oleiinihapot

Oleic acid, known in Finnish as oleiinihappo (oleinic acid), is a monounsaturated omega-9 fatty acid with the chemical formula C18H34O2. Its IUPAC name is cis-9-octadecenoic acid, reflecting a single cis double bond between carbons 9 and 10 in an 18-carbon chain. It is one of the most common fatty acids in nature and is a major component of many edible oils.

Natural occurrence and sources: Oleic acid is the predominant fatty acid in olive oil, typically comprising a large majority of its fatty acids. It is also found in canola, peanut, sesame, and sunflower oils, as well as in various animal fats. The cis configuration differentiates it from the trans isomer, elaidic acid, which can form during the hydrogenation of fats.

Biosynthesis and biological role: In humans and other organisms, oleic acid is produced by the desaturation of stearic acid (C18:0) through the action of stearoyl-CoA desaturase (SCD1) in the endoplasmic reticulum. In cells, oleic acid is incorporated into triglycerides and phospholipids, contributing to energy storage and to membrane fluidity due to its single cis double bond.

Industrial and dietary uses: Oleic acid is widely used in food as a cooking oil and in processed foods. It also serves as a key precursor in the production of soaps, detergents, lubricants, and various esters. It is a common component of biodiesel feedstocks and cosmetic ingredients owing to its emollient properties.

Health considerations: Replacing saturated fats with oleic acid-containing fats is associated with improvements in blood lipid profiles, including lowered LDL cholesterol in some contexts. The health impact depends on the overall dietary pattern and the food matrix; oxidation and heat sensitivity are considerations when cooking with high-oleic oils.