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OLEIC ACID
CAS NO: 112-80-1
EC NO: 204-007-1
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH3(CH2)7CH=CH(CH2)7COOH. The name derives from the Latin word oleum, which means oil. It is the most common fatty acid in Oleic acid is an octadec-9-enoic acid in which the double bond at C-9 has the Z (cis) stereochemistry. It acts as an EC 3.1.1.1 (carboxylesterase) inhibitor, an Escherichia coli metabolite, a plant metabolite, a Daphnia galeata metabolite, a solvent, an antioxidant and a mouse metabolite. It is the conjugate acid of an oleate. It is derived from a cis-octadec-9-ene hydride.
SYNONYMS:
Oleic acid; cis-9-Octadecenoic acid; Elainic acid; C18H34O2; oleic acid; 112-80-1; cis-Oleic acid; oleate; Elaidoic acid; (Z)-Octadec-9-enoic acid; cis-Octadec-9-enoic acid; Z-9-Octadecenoic acid; Oleinic acid; 9-Octadecenoic acid (Z)-; White oleic acid; (9Z)-octadec-9-enoic acid; 9Z-Octadecenoic acid; Elainicacid; cis-Oleate; Elaic acid; delta9-cis-Oleic acid; 9-Octadecenoic acid (9Z)-; 9-Octadecenoic acid, (Z)-; 9-octadecenoic acid; (9Z)-Octadecenoic acid; Oleic acid, pure; D 100 (fatty acid); Oleic acid (natural); Red oil; D 100; 9-octadecylenic acid; cis-delta(sup 9)-Octadecenoic acid; 9,10-Octadecenoic acid; EINECS 204-007-1; C18:1n-9; delta.9-cis-Oleic acid; 9-(Z)-octadecenoic acid; (Z)-9-Octadecanoic acid; 9-Octadecenoic acid, cis-; cis-.delta.9-Octadecenoate; cis-.delta.9-Octadecenoic acid; cis-Delta(9)-octadecenoic acid; Oleic acid (NF); Oleic acid, 97%; C18:1 n-9; Octadec-9-enoic acid; 18:1 n-9; C18:1; cis-9 octadecenoate; (9Z)- Octadecenoic acid; cis-delta9-octadecenoic acid; CAS-112-80-1; Sulfurized oleic acid; Sulphurized oleic acid; Oleic acid, sulfurized; (9Z)-9-Octadecenoic acid; 9-Octadecenoic acid (9Z)-, sulfurized; Distoline; Oleinate; oleaic acid; Rapinic acid; oleic acid group; Z-9-Octadecenoate; EINECS 270-164-8; Oleic acid, p.a.; OLEICACID; 9,10-Octadecenoate; 9-Octadecenoic acid (Z)-, sulfurized; Oleic acid (8CI); oleic acid extra pure; cis-Octadec-9-enoate; 9-(Z)-octadecenoate; (Z)-9-Octadecanoate; (Z)-octadec-9-enoate; Oleic acid-9,10-t; (9Z)-9-Octadecenoate; 9-cis-Octadecenoic acid; z-octadeca-9-enoic acid; 10402-16-1; Oleic Acid (18:1); Oleic acid, natural, FCC; (9Z)octadec-9-enoic acid; Oleic acid, technical grade; Delta9-cis-Octadecenoic acid; 68412-07-7; MLS001056779; MLS002153498; MLS002454427; 9-octadecenoic acid, (9Z)-; (9Z)-9-Octadecenoic acid; Oleic acid, analytical standard; Oleic acid, >=93% (GC); Oleic acid, >=99% (GC); HMS2234O13; HMS3649H21; Oleic acid, technical grade, 90%; HY-N1446; ZINC6845860; Tox21_111086; Tox21_201967; Tox21_303324; BDBM50150484; HSCI1_000362; LMFA01030002; LS-560; s4707; SBB058695; 9-Octadecenoic acid (9Z)- (9CI); cis-9-Octadecenoic-9,10-3H2 acid; Low Titer White Oleate; AKOS017343225; cis-.delta.(sup 9)-Octadecenoic acid; CCG-267270; FA 18:1; 9-Octadecenoic-9,10-t2 acid, (Z)-; NCGC00091119-01; NCGC00091119-03; NCGC00257233-01; NCGC00259516-01; AK187813; AS-16066; BP-24023; CC-33313; SC-19057; Oleic acid, SAJ first grade, >=70.0%; Oleic acid, >=99.0%; CS-0016886; NS00010823; O0011; O0180; C00712; D02315; K-0971; Oleic acid, from suet, natural, >=60% (GC); AB00641912_08; Fatty acids C7 to C20: cis-9-Octadecenoic Acid; 9-Octadecenoic-9,10-t2 acid, (9Z)- (9CI); Oleic acid, suitable for cell culture; Q207688; SR-01000780573; SR-01000780573-6; F0001-0262; Oleic acid, certified reference material; Oleic acid, European Pharmacopoeia (EP) Reference Standard; UNII-13FB83DEYU component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-44NH37HHP9 component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-5U9XZ261ER component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-7N137Q0QYJ component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-96GS7P39SN component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-9B22238JYI component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-B6G0Y5Z616 component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-HBA528N3PW component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-MO7HV04S9Y component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-ODL221H4AM component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-UDR641JW8W component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; UNII-V1PY73ZXPE component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; 459CE4C0-C836-4249-8E2D-69874B714E9C; UNII-79P21R4317 component ZQPPMHVWECSIRJ-KTKRTIGZSA-N; Oleic acid, United States Pharmacopeia (USP) Reference Standard; Oleic acid, meets analytical specification of Ph, Eur., 65.0-88.0% (GC); Oleic Acid, Pharmaceutical Secondary Standard; Certified Reference Material; Oleic Acid-Water Soluble, powder, BioReagent, suitable for cell culture; A6L; Elaidic acid; 112-79-8; trans-Oleic acid; trans-9-Octadecenoic acid; 9-octadecenoic acid; (E)-octadec-9-enoic acid; (E)-Oleic acid; 9-Octadecenoic acid, (E)-; 9-octadecenoic acid, (9E)-; trans-Octadec-9-enoic acid; (9E)-octadec-9-enoic acid; trans-Elaidic acid; 9-elaidic acid; Octadec-9-enoic acid; 9E-octadecenoic acid; UNII-4837010H8C; trans-.DELTA.9-Octadecenoic acid; (9E)-Octadecenoic acid; MFCD00063954; NSC 26988; 9-trans-Octadecenoic acid; (E)-9-Octadecenoic acid; trans-delta(sup 9)-Octadecenoic acid; D9-trans-Octadecenoic acid; trans-D9-Octadecenoic acid; Delta(9)-octadecenoic acid; 9-Octadecenoic acid,(9E)-; trans-Delta(9)-octadecenoic acid; Elaidic acid, 98%; C18:1, n-9; trans-.delta.(sup 9)-Octadecenoic acid; 4837010H8C; 18:1, n-9; 2027-47-6; Q-201508; 9 Octadecenoic Acid; delta9-Octadecenoic acid; Delta(9)-octadecenoate; Elaidinic acid; oleic_acid; Elaidic acid group; EINECS 217-977-6; Oleic Acid 213 NF; Oleic Acid 221 NF; Oleic Acid 233 LL; cis 9 Octadecenoic Acid; cis-9-Octadecenoic Acid.; bmse000643; (9E)octadec-9-enoic acid; Octadec-9-enoic acid anion; SCHEMBL1139; SCHEMBL6693; WLN: QV8U9-T; Oleic acid, tall oil derived; 9-elaidic acid; DTXSID8058619; CHEBI:36021; Elaidic acid, analytical standard; HMS3649H19; Elaidic acid, >=99.0% (GC); ZINC8217338; 1749AH; 6479AF; BDBM50250904; CCG-35462; LMFA01030073; NSC-26988; STL282737; 9-Octadecenoic acid, (E)- (9CI); Elaidic acid, analytical sample grade; AKOS000278123; Oleic acid, from tall oil fatty acids; cis-9-Octadecenoic Acid, Elainic Acid; DB04224; FS-4659; NCGC00344330-02; LS-63810; ST098716; HY-113016; LS-181026; CS-0059361; Oleic acid derived from tall oil fatty acids; EN300-19543; C01712; W-1404; L001099; Q413491; SR-01000946663; J-002839; Oleic Acid, 99% min (animal-origin free, vegetal-derived)
The triglyceride esters found in olive oil mostly contain oleic acid. Free oleic acid makes olive oil inedible. Oleic acid is also 59-75% in pecan oil, 61% in canola oil, 36-67% in peanut oil, 60% in macadami oil, 20-80% in sunflower oil, 15-20% in grape seed and pseudo-oleander oil, and 40% in sesame oil. and 14% in poppy oil. High oleic acid variants of herbal products such as sunflower oil (~ 80%) and canola oil (70%) have also been developed.
Oleic acid constitutes 22.18% of the oils obtained from the durian fruit of the Durio graveolens plant. It is abundant in many animal fats, making up 37-56% of chicken and turkey fat and 44-47% of lard.
Oleic acid is the most abundant fatty acid in human adipose tissue, after palmitic acid in all human tissues.
Fatty acids (or their salts) often do not occur as such in biological systems. Instead fatty acids such as oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (triglycerides), the phospholipids that make membranes, cholesterol esters, and wax esters.
Triglycerides of oleic acid comprise the majority of olive oil.
Free oleic acid renders olive oil inedible. It also makes up 59–75% of pecan oil, 61% of canola oil, 36–67% of peanut oil, 60% of macadamia oil, 20–80% of sunflower oil, 15–20% of grape seed oil, sea buckthorn oil, 40% of sesame oil, and 14% of poppyseed oil. High oleic variants of plant sources such as sunflower (~80%) and canola oil (70%) also have been developed. It also comprises 22.18% of the fats from the fruit of the durian species, Durio graveolens. Karuka contains 52.39% oleic acid. It is abundantly present in many animal fats, constituting 37 to 56% of chicken and turkey fat, and 44 to 47% of lard.
Oleic acid is the most abundant fatty acid in human adipose tissue, and second in abundance in human tissues overall, following palmitic acid.
The biosynthesis of oleic acid involves the action of the enzyme stearoyl-CoA 9-desaturase acting on stearoyl-CoA. In effect, stearic acid is dehydrogenated to give the monounsaturated derivative, oleic acid.
Oleic acid undergoes the reactions of carboxylic acids and alkenes. It is soluble in aqueous base to give soaps called oleates. Iodine adds across the double bond. Hydrogenation of the double bond yields the saturated derivative stearic acid. Oxidation at the double bond occurs slowly in air, and is known as rancidification in foodstuffs and as drying in coatings. Reduction of the carboxylic acid group yields oleyl alcohol. Ozonolysis of oleic acid is an important route to azelaic acid. The coproduct is nonanoic acid:
H17C8CH=CHC7H14CO2H + 4"O" → HO2CC7H14CO2H + H17C8CO2H
Esters of azelaic acid find applications in lubrications and plasticizer.
Oleic acid, the most widely distributed of all the fatty acids, apparently occurring to some extent in all oils and fats. In oils such as olive, palm, peanut, and sunflower, it is the principal acid obtained by saponification. Oleic acid, CH3(CH2)7CH=CH(CH2)7CO2H, like other fatty acids, does not occur in the free state but is normally found as an ester of glycerol—i.e., as a glyceride or as an ester of a long-chain alcohol.
Oleic acid is a monounsaturated omega-9 fatty acid found in many healthy high-fat foods, including vegetable and animal sources. Some examples include olive oil, avocado oil, and macadamia nuts.
Omega-9 fatty acids are a family of unsaturated fats that have a carbon-carbon double bond at the omega−9 position.Unlike omega-6 and omega-3 fatty acids, omega−9 fats are not “essential fatty acids” because they can be synthesized from unsaturated fatty acids.
Oleic acid has been found to have beneficial effects in cancer research. A study conducted by the University of Edinburgh found that the monounsaturated fatty acid encourages the synthesis of a cell molecule (miR-7) that supports a reduction in cancer-causing proteins from developing.
Oleic acid could play a role in intracellular signalling pathways that are involved in cancer cell development. A Spanish study found that this monounsaturated fatty acid helps induce cell death in cancer cells.Studies show that there is an inverse relationship between cognitive decline and the intake of healthy monounsaturated fats. One study found that in older people with a Mediterranean diet, high consumption of monounsaturated fats offered protection against cognitive decline.
Scientists involved in the study concluded that these good fats may help treat Alzheimer’s disease.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.
This could potentially suggest that the intake of oleic acid can help control the amount of insulin released to increase glucose uptake from the blood.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.
In the study, about 80% of women who consumed a diet rich in olive oil (about three tablespoons of oil each day) experienced a weight loss of 5%. The diet also reduced triglycerides and increased high-density lipoprotein cholesterol levels.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.
Olive oil contains approximately 80% oleic acid, and scientists have found that the monounsaturated acid itself is responsible for the hypotensive effect of olive oil.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 research concludes that consuming olive oil decreases blood pressure because of the physical properties of oleic acid.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. Olive oil contains approximately 80% oleic acid, and scientists have found that the monounsaturated acid itself is responsible for the hypotensive effect of olive oil.
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 research concludes that consuming olive oil decreases blood pressure because of the physical properties of oleic acid.
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.
1. Macadamia oil is a rich source of oleic acid and other quality fats. Its fatty acid composition makes it truly unique.
Macadamia oil contains about:
60% oleic acid
19% palmitoleic acid
1-2% alpha-linolenic acid (ALA)
Many studies show that macadamia oil can support improved skin appearance, weight loss, heart health and insulin sensitivity.
2. Olive oil is also an excellent source of oleic acid and is obtained from the olive fruit.
Some of the fatty acids in olive oil include:
Linolenic acid
Stearic acid
Oleic acid
Palmitoleic acid
Palmitic acids
3. Eggs are a source of monounsaturated fatty acids (MUFA) that are considered one of the highest quality animal products.
Oleic acid is the major fatty acid found in eggs (42-45%) and is found in the yolk of the egg.
Eggs are also an excellent source of protein, omega-3 fatty acids, vitamins D and A, and vitamin B-6.
4. Cheese is a known source of oleic acid, as well as other beneficial fats and proteins, such as linoleic acid and others.
In fact, research suggests that “Grazing dairy cows produce milk with high levels of unsaturated fatty acids and conjugated linoleic acid, which are able to reduce cardiovascular diseases and have some anticancer properties.”
5. High oleic sunflower oil contains high amounts of oleic acid (about 80%).
This neutral-tasting oil has several uses including spray coating oils for dried fruits, crackers, and cereal.
Sunflower oil is a vegetable oil, however, and doesn’t withstand heat very well.
Oleic Acid (also called cis-9-octadecenoic acid) is an example of a fatty acid found in animal and vegetable oils. It is a mono-unsaturated fatty acid, due to the presence of a single double bond. The physical properties of fatty acids like oleic acid are determined by the number, geometry, and position of the double bonds in the chain, along with the degree of unsaturation (i.e. number of double bonds). In naturally occurring fatty acids, such as those found in vegetable oils, the double bonds are all in the cis configuration (shown in red in the figure), making the molecules bent or curved. This also makes the molecules much less flexible than those of fully saturated fatty acids (e.g. stearic acid).
Their bent shape also hinders crystallisation, and explains why these acids are oils at room temperature. (Saturated acids have straight chains and can pack easily into a crystal lattice, and so are solid at room temperature, e.g. butter).
Unsaturated fatty acids are a good energy reserve, and are found in abundance in many meats. Pork, lamb and chicken fats all contain a higher proportion of unsaturated fats than beef and so feel softer to the touch. Plant seeds, too, are a good source of these fats, where they act as a compact efficient food reserve. They can be found in plants as diverse as corn, cottonseed, soybean, rapeseed, safflower and sunflowers.
Oleic acid itself is the main fatty acid in the olive oil pressed from the ripe fruit of the olive (olea europaea). It was also featured in the recent Hollywood film 'Lorenzo's Oil'. In a rare genetic illness called adrenoleukodystophy (ALD), young boys suffer from an excess of harmful long chain (C24-C26) fatty acids which causes the myelin around nerves cells to deteriorate, leading to brain damage.
They progressively lose more of their faculties, speech, movement, etc., until they eventually die. It was discovered that ingestion of large quantities of pure oleic acid triglyceride (mixed with around 25% of the related C22 acid, erucic acid) prevented the build up of the harmful longer chained acids, relieved all the symptoms associated with the disease, and allowed the sufferers to lead a normal life. This works by essentially keeping the enzyme responsible for biosynthesis of the acids busy metabolising these harmless acids, and so they have no resources left to produce the harmful ones.
Oleic acid is also present in the cocoa butter of chocolate as one component of a triglyceride. The other two components are often either stearic acid, or the closely related palmitic acid. This means that the triglyceride has a much more uniform structure than is normally found in most fats and oils - and this uniformity results in a sharper than normal melting point. This allows chocolate to remain stiff almost up to its melting point (34°C). When it does melt, the melting occurs suddenly and endothermically. If this occurs in the mouth it gives a feeling of coolness - perhaps one of the reasons for the lasting popularity of chocolate (along with its sweetness due to the added sugar).
Like most fatty acids, oleic acid may undergo oxidation via beta-oxidation and tricarboxylic acid cycle pathways of catabolism, where an additional isomerization reaction is required for the complete catabolism of oleic acid. Via a series of elongation and desaturation steps, oleic acid may be converted into longer chain eicosatrienoic and nervonic acid.
Oleic acid may be saponified, sulphonated or sulphated by our customers to obtain other products used in detergents and cosmetics.It also serves as an emulsifier in the mixture, providing consistency because it is relatively viscous at room temperature.Oleic acid may also alter surface tension properties and is used in detergents and fabric softeners.In some formulations it is used as an enhancer of some of the characteristics of some herbicides, fungicides and foliar nutrients.
The oleic acid envelops the pesticides preventing contact with the water and serving as a vehicle for the agrochemicals by enhancing their efficiency and efficacy, because the attack takes the form of a drop.
Oleic acid is mixed as a lubricating additive with metallic powder. The proportion of the lubricants varies from 0.5% to 5.0% in weight.During the press compacting phase, the lubricants enhance flow and compressibility features whilst the binding agent has the opposite effect.Oleic acid helps to control temperature and drives other components homogeneously. The different quantities of both additives impacts porosity and the final material properties.It encourages flow and lubrication in extruders and moulds.
Finally, the additives volatise the “unripened” components when they are sintered in the furnace, after the press compacting phase.Oleic acid may form emulsions with additives to improve their viscosity and density and facilitate application in paints, varnishes, rubber resins and additives for cleaning and polishing surface areas.The dosing of lubricants and additives in manufacturing processes reduces energy costs in engines and heaters, increasing productivity and resulting in improvements of final product properties.
Oleic acid is used as a component in many foods, in the form of its triglycerides. It is a component of the normal human diet, being a part of animal fats and vegetable oils.
Oleic acid as its sodium salt is a major component of soap as an emulsifying agent. It is also used as an emollient. Small amounts of oleic acid are used as an excipient in pharmaceuticals, and it is used as an emulsifying or solubilizing agent in aerosol products.Oleic acid is used to induce lung damage in certain types of animals for the purpose of testing new drugs and other means to treat lung diseases. Specifically in sheep, intravenous administration of oleic acid causes acute lung injury with corresponding pulmonary edema.Oleic acid is used as a soldering flux in stained glass work for joining lead came.Oleic acid is widely used in the solution phase synthesis of nanoparticles, functioning as a kinetic knob to control the size and morphology of nanoparticles.
Oleic acid is a common unsaturated fat in human diet. Monounsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol, and possibly with increased high-density lipoprotein (HDL) cholesterol, however, its ability to raise HDL is still debated.
Presence of a ratio balancing the two types is considered essential for good health and that relationship remains subject to scientific debate as research continues.Oleic acid may be responsible for the hypotensive (blood pressure reducing) effects of olive oil that is considered a health benefit. Adverse effects have been documented in some research of oleic acid, however, since both oleic and monounsaturated fatty acid levels in the membranes of red blood cells have been associated with increased risk of breast cancer, although other research indicates that the consumption of the oleate in olive oil has been associated with a decreased risk of breast cancer.
FDA has approved a health claim on reduced risk of coronary heart disease for high oleic (> 70% oleic acid) oils. Some oil plants have cultivars bred to increase the amount of oleic acid in the oils. In addition to providing a health claim, the heat stability and shelf life may also be improved, but only if the increase in monounsaturated oleic acid levels correspond to a substantial reduction in polyunsaturated fatty acid (especially α-Linolenic acid) content. When the saturated fat or trans fat in a fried food is replaced with a stable high oleic oil, consumers may be able to avoid certain health risks associated with consuming saturated fat and trans fat.Oleic acid is found to be associated with isovaleric acidemia, which is an inborn error of metabolism.
Oleic acid is used as an excipient in pharmaceuticals and as an emulsifying or solubilizing agent in aerosol products. It may hinder the progression of adrenoleukodystrophy, a fatal disease that affects the brain and adrenal glands, and it may help boost memory.Oleic acid and linoleic acid are different fatty acids but both are assets to our strands.
Linoleic acid stimulates hair growth, maintains a healthy scalp conditions, and will control water loss in your hair. Oleic acid will also control water loss in your strands while making your hair softer and more pliable.
Linoleic acid is lightweight and thinner than oleic acid, which means it is able to be absorbed by the skin more easily. This means that oils with higher percentages of linoleic acid are beneficial in controlling acne. Oleic acid, on the other hand, is thicker and feels rich, benefitting those with dry or aging skin.Oleic acid is needed by the body’s cells for proper membrane fluidity — making sure the cell membrane has a thick enough layer. This is important for fighting pathogens, transporting minerals and responding to hormones. Oleic acid also serves as a major source of energy for our cells, and it’s used for the production and biosynthesis of many essential metabolites.
The big difference between oleic acid and linoleic acid is that our bodies produce oleic acid, so the need to supplement isn’t as important. In fact, oleic acid is the most abundant fatty acid in nature, and it’s present in most of our cells.There is no specific recommendation for oleic acid and omega-9 fatty acid intake because these fats are considered non-essential, but research shows that increasing your consumption of omega-9s, perhaps in place of omega-6 fatty acids, can have beneficial effects.
Oleic acid is a monounsaturated omega-9 fatty acid, while linoleic acid is a polyunsaturated omega-6 fatty acid.
What’s the difference? Our bodies can’t make polyunsaturated fats, so they are considered “essential” and need to be obtained from the foods we eat. They serve as an important source of energy for the body, but the Western diet typically includes very high amounts of linoleic acid and other omega-6 foods, like refined vegetable oils. Eating too much omega-6 fats can actually increase inflammation within the body, so it’s important to keep an eye on how much you consume.
Oleic Acid:
-Reduces Blood Pressure
-Lowers Cholesterol
-Promotes Fat Burning
-Helps Prevent Type 2 Diabetes
-Promotes Brain Function
-May Help Prevent Ulcerative Colitis
-Fights Infections
-Promotes Skin Repair
-Helps Fight Cancer
One of the most well-known olive oil benefits is its ability to boost cardiovascular health by reducing blood pressure. Studies demonstrate that hypotensive effects of olive oil is caused by its high oleic acid content.
Researchers indicate that it’s the consumption of oleic acid that regulates membrane lipid structure, which controls G protein-mediated signaling and causes a regulation in blood pressure. So it’s the high oleic acid content that’s responsible for the blood pressure reducing effects of olive oil consumption.
Scientists have found that when compared with other kinds of high healthy-fat diets, an oleic-rich diet has equal cholesterol-lowing effects, while also maintaining HDL cholesterol levels and reducing triglycerides. For this reason, diets that are high in monosaturated fatty acids, especially those that include an increased consumption of olive oil, are known for their health-protective and cholesterol-lowering effects.
Production
Found in the form of glycerides in many animal and vegetable fats. Accordingly, it is extracted from a mixture of fatty acids obtained after saponification of natural fats. The method of separating oleic acid from saturated acids is based on the extraction of its lead salt with ether.
Properties: Monounsaturated monobasic acid. Insoluble in water. Soluble in organic solvents.
Main areas and methods of application
In the cosmetic industry, oleic acid is usually included in various creams and cosmetics to protect the skin. Oleic acid activates lipid metabolism, restores the barrier functions of the epidermis and retains moisture in the skin. Products containing oleic acid are well absorbed into the skin, oleic acid enhances the penetration of other active ingredients into the stratum corneum. It is also used in the production of soap.
In other industries, oleic acid and its derivatives are used as plasticizers, emulsifiers, components of cutting fluids, textile auxiliaries (lubricant for synthetic fibers), flotation reagents. In the production of synthetic rubber, defoamers, corrosion inhibitors.
Safety rules and storage: Store the product in dry ventilated areas, avoiding direct sunlight.
FEATURES:
Formula: C18H34O2
Molar mass: 282.47 g / mol
Density: 895 kg / m³
Solubility in water: Insoluble
Solubility in ethanol: Solubility
Appearance Form: liquid, clear
Colour: colourless
Melting point/freezing Melting point/range: 13 - 14 °C
Initial boiling point and 194 - 195 °C at 1,6 hPa
Flash point > 113 °C - closed cup
Vapour pressure 1 hPa at 176 °C
Relative density 0,89 g/cm3 at 25 °C
IUPAC NAMES:
(9Z) -Octadec-9-enoic acid
(9Z) -octadec-9-enoic acid
(Z) -octadec-9-enoic acid
9-Octadecanoic acid
9-Octadecenoic acid (9Z) -
9-Octadecenoic acid, (Z) -
C18H34O2
cis-9-octadecenoic acid
Kyselina olejová
octadec-9-enoic acid
Octadecanoic acid
octadecanoic acid
Olajsav
OLEIC ACID
OLEIC ACID
