Beneficial Effects of Extra Virgin Olive Oil (n-9 Fatty Acids) on Neurological Disorders

Abstract

Olive oil is used by humans for food since prehistoric times. Olive oil not only contains oleic acid (18:1n-9), but also small amounts of other fatty acids, such as palmitic, palmitoleic, stearic, linoleic, and α-linolenic acids and squalene (Fig. 2.1). In addition to fatty acids, olive oil also contains phenolic compounds. Oleic acid, a monounsaturated nonessential fatty acid, belongs to n-9 family of fatty acids. It is found in animals and plants and represents a large proportion of human dietary intake with low uptake by liver and brain. Beef and poultry contain 30–45 % oleic acid, while oils such as palm, peanut, soybean, grape seed oil, and sunflower contain 25–49 % oleic acid (Waterman and Lockwood 2007). Other sources of oleic acid include avocado fruit (50 %), Macadamia nuts (45 %), apricot seeds (35 %), almonds (33 %), and olive oil (55–80 %). Among various cooking oils, olive oil is unique because it has high oleic acid content. In contrast, majority of other cooking oils (palm, peanut, soybean, and sunflower) are composed primarily of n-6 polyunsaturated fatty acids. The presence of one double bond makes oleic acid not only less susceptible to oxidation, but also contributes to the high stability and long shelf life of olive oil (Owen et al. 2000a, b).