Oleic Acid
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The most common monounsaturated fatty acid in human cells; incorporated into cell membrane phospholipids; involved in cellular energy production and the metabolism of fats; gives enhanced membrane fluidity compared to saturated fats (hormone responsiveness, infectivity of pathogens, mineral transport, and immune competence), affecting membrane transport and function; and is required for biotin to function properly. Biosynthesis of fatty acids such as oleic acid utilizes the same enzymes that are responsible for elongation of other fatty acids which are precursors for eicosanoids (prostaglandins).

An oleic acid deficiency could be a contributing cause of high blood pressure and may be a marker for an improper metabolism of fats. Individuals on low fat diets may have an increased requirement for oleic acid. Deficient oleic acid status may also indicate deficient eicosanoid production, signifying a need for essential fatty acids.

Dietary sources richest in oleic acid (per serving) include almond oil, avocado, avocado oil, canola oil, high oleic safflower oil, and olive oil.

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