Oleic Acid
About Oleic Acid
Oleic acid is an omega 9 monounsaturated fatty acid with a single double bond and is the most common fatty acid in olive oil, which gives it its name from the Latin oleum. It is also abundant in avocados, many nuts, high oleic sunflower and safflower oils, and animal fats. Because the human body can make oleic acid from stearic acid using the enzyme stearoyl CoA desaturase, it is not an essential nutrient. Oleic acid is a major component of human adipose tissue and cell membranes. Replacing saturated fats with monounsaturated fats such as oleic acid is associated with lower LDL cholesterol, and olive oil is a central feature of the traditional Mediterranean diet. The PREDIMED trial in Spain reported fewer major cardiovascular events among participants assigned to a Mediterranean diet supplemented with extra virgin olive oil or nuts than in a reduced fat control group. The US FDA has allowed a qualified health claim for oils high in oleic acid and coronary heart disease risk.
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