It's also clear that oleic acid isn't saturated. Two of the carbons are linked by a double bond, whereas two of the hydrogens are absent. This kind of fatty acid is unsaturated. Fats containing a high concentration of oleic acid are liquid at room temperature and are so referred to as oils. Fats that don't contain much oleic acid but instead are mostly saturated be found in dairy products and animals tissues.
Oleic acid isn't used up during energy production like other fatty acids. Instead it remains in the body for longer than other fats. This may help prevent heart disease and some cancers.
People who eat a lot of olive oil as part of a healthy diet tend to live longer than those who don't consume much oil. And research studies have shown that even when adjusted for other factors such as age, gender, weight, alcohol use, smoking status, education level, income, physical activity, fiber intake, and history of cancer or heart disease; people who eat more olive oil tend to live longer too. Although more research is needed, these findings support the idea that olive oil is good for you.
The health benefits of oleic acid appear to come from its role as a component of cell membranes. The double bonds in oleic acid allow it to be chemically active, which is necessary for cells to function properly.
Unsaturated fatty acids with the same length have lower melting points than saturated fatty acids with the same length. Stearic acid, for example, has a melting temperature of 69.6 degrees Celsius, but oleic acid (which has one cis double bond) has a melting point of 13.4 degrees Celsius. The shorter chain saturated fatty acids will melt at lower temperatures than the longer chain saturated fatty acids.
When two fatty acids that differ only in the position of one cis double bond are compared, it is usually the fatty acid with the more unsaturated carbon-carbon double bonds that has a lower melting point. This is because the presence of more trans double bonds makes these fatty acids less stable and lowers their melting point.
The melting point of fatty acids is reduced even further if they are mixed with other substances. For example, adding a small amount of tristearin (a mixture of three stearic acids) to olive oil increases its solidification point from 83 degrees Celsius to 98 degrees Celsius.
The melting point of fatty acids is increased by combining them with other substances. For example, adding half as much palmitoleic acid (a monounsaturated fatty acid) to soybean oil increases its solidification point from 42 degrees Celsius to 46 degrees Celsius.
The type of cis double bond present in fatty acids determines how easily they melt.
Oleic acid is an omega-9 monounsaturated fatty acid. Some oils, such as olive oil, have a naturally high oleic acid content. Oleic acid is naturally present in extra virgin olive oil, olive oil, and exceptionally light tasting olive oil. It is also found in small amounts in regular oil. When olive oil is refined to remove some of the fat-soluble antioxidants, more oleic acid is produced because other compounds are used up protecting the oil against oxidation.
Olive oil is used in many Mediterranean dishes from soups to salads to main courses because it has a flavor that is full but not overpowering. It's mild taste makes it a good cooking oil. Unlike other fats which can be heated without changing quality or flavor, oil becomes toxic when it reaches its smoking point (about 350 degrees F). So for cooking, you should use oil before it starts to smoke or smell badly. Oil that has gone bad or turned rancid tastes like gasoline or may even cause cancer if it is consumed over time.
The higher the oleic acid content of oil, the healthier it is. Olive oil has one of the highest percentages of oleic acid of any food source. Additionally, olive oil is known to reduce "bad" cholesterol and increase "good" cholesterol, which can help prevent heart disease.
Oleic acid is a mono-unsaturated omega-9 fatty acid that may be found in a variety of animal and vegetable sources. The bulk of olive oil is composed of oleic acid triglyceride esters. Oleic acid is used in medicines as an excipient and in aerosol goods as an emulsifying or solubilizing agent. It can also be used as a food additive for its mild taste and odor profile.
Olive oil has been used for health reasons for many years. It contains many good fats that our bodies need but that we tend to lack in our daily diets. Olive oil is known to reduce cholesterol levels, improve blood flow, prevent heart disease, and so on. However, olive oil is more than just a source of healthy fat; it's also a source of vitamin E, calcium, and other nutrients. Therefore, it's important to eat real olive oil, not hydrogenated oils or margarine substitutes.
Oleic acid occurs naturally in plants, but it also can be manufactured by chemically modifying vegetable oil through processes called "hydrogenation". This changes the physical properties of the oil, making it more stable for storage and transportation. Today, most commercial olive oils are refined using this method. Although they contain the same amount of oleic acid as natural olive oils, these processed oils are considered pure oleic acid and not olive oil.