Ölsäure

Ölsäure, known in English as oleic acid, is a monounsaturated omega-9 fatty acid with the chemical formula C18H34O2. It is the principal monounsaturated fatty acid in many fats and oils, especially olive oil, where it typically accounts for a majority of the total fatty acids. It is also found in canola, sunflower, and various animal fats.

Structure and properties: Ölsäure has 18 carbon atoms and a single cis double bond between carbon 9 and 10 (cis-9-octadecenoic acid). The cis configuration creates a kink in the carbon chain. It is a liquid at room temperature (melting point around 13–14°C) and becomes solid at cooler temperatures. It is relatively resistant to oxidation compared with polyunsaturated fats, contributing to the shelf life of fats and oils rich in oleic acid.

Occurrence and metabolism: Ölsäure is a common dietary fatty acid and is also synthesized in the human body. It is not considered essential, as humans can produce it from stearic acid through desaturation.

Uses and applications: In foods, it contributes to texture and flavor and is a major component of olive oil. Industrially, oleic acid is used to make soaps, esters, lubricants, and various cosmetic ingredients.

Health considerations: Diets higher in oleic acid, when replacing saturated fats, are associated with favorable changes in blood lipid profiles and are a hallmark of the traditional Mediterranean diet. Overall health effects depend on the total dietary pattern and fat quality.

Safety: Ölsäure is generally regarded as safe when used as a basic dietary fatty acid and in related industrial applications.