Oleic acid (olive oil)

Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH₃(CH₂)₇CH=CH(CH₂)₇COOH.^[2] The term “oleic” means related to, or derived from, olive oil which is predominantly composed of oleic acid. The corresponding stereoisomer trans-9-Octadecenoic acid is called Elaidic acid. These isomers have distinct physical properties and biochemical properties. Elaidic acid, the most abundant trans fatty acid in diet, appears to have an adverse effect on health.