Oleic acid is a monounsaturated fatty acid consisting of 18 carbon atoms (18: 1). It belongs to the omega-9 family, since the first and only double bond present in the molecule (from which the monounsaturated adjective) is found between the ninth and tenth carbon atom from the methyl group.
Oleic acid is typical of olive oil, in which we find it in percentages equal to about 60-80%, especially in the esterified form (triglycerides); the free quota is rather small and must be by law lower than 2% in virgin oil and 0.8% in extra virgin olive oil. In general, in fact, an oil is all the more valuable as its acidity is lower, a characteristic - this - which makes it better from an organoleptic point of view and preserves it from rancidity.
An oil rich in oleic acid is more stable at high temperatures than another rich in polyunsaturated fatty acids; for this reason olive oil has a high smoke point and is particularly suitable for frying. Resistance to light, air and heat limits the formation of lipid peroxidation products, which have proved particularly harmful to human health. Still from the health point of view, we know very well that in general a diet rich in vegetable oils - with the exception of the tropical ones and in particular palm oil - helps to prevent cardiovascular diseases.
Attention, therefore: to stay healthy, it is NOT necessary to excessively increase the consumption of olive oil, but simply prefer it to the animal lipids contained in butter, lard and lard. We must never forget, in fact, that caloric excesses are an important cardiovascular risk factor and that only one tablespoon of oil provides almost 100 calories.
Oleic acid and in particular olive oil (due to its richness in tocopherols and polyphenols) also exert an anti-hypertensive and antioxidant effect.
In addition to olive oil, oleic acid abounds in rapeseed oil and in that of tea seeds; sunflower hybrids with a high oleic acid content have also been introduced, both for purely industrial factors and for the benefits on the organism.
