Possible Interaction: Oleic Acid and Olive Oil

“The inhibitory effect of olive oil was attributed to oleic acid rather than its polyphenol content.”

“At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively).”

“We conclude that olive oil supplementation to the diet modifies LDL lipid composition and enriches the lipoprotein with oleic acid and sitosterol.”

“The virgin olive oil consumption led to increased oleic and palmitic acids, as well as decreased linoleic acid, in VLDL.”

“Results: After olive oil ingestion oleic acid concentration in LDL increased (1.9%; p < 0.001) and those of linoleic (1.1%; p < 0.002) and arachidonic acid (0.5%; p < 0.001) decreased.”

“All three olive oils caused an increase in plasma and LDL oleic acid (P < 0·05) content.”

“The olive oil and high oleic sunflower oil diets resulted in significant increases in palmitoleic (55%, P < 0.05), oleic (27%, P < 0.01) and eicosenoic (>100%, P < 0.001) acids of VLDL triacylglycerols, whereas there was a significant decrease in linoleic acid (38%, P < 0.001).”

“This study demonstrates that olive oil induces its hypotensive effects through the action of OA.”

“We propose that olive oil intake increases OA levels in membranes, which regulates membrane lipid structure (HII phase propensity) in such a way as to control G protein-mediated signaling, causing a reduction in BP.”

“ Olive oil consumption leads to high monounsaturated fatty acid intake, especially oleic acid , and has been associated with a reduced risk of hypertension.”

“Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products.”