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Possible Interaction: Oleic Acid and Olive Oil


Oleic Acid


Olive Oil

Research Papers that Mention the Interaction

The inhibitory effect of olive oil was attributed to oleic acid rather than its polyphenol content.
Journal of agricultural and food chemistry  •  2015  |  View Paper
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).
Journal of food science  •  2010  |  View Paper
We conclude that olive oil supplementation to the diet modifies LDL lipid composition and enriches the lipoprotein with oleic acid and sitosterol.
Annals of nutrition & metabolism  •  1993  |  View Paper
The virgin olive oil consumption led to increased oleic and palmitic acids, as well as decreased linoleic acid, in VLDL.
Metabolism: clinical and experimental  •  2011  |  View Paper
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.
Journal of the American College of Nutrition  •  2008  |  View Paper
All three olive oils caused an increase in plasma and LDL oleic acid (P < 0·05) content.
British Journal of Nutrition  •  2007  |  View Paper
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).
The Journal of nutrition  •  1998  |  View Paper
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.
Proceedings of the National Academy of Sciences  •  2008  |  View Paper
Olive oil consumption leads to high monounsaturated fatty acid intake, especially oleic acid , and has been associated with a reduced risk of hypertension.
Journal of Lipid Research  •  2006  |  View Paper
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.
Journal of agricultural and food chemistry  •  2003  |  View Paper
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