Oleic acid lowers total cholesterol level

Olive oil is a good example of a lipid that provides numerous health benefits when included in the diet. The main type of lipid found in all types of olive oil is monounsaturated fatty acids, or MUFAs, with the 18-carbon oleic acid being the predominant component (see Table 8.1 for its formula). MUFAs are considered to be healthy lipids. There is evidence that dietary MUFAs help lower total cholesterol levels in the body, and especially the levels of undesirable low-density lipoproteins (LDLs). Some research results show that MUFAs may help maintain normal blood clotting and normal blood pressure and may aid in the control of blood sugar levels. 

The nutritional value of nut and seed products is closely associated with the fatty acid content of the oil. High Unoleic acid content decreases shelf-life. Increasing the oleic/linoleic acid ratio produces a more stable oil with a longer shelf-life. Nutritionally, a high linoleic acid content is desirable, because this acid is an essential fatty acid and produces a hypocholenic effect. Of more than 100 fatty acids, three are essential, linoleic, linolenic and arachidonic. The consensus is that polyunsaturated fat (fatty acids) lowers total blood cholesterol and low-density lipoprotein levels. Lx)w levels of these substances are associated with reduced risk of coronary heart disease and atherogenesis. Mono-unsaturated fatty acids may be beneficial in lower blood cholesterol (Sheppard and Rudolf, 1991). 

Monounsaturated fats Triacylglycerols containing primarily fatty acids with one double bond are referred to as monounsaturated fat. Unsaturated fatty acids are generally derived from vegetables and fish. When substituted for saturated fatty acids in the diet, monounsaturated fats lower both total plasma cholesterol and LDL cholesterol, but increase HDLs. This ability of monounsaturated fats to favorably modify lipoprotein levels may explain, in part, the observation that Mediterranean cultures, with diets rich in olive oil (high in monounsaturated oleic acid), show a low incidence of coronary heart disease. 

Monounsaturated fatty acids. The report that monounsaturated fatty acids (viz., oleic acid) were just as effective as polyunsaturated fatty acids (viz., linoleic acid) in lowering plasma total and low-density lipoprotein (LDL) cholesterol (100) aroused interest in the nutritional properties of canola oil. Canola oil contains 60% oleic acid and is second only to olive oil, among the common vegetable oils, in oleic acid content. Although avocado oil and high-oleic sunflower oil also contain high levels of oleic acid (>70%), they are minor constituents in the average diet. 

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