acid are also common in adipose tissue, the fat stores used by many animals, including humans. Although oleic acid appears to be relatively beneficial, it has a Mr Hyde to its Dr Jekyll in elaidic acid.
Trans fats based on elaidic acid are found in some processed foods and are thought to have a higher risk of causing heart disease than cis fats. Outside of food and our bodies we are most likely to come across oleic acid or, more likely, its salts in soaps, detergents, printing inks and cosmetics. Perhaps its most bizarre use, though, is in the construction of stained-glass windows. Here, oleic acid is sometimes used as a flux to ensure clean soldered joints.
Although few of us would consider olive oil the ideal substance to spread on our hair, nonetheless, oleic acid may be responsible for that common irritation, dandruff. While the causes of dandruff and the associated skin inflammation seborrheic dermatitis are not fully understood, it seems likely that oleic acid is at least in part responsible.
We might not be enthusiastic about building up too much adipose fat — but having some of this energy store does have an important functional role, while olive oil is likely to enhance our cooking or give that extra zest alongside balsamic vinegar when dipping bread.
That was Brian Clegg with oleic acid. Join Katrina next time. Until then, get in touch with any questions, comments or compounds for us to cover. Email chemistryworld rsc. And find all of our podcasts at chemistryworld. Theme: Opifex by Isaac Joel, via Soundstripe. Additional music: Morocco in my head by Fantoms, via Soundstripe.
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People with type 2 diabetes may benefit from adding oleic acid to their diet. According to research, oleic acid has beneficial effects on type 2 diabetes and insulin sensitivity. These beneficial effects are due to the potential anti-inflammatory properties of oleic acid and its ability to inhibit the attenuation of the insulin signaling pathway. According to a pilot study, when compared to a normal lower-fat diet, a diet rich in olive oil a source of oleic acid led to increased weight loss in women with breast cancer.
Score for ketogenic and paleo diet enthusiasts everywhere! Many research studies have found that olive oil again, a source of oleic acid may support reductions in blood pressure and enhanced cardiovascular health in subjects. Consumption of olive oil and other foods rich in omega-9 fatty acids increases levels of oleic acid in membranes.
The fatty acid alters the structure of the membrane and its physical properties and controls cell signaling, which leads to a decrease in blood pressure. The top oleic acid foods are usually found in quality fats such as oils. While the whole version of the food is typically a source of oleic acid as well, the oils provide a higher concentration of the omega-9 fatty acid, so you get the most benefit from those.
Macadamia oil is a rich source of oleic acid and other quality fats. Its fatty acid composition makes it truly unique.
And that just scratches the surface! Luckily, olive oil is the perfect type of oil to cook with! Eggs are a source of monounsaturated fatty acids MUFA that are considered one of the highest quality animal products commonly found in the American diet.
Eggs are also an excellent source of protein, omega-3 fatty acids, vitamins D and A, and vitamin B Cheese is a known source of oleic acid, as well as other beneficial fats and proteins, such as linoleic acid and others. This neutral-tasting oil has several uses including spray coating oils for dried fruits, crackers, and cereal. This is not your healthiest source of oleic acid.
Poultry, and other meats are also good sources of oleic acid. Instead of using these unhealthy foods as your main source of oleic acid, go straight to the source and just grab some macadamia or olive oil, cheese, eggs, or nuts.
Your blood sugars and body will thank you! To add minimally processed, whole food, or natural sources of oleic acid to your diet, here are some tips:. Oleic acid is an omega-9 fatty acid that packs some impressive health benefits.
Eggs, meat, cheese, olive oil, and nuts are some of the good sources of oleic acid.
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