Oleic acid anti-inflammatory effects

For decades, research on the health-promoting effects of Mediterranean diet has revealed that olive oil consumption is a key factor in the cardiovascular protection found in Mediterranean countries [139]. It is well established that the healthful properties of olive oil depend mostly on its high oleic acid content. However, many arguments demonstrate that in olive oil there are minor bioactive components, other than oleic acid, responsible for its cardiovascular protective properties among them, the phenolic fraction of olive oil, and in particular OL and HT, has demonstrated antioxidant, anti-platelet aggregation, vasodilatatory, and anti-inflammatory effects, all involved in this health beneficial action [7,108-110]. 

In 1969 a patent of Laroche [82] disclosed that Cu complexes of acetic, lauric, oleic, caprylic, butyric, sebasic, lipoic, and cinnamic acids were orally effective in rats as anti-inflammatory agents at doses corresponding to 18 and 60 mg kg of Cu respectively in the carrageenan paw oedema (CPE) and croton oil granuloma models of inflammation. It was claimed that mixtures of these complexes with clinically used antirheumatic agents would be useful in treating a variety of rheumatic diseases. However, this approach was never used in clinical therapy. 

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