Fatty Acid
OA (Oleic Acid)
Also known as: Oleic acid, OA, Omega-9, C18:1
B
Evidence
A monounsaturated omega-9 fatty acid abundant in olive oil. Primary fat of the Mediterranean diet, supporting cardiovascular health and reducing inflammation.
Primary uses
- Cardiovascular health
- Cholesterol support
- Anti-inflammatory
- Brain health
How it works
- Replaces saturated fat in cell membranes
- Reduces LDL cholesterol oxidation
- Improves HDL:LDL ratio
- Modulates inflammatory gene expression
- Supports brain myelin
Dosage
- Typical range
- 15-25 g daily from diet
- Timing
- With meals
- With food
- As part of meals
- Duration
- Ongoing dietary component
- Special populations
- Beneficial for cardiovascular risk
Forms
- Olive oil
- Avocado oil
- High-oleic oils
Safety
Common side effects
- None at dietary levels
Contraindications
- None
Evidence notes
Strong observational evidence from Mediterranean diet research
Grade B: Some human trials support key claims; further confirmation needed.
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