A new study sheds light on the benefits of oleic acid, a monounsaturated fatty acid that makes up around 70-80% of the composition of olive oil.
- Oleic acid is a monounsaturated fatty acid that represents about 70 to 80% of the composition of olive oil.
- A drop in oleic acid levels has been observed in the brains of adults with depressive disorders and Alzheimer’s disease.
- This component reduces the absorption of cholesterol and reduces the risk of atherosclerosis.
“In 2010, the Mediterranean diet was recognized by UNESCO as an intangible cultural heritage of humanity. Olive oil is a pillar of this diet because of its virtues”, said scientists from the University of Seville (Spain). The health benefits of olive oil, which are generally attributed to its minor components such as polyphenols, are now well recognized by science. But little attention has been paid to oleic acid, which accounts for 70-80% of its composition. This is why Spanish researchers carried out a study published in the journal Nutrients.
Alzheimer’s, depression: high levels of oleic acid in the brain reduces risk
In their work, they explained that oleic acid is produced by diet and synthesized in the body itself. Thus, it is the most abundant monounsaturated fatty acid in the diet of human beings. In the brain, it is a major component of membrane phospholipids and is present in large quantities in the nerve envelopes that cover neurons. A significant decrease in oleic acid levels has been observed in the brains of patients suffering from major depressive disorders and Alzheimer’s disease.
“Oleic acid influences the fluidity of cell membranes, receptors, intracellular signaling pathways and gene expression”, can we read in the searches. According to the team, it has antioxidant power, which can directly regulate the synthesis and activity of antioxidant enzymes. This main constituent of olive oil also inhibits the expression of proteins associated with cholesterol transport, reducing cholesterol absorption and thus preventing atherosclerosis.
Oleic acid prevents the occurrence of cancer
The authors also indicated that this monounsaturated fatty acid was recognized as an anti-cancer molecule “due to its inhibitory effects on the overexpression of oncogenic genes and their effects on programmed cell death”. Oleic acid also has anti-inflammatory properties.
In their conclusions, the scientists specified that most studies on olive oil have been conducted on animals. Thus, they believe that further research is needed to confirm the significant properties of this molecule and its derivative, oleoylethanolamide, in humans.
