The effects that olive oil exerts on health have been extensively investigated. But little attention has been paid to oleic acid, which makes up 70 to 80 percent of its composition. For this reason, some scientists have carried out a study focused on oleic acid and its influence on human health.
The research is the work of a group of professors from the Faculties of Pharmacy and Medicine of the University of Seville, together with professionals from the Sevilla Norte and Aljarafe Health District and the Costa del Sol Hospital, all of these entities in Spain. The team has been led by Consuelo Santa-María, from the University of Seville.
This fatty acid, in addition to being the main component of olive oil, is responsible for many of its healthy properties. Oleic acid is produced through the diet and synthesis in the body itself. Thus, it is the most abundant monounsaturated fatty acid in the human diet.
The Mediterranean diet is the most recognized for the prevention of diseases and aging. The olive tree (Olea europaea L.) is common in the Mediterranean basin and olive oil, which is extracted from its fruit, is the most characteristic nutrient and the main fat in this diet, which is also characterized by a high consumption of vegetables , a moderate consumption of fish, a low-moderate consumption of dairy products and a low consumption of red meat.
Oleic acid is the main monounsaturated fatty acid in the human circulatory system. In the brain, it is a large component of membrane phospholipids and is highly abundant in the myelin sheaths of neurons. A significant decrease in oleic acid has been observed in the brains of patients with major depressive disorders and Alzheimer’s disease.
Olive oil. (Photo: Amazings/NCYT)
Like all free fatty acids, oleic acid’s main function is to be an energy molecule and a component of cell membranes. One of its most characteristic effects is its antioxidant capacity, since it can directly regulate both the synthesis and the activity of antioxidant enzymes. Another beneficial property is its hypocholesterolemic effect: it decreases the expression of proteins related to cholesterol transport, decreasing cholesterol absorption, thus preventing atherosclerosis.
Oleic acid is also recognized as an anti-cancer substance due to the inhibiting effects of said nutraceutical on the overexpression of oncogenes and its effects on programmed cell death. Furthermore, oleic acid is generally considered an anti-inflammatory substance, although this quality is still the subject of debate in the scientific community.
On the other hand, oleoylethanolamide, a derivative of oleic acid, by itself has anti-inflammatory and antioxidant effects, and has currently been proposed as a potent therapeutic agent for the treatment of obesity. This reinforces the beneficial characteristics of oleic acid for health. New research suggests that it can influence epigenetic mechanisms (which modify genetic activity) and the modulation of the immune system, specifically regulating those cells involved in the development of inflammation.
Lastly, the authors of this study have observed that most of the works in which olive oil is studied have been carried out in animals, for which reason they warn of the need to develop more research to confirm the important properties demonstrated by this substance and its derivative, oleoylethanolamide, in humans.
The study is titled “Update on Anti-Inflammatory Molecular Mechanisms Induced by Oleic Acid”. And it has been published in the academic journal Nutrients. (Source: University of Seville)