Oleic acid, the main constituent of olive oil, contains properties which help combat Alzheimer’s and cancer as well as reduce cholesterol.
Olive oil’s health benefits, largely attributable to components like polyphenols, have long been recognized. But too often oleic acid (which makes up 70-80% of olive oil’s composition) has gone overlooked; therefore researchers conducted a comprehensive investigation on its primary health contributions.
Olive oil’s main component, oleic acid, provides many health-promoting attributes. Diet and metabolism both produce it; therefore it’s the most abundant monounsaturated fatty acid (MUFA) present in diet.
The Mediterranean diet has long been recognized for its ability to protect against both aging and disease, with olives serving as one of the primary fats and most popular nutrients in its plan. Other key characteristics of this lifestyle are high intakes of vegetables, moderate consumption of fish, low dairy intake (low moderate consumption of cheese ), reduced red meat consumption and moderate wine intake.
Oleic acid is the predominant monounsatured fatty acid (MUFA) found in circulation and forms part of membrane phospholipids in neurons and myelin sheaths of neurons, with reduced concentrations seen among individuals with Alzheimer’s disease and major depressive disorders.
As with other free fatty acids, oleic acid serves primarily as an energy molecule and cell membrane component. One of its key characteristics is its antioxidant effects – specifically by directly regulating both antioxidant enzyme activity and production. Oleic acid also has hypocholesterolaemic effects by suppressing protein expression related to cholesterol transport which decreases absorption levels thus helping prevent atherosclerosis.
Oleic acid has long been recognized for its potential anti-cancer properties, with overexpression of oncogenes inhibitory effects and programmed cell death influence as indicators. Furthermore, researchers continue to debate this property and whether oleic acid should also be seen as an anti-inflammatory molecule.
Oleoylethanolamide, an oleic acid derivative with antioxidant and anti-inflammatory effects, has been suggested as a potency therapy agent against obesity.
Recent research indicates that inflammation could alter epigenetic mechanisms (DNA modifications and proteins associated with DNA) as well as immune system modulation by controlling inflammation-related cells.
