Oleic acid

Many fatty (carboxylic) acids are included in the fats of vegetable and animal fats . These components are endowed with the function of energy (with the splitting of energy is formed) and plastic (participate in the formation of biological membranes in the skeleton of plant and animal cells).

Synthesis (connection) of fatty acids is carried out in the intestinal wall, liver, bone marrow, pulmonary, fatty and other tissues. All these (fatty acids) are divided into unsaturated and saturated.

The most valuable is oleic acid. The chemical properties of this compound ensure the stability of the permeability of membranes, the resistance to oxidation of deposited lipids with a moderate content of antioxidants.

The synthesis of this compound occurs in particular in the cytoplasm of human hepatic cells. Together with this, oleic acid is found in food fats, which is of great importance in human nutrition. The largest amount of this compound is found in olive oil (64-85%) and peanut oil (37-47%). It should be noted that during thermal treatment (during the preparation) of these products, oleic acid is less exposed to destruction.

Olive oil is quite common in the preparation of various dishes, canning.

The required amount of oleic acid supplied with food is provided when a balanced diet is maintained. At the same time, the human diet should include fats, one third of which is left to vegetable, and two thirds are animal compounds. With this consumption, the proportion of oleic acid should be about 40%. In this case, the normal vital activity of the body is ensured.

The most favorable in the diet is the content of oleic acid, close to its content in the fat depot. Thus, the need for significant changes in fatty-acid composition of lipids coming with food is excluded. This, in turn, prevents unnecessary waste of resources in the body, including energy.

Oleic acid favorably affects the maintenance of immunity. This connection, as well as the others, is a source of energy. It (energy) is released during the oxidation of oleic acid after its elimination from the lipid molecule under the influence of juice from the pancreas.

In industrial conditions, the compound is obtained by multiple crystallization in the splitting of olive oil lipids.

In the production of a fat base for margarines, the hydrogenation method is used. As a result, an isomer of oleic acid, transoleic acid, is formed. This compound is excellently assimilated in the human body, but is practically not deferred for stock (not included in the fat depot).

Oleic acid. Application

This compound is used widely enough in the manufacture of a variety of cosmetics. Among them are creams intended for the care of the skin of the legs, body, face, hands. In addition, oleic acid is a part of cosmetic soap. Means for problem skin, including this compound, have a beneficial effect on the process of cell membrane regeneration, help to retain moisture. Problem areas soon acquire an attractive appearance. In cosmetology, the use of olive oil - the product with the greatest amount of oleic acid - is of great importance and quite common. Salts derived from the compound are part of a large number of fairly common detergents.

It is very common to use in industry. Oleic acid is used as a base for the production of drying oils, paints, and varnish coatings.