Recent studies have indicated its potential to reduce the risks associated with Alzheimer’s disease and lower cholesterol levels.
The benefits of olive oil have been well documented, commonly attributed to its polyphenols. However, little attention has been paid to oleic acid, representing 70 to 80 percent of its composition. This is what led a group of professors to examine its benefits.
The diet and synthesis in the body itself produce oleic acid. This means it is the most abundant monounsaturated fatty acid in the human diet and circulatory system. In the brain, it is a major component of membrane phospholipids and abounds in the neuronal myelin sheaths. This study helped to show that decreased levels of oleic acid have been found in the brains of Alzheimer’s disease patients and those suffering from major depressive disorders.
Oleic acid was also found to have a hypocholesterolemic effect which inhibits the expression of proteins associated with cholesterol transport. This can help to reduce cholesterol absorption and help to prevent atherosclerosis.
Oleic acid was also recognized to be an anti-cancer molecule due to its inhibitory effects on the overexpression of programmed cell death. It is also generally considered an anti-inflammatory molecule which can help to reduce the risk of cancer.
While olive oil seems to offer promising health benefits, the authors of this study point out that these findings have been from animal studies. So, more research is needed to confirm the significant properties in humans.
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