Oleic acid

Oleic acid . Monounsaturated fatty acid from the omega 9 series typical of vegetable oils such as olive oil and avocado. It is a liquid oily colorless which turned yellow to brown, to the contact with air.

Summary

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  • 1 Features
  • 2 Foods containing it
  • 3 Health benefits
  • 4 Sources

characteristics

Oleic acid is a colorless, oily liquid. Its chemical formula is C18H34O2. It is a monounsaturated fatty acid, that is, it has only one double bond in its chemical structure . It takes on a yellowish- brown color when it comes into contact with air. By hydrogenation of oleic acid, saturated stearic acid is obtained .

It is insoluble in water , but soluble in benzene , alcohol , ether, and other organic solvents. It solidifies by cooling and melts at 14 ° C. Its trans isomer (elaidic acid) is solid and melts at 51 ° C; it can be obtained by heating oleic acid in the presence of a catalyst.

Foods that contain it

Oleic acid is found in most natural fats and oils in approximately the following proportions: in olive oil from 70 to 75%; in avocado 70%; in grape seed oil of 15-20%, in high-oleic sunflower oil by 80% and in conventional sunflower oil by 35%. It is also found in avocado in a proportion of approximately 70%, and in pork it reaches 38%.

Health benefits

Oleic Acid has beneficial effects in regulating lipid metabolism and balancing body weight.

Oleic acid reduces LDL lipoproteins which act negatively on the arteries, clogging them and obstructing the passage of oxygen and nutrients; Its main advantage when consumed is that it immediately helps heart health and proper function.

Oleic acid exerts a beneficial action for the blood vessels and the heart, since it increases the so-called “good cholesterol ” (HDL-c) in the blood, helping to reduce the risk of cardiovascular diseases

 

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