Omega-9 fatty acid (oleic acid) – biochemical profile, dietary sources, and functional roles in human physiology

I think everyone is familiar with the concept of omega-3-6 fatty acids, or he can relate them to the acronym NNKT. But what exactly are omega-9 fats, and why isn't there so much talk about omega-9? Without going into more detail about the chemistry, we can assume that fats are carbohydrate chains. Among fats we can distinguish many groups, like waxes, phospholipids or steroids, depending on the structure, the length of the chain, and the additives that are attached to their basic chain.

Omega-9 is a monounsaturated fatty acid that is classified as Essential Unsaturated Fatty Acids only conditionally. It is needed for many biological processes in the human body. Oleic acid is the main representative of the omega-9 group. The human body has enzymes necessary for its synthesis of omega-3-6s.

The replacement of saturated fatty acids (i.e. animal) with omega-9s in the diet can have a significantly beneficial effect on many aspects of our health, including: the cardiovascular system. This will be reflected in the regulation of HDL fraction levels, whereas lowering the LDL fraction level, the intake of animal substituted unsaturated acids reduces the secretion of stomach acid, thereby reducing the sensation of nausea, indigestion and inflammation in the stomach, helping to prevent the formation of gallstones.

Oily acid is found primarily in olive oil, almonds, avocados, nuts, and flaxseeds. Tip: what to look out for when buying oil that is a source of omega-9 fatty acids? To guarantee the durability and freshness of the product, the oil will be packaged in a glass bottle of dark glass, stored at an appropriate not too high temperature. Fulfillment of these conditions protects the oil from spoilage, or digestion, and therefore from loss of its good properties and flavor. Importantly, in the case of fatty acid omega-9s, one cannot neglect the most important issue, and thus its legal proportions.