Oleic acid
Oleic Acid
Oleic acid (pronunciation: o-lee-ik as-id) is a monounsaturated 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.
Etymology
The term "oleic" means related to, or derived from, oil or olive, the oil that is predominantly composed of oleic acid. The word is derived from the Latin word "oleum" for oil, and the chemical suffix "-ic", meaning "pertaining to".
Chemical Structure
Oleic acid has the chemical formula C18H34O2. It is an omega-9 fatty acid and is considered one of the healthier sources of fat in the diet. Its structure is a carboxylic acid with a 18-carbon chain and a double bond at the omega−9 position; this means the double bond is nine carbons away from the methyl end of the fatty acid chain.
Health Effects
Oleic acid is a common monounsaturated fat in human diet. Monounsaturated fats are healthier than saturated fats. Oleic acid has been associated with various health benefits, including decreased inflammation and reduced risk of heart disease. However, results from research studies are mixed.
Sources
Oleic acid is abundant in olive oil, which is the basis for the Mediterranean diet, a diet that has been associated with heart health and longevity. Other sources include avocados, peanuts, and sunflower seeds.
See Also
External links
- Medical encyclopedia article on Oleic acid
- Wikipedia's article - Oleic acid
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