Octadecenoic acid (cis-9)Octadecenoic acid (cis-9)
Move your mouse over image or click to enlarge

Octadecenoic acid (cis-9)

Oleic acid; C18:1 (cis-9) Fatty acid

This product is a high purity unsaturated fatty acid that is ideal as a standard and for use in biological systems. Oleic acid is the most abundant natural monounsaturated fatty acid in plants and animals. Oleic acid and linoleic acid can modulate some of the functions of neutrophils, thereby influencing the inflammatory process.{50567} It inhibits protein kinase C activity in lymphocytes, the release of myeloperoxidase, and the chemotaxis of human neutrophils. It can promote necrosis and apoptosis of human lymphocytes and it has been associated with a reduction in cardiovascular disease{50568}, rheumatoid arthritis and a variety of cancers.{50569} Oleic acid has been demonstrated to be responsible for reducing blood pressure when consumed as a dietary source.{50570} It is an insect pheramone that is released when the insect dies and is a component of pheramones used by other animals. Oleic acid and phosphatidylethanolamine form oleoylethanolamide which has various biological functions such as anorexigenic and body fat loss properties.
Cat# Size Price Qty Buy
1022 1 gram £67.15

Additional Information

Property Value or Rating
Product Size 1 gram
Manufacturer Matreya, LLC
Empirical Formula C18H34O2
CAS# 112-80-1
Formula Weight 282.5
Solvent none
Source natural
Purity 99%
Analytical Methods GC, TLC
Natural Source Plant
Solubility chloroform, hexane, ethyl ether
Physical Appearance A neat liquid
Storage -20°C

1. H. Rodrigues et al. “Dietary Free Oleic and Linoleic Acid Enhances Neutrophil Function and Modulates the Inflammatory Response in Rats” Lipids, Vol. 45 pp. 809-819, 2010 
2. L. Gillingham et al. “Dietary Monounsaturated Fatty Acids Are Protective Against Metabolic Syndrome and Cardiovascular Disease Risk Factors” Lipids, Vol. 46 pp. 209-228, 2011 
3. E. Waterman and B. Lockwood “Active components and clinical applications of olive oil.” Altern Med Rev, Vol. 12 pp. 331-342, 2007 
4. S. Teres et al. “Oleic acid content is responsible for the reduction in blood pressure induced by olive oil” Proc Natl Acad Sci USA, Vol. 105(37) pp. 13811-13816, 2008

Related Documents