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About Oleic acid

Oleic acid is a monounsaturated fatty acid (MUFA) with 18 carbon atoms. It is the most common fatty acid found in nature. Adequate oleic acid intake is associated with a reduced risk of cardiovascular disease.

Normal oleic acid levels in the blood profoundly impact various aspects of health. Adequate oleic acid intake is associated with favorable changes in lipid profiles, reducing the risk of cardiovascular disease. It also plays a role in regulating inflammation, which is essential for preventing chronic diseases. Normal levels of oleic acid support cognitive function and brain health, ensuring optimal neurological performance. Moreover, it contributes to the structural integrity of cell membranes, facilitating vital cellular processes.

Oleic acid helps maintain metabolic functions, enhancing insulin sensitivity and reducing the risk of metabolic disorders. Additionally, it promotes healthy skin and supports efficient cell signaling, contributing to the body's effective response to various stimuli. Maintaining these normal levels through a balanced diet rich in oleic acid sources is vital for overall well-being.

Oleic acid is abundant in cold-pressed olive oil (quality oil contains about 80 % oleic acid) but also in avocado oil (approx. 70 % oleic acid), cold-pressed rapeseed oil (approx. 60 % oleic acid), macadamia oil (approx. 60 % oleic acid) and sea buckthorn oil (approx. 20 % oleic acid).

Biostarks reference ranges for oleic acid

  • Oleic acid C18:1 n-9 cis (C18:1-S): 300-2300 umol/L

Scientific references:

  • Bermudez, B., Lopez, S., Ortega, A., M. Varela, L., M. Pacheco, Y., Abia, R., & JG Muriana, F. (2011). Oleic acid in olive oil: from a metabolic framework toward a clinical perspective. Current pharmaceutical design, 17(8), 831.
  • Joris, P. & Mensink, R. (2016). Role of cis-Monounsaturated Fatty Acids in the Prevention of Coronary Heart Disease. Current Atherosclerosis Reports 18 (7): 38.
  • Psaltopoulou, T. & Kosti, R. & Haidopoulos, D. & Dimopoulos, M. & Panagiotakos, D. (2011). Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies. Lipids in Health and Disease 10 (1): 1–16.
  • Guasch-Ferré, M. et al. (2014). Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Medicine 12 (1): 1–11.
  • Buckland, G. et al. (2012). Olive oil intake and mortality within the Spanish population (EPIC-Spain). The American Journal of Clinical Nutrition 96 (1): 142–149.
  • Valls-Pedret, C. et al. (2012). Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk. Journal of Alzheimer’s Disease 29 (4): 773–782.
  • Parkinson, L. & Keast, R. (2014). Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease. International Journal of Molecular Sciences 15 (7): 12323–12334.