Oleic Acid: Production, Uses and Potential Health Effects


Lynette Whelan (Editor)

Series: Biochemistry Research Trends
BISAC: MED060000

Oleic acid is a monounsaturated fatty acid and natural constituent of a number of foods, particularly vegetable oils. On the basis of proven beneficial health effects, it is also a possible ingredient in processed functional foods. However, due to its high energy content it is not recommended to increase the consumption of any particular fat, but to substitute other lipids with oleic acid.

While there is a well-established consensus that replacing saturated fats in the diet with oleic acid or other unsaturated fats contributes to the maintenance of normal blood cholesterol levels, a series of other effects has also been studied, including the modulation of inflammatory markers, blood pressure, insulin sensitivity, gastrointestinal functions and even various cancers. This book discusses oleic acid’s health effects, as well as its production, and how it is used. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Optimization of the Media Volume, Aeration Rate and Inoculum Size for Sophorolipid Production from Candida bombicola ATCC 22214 (pp. 1-8)
Stephanie Grieb, Fred J. Rispoli and Vishal Shah ( Department of Biology, Dowling College, Oakdale, NY, USA, and others)

Chapter 2 – Influence of Oleic Acid on Self-Assembled Liquid Crystalline Nanostructures (pp. 9-34)
Intan Diana Mat Azmi and Anan Yaghmur (Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark)

Chapter 3 – Oleic Acid and Its Potential Health Effects (pp. 35-54)
Igor Pravst (Nutrition Institute, Tržaška cesta, Ljubljana, Slovenia)

Chapter 4 – Oleic Acid and Microbial Lipases: An Efficient Combination (pp. 55-82)
Fabiano Jares Contesini, Danielle Branta Lopes, Elaine Berger Ceresino, Jose Valdo Madeira Junior, Paula Speranza, Francisco Fábio Cavalcante Barros and Ricardo Rodrigues de Melo (Laboratory of Biochemistry. Department of Food Science. State University of Campinas, Campinas, Brazil)

Chapter 5 – Synthesis of Oleic Acid Alkil Esters via Homogeneous Catalysis (pp. 83-98)
Márcio José da Silva and Abiney Lemos Cardoso (Universidade Federal de Viçosa, Chemistry Department, Avenue P.H. Rolfs, Viçosa, Minas Gerais, Brazil)

Chapter 6 – Effects of Temperature on Oleic Acid Percentage During Grain-Filling in Sunflowers and Other Oil Crops (pp. 99-128)
Rouxléne van der Merwe and Maryke Labuschagne (Department of Plant Sciences, University of the Free State, Bloemfontein, South Africa)


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