oleico

Oleico, in chemical and nutritional contexts, refers to oleic acid, a monounsaturated fatty acid classified as an omega-9 fatty acid. Its systematic name is cis-9-octadecenoic acid (C18H34O2). In nature, the cis isomer is the predominant form.

It is a major component of olive oil, typically comprising 55% to 83% of its fatty acids, and is also found in other edible oils such as canola, sunflower, and peanut oil, as well as in animal fats.

Chemically, oleic acid has 18 carbon atoms and a single cis double bond at the ninth carbon. It is relatively stable among unsaturated fats and forms salts (oleates) and esters used in soaps, lubricants, and cosmetics.

Uses: In food, oleic acid and olive oil contribute to flavor and cooking properties. In industry, oleic acid derivatives serve as emulsifiers, surfactants, and emollients in cosmetics and personal care products.

Nutrition and health: Replacing saturated fats with monounsaturated fats such as oleic acid is associated with favorable changes in blood lipid profiles for many individuals, though results vary and overall dietary patterns matter.

Etymology: The name derives from Latin oleum (oil) and the cultivation of olives. The adjectival form oleico appears in Romance languages to describe olive-derived or oleic compounds.