Oleic acid, the principal component of olive oil, has properties that help to stop cancer and Alzheimer’s disease and to lower cholesterol.

The health advantages of olive oil, that are commonly attributed to its minor components similar to polyphenols, at the moment are well recognized by science. But little attention has been paid to oleic acid, which represents 70 to 80 percent of its composition. That’s the reason a gaggle of professors from the Faculties of Pharmacy and Medicine on the University of Seville, along with professionals from the Seville North and Aljarafe Health District and the Costa del Sol Hospital, have produced a study on its fundamental contributions to health.

This fatty acid is the fundamental constituent of olive oil and is liable for many health-promoting properties. Oleic acid is produced by the weight loss plan and synthesis within the body itself. It’s thereby essentially the most abundant monounsaturated fatty acid (MUFA) within the human weight loss plan.

The Mediterranean weight loss plan is essentially the most well known weight loss plan for stopping disease and aging. The olive tree (Olea europaea L.) is abundant within the Mediterranean basin and olive oil, which is extracted from its fruit, is essentially the most characteristic nutrient and the fundamental fat on this weight loss plan, which can also be marked by a high vegetable intake, moderate fish consumption, low-moderate dairy consumption, low pork intake and moderate wine consumption.

Oleic acid is the principal MUFA within the human circulatory system. Within the brain, it’s a serious component of membrane phospholipids and abounds within the neuronal myelin sheaths. A significantly decreased level of oleic acid has been observed within the brains of patients affected by major depressive disorders and Alzheimer’s disease.

Like all free fatty acids, oleic acid’s fundamental function is that of an energy molecule and a component of cell membranes. One among its most characteristic effects is its antioxidant properties, since it might directly regulate each the synthesis and the activity of antioxidant enzymes. One other helpful property is its hypocholesterolaemic effect: it inhibits the expression of proteins related to cholesterol transport, reducing cholesterol absorption and thus stopping atherosclerosis.

Oleic acid can also be recognized to be an anti-cancer molecule due to its inhibitory effects on the overexpression of oncogenes and their effects on programmed cell death. Furthermore, oleic acid is usually considered an anti-inflammatory molecule, although this quality remains to be under debate amongst scientists.

Alternatively, oleoylethanolamide, a derivative of oleic acid, has anti-inflammatory and antioxidant effects of its own and has now been proposed as a potent therapeutic agent to treat obesity. This underlines the advantages of oleic acid for health. Emerging research suggests that it might influence epigenetic mechanisms (direct modifications of DNA and DNA-associated proteins) and modulation of the immune system, specifically by regulating cells involved in developing inflammation.

Finally, the authors of this study have identified that the majority studies on olive oil have been conducted on animals, hence they warn of the necessity for further research to verify the numerous properties shown by this molecule and its derivative, oleoylethanolamide, in humans.

Source:

Journal reference:

Santa-María, C., et al. (2023) Update on Anti-Inflammatory Molecular Mechanisms Induced by Oleic Acid. Nutrients. doi.org/10.3390/nu15010224.