Oleic acid is characterized by being a monounsaturated fatty acid that we can find in many foods, including vegetable oils, such as olive oil and sunflower oil, or in different types of meat, such as beef or the pig one In fact, the health benefits of olive oil are mainly attributed to oleic acid, which is more common in this type of food.
It is characterized by being a colorless or slightly yellowish liquid, with a mild and pleasant odor. The boiling point of oleic acid is around 360ºC, and it is around 15ºC when this liquid begins to melt (this is how olive oil occurs).
Olive variety Oleic acid percentage (%)
Changot Real 75-80
This fatty acid is essential for maintaining a healthy body, as it lowers blood levels of LDL, or "bad cholesterol," and raises blood levels of HDL cholesterol, or "good cholesterol". In fact, regularly incorporating olive oil into your diet can reduce the risk of cardiovascular disease, such as heart attacks or strokes, in addition to improving health in general thanks to its anti-inflammatory, antioxidant and antimicrobial properties.
In addition, oleic acid can also protect nerve cells in the brain, which can help to prevent neurodegenerative diseases such as Alzheimer's. Olive oil is also a rich source of vitamins E and K, which support healthy bones and keep skin young, and omega-3 and omega-6 fatty acids, which are essential for the proper functioning of the human body.