Pine nut oil contains on average 15% oleic acid. What is this acid and how is it useful?
Oleic acid is a monounsaturated fatty acid that belongs to the omega-9 group. It is a part of lipids, so without it a proper metabolism is impossible. When decaying, oleic acid releases energy and takes part in the formation of cell membranes in the body. In the case of oleic acid deficiency, the permeability of the cell membranes changes dramatically. This process can lead to weakening of cells. In this regard, oleic acid helps in the prevention of many diseases, including cancer.
Oleic acid normalizes cholesterol levels
Diets high in monounsaturated fats (including oleic acid) lower total blood cholesterol levels. An alternative to such diets is ones with high content of carbohydrates. However, a large-scale comparative analysis showed that it is the increase in monounsaturated fatty acids in the diet that to a greater extent lowers the LDL cholesterol and triglyceride levels .
Oleic Acid reduces risk of heart diseases
Thanks to its effect on cholesterol levels, oleic acid has a positive effect on the entire cardiovascular system. In this regard, it is possible to mention a Mediterranean diet that is high in monounsaturated fats. For 25 years, scientists have studied the lifestyles of Mediterranean men and women compared to those of northern Europe, the United States and Japan. Diets high in monounsaturated fats have been shown to contribute to lower rates of heart disease. 
Oleic acid normalizes blood pressure
In a study of 23 patients with high blood pressure, it was noted that a diet high in monounsaturated fats at the end of 6 months was able to reduce blood pressure in all participants. 8 patients were able to refuse medications to lower blood pressure while following this diet. 
Oleic acid strengthens the immune system
Oleic acid is a constituent of cell membranes. Due to this, it can directly interact with immune cells – neutrophils. These cells are responsible for the timing and intensity of inflammation of body tissues. 
The inflammatory response triggers the formation of reactive oxygen at the site of inflammation. This process takes place with the help of neutrophils and promotes healing. In the presence of oleic acid, this reaction is enhanced, which contributes to a more rapid resolution of inflammation, including a more active release of the cytokines IL-1b. 
Oleic acid helps in the prevention of cancer
Due to the ability of oleic acid to reduce oxidative stress in cells and protect DNA from oxidative damage, there is a decrease in the risk of developing cancer. Two studies followed more than 5,000 women without cancer and diagnosed with breast cancer. Those women who had more oleic acid in their diets showed a lower risk of developing breast cancer. [6, 7]
In a study on mice with lung cancer (adenocarcinoma), it was shown that feeding with oleic acid led to an increase in life expectancy and an increase in the duration of the period without relapse. 
Pine nut oil is rich in oleic acid that normalizes cholesterol and blood pressure, strengthens the immune system, reduces the risk of heart disease, and plays an important role in the prevention of certain types of cancer.
 Grundy SM, Florentin L, Nix D, Whelan MF. Comparison of monounsaturated fatty acids and carbohydrates for reducing raised levels of plasma cholesterol in man.
 Verschuren WM, Jacobs DR, Bloemberg BP, Kromhout D, Menotti A, Aravanis C, Blackburn H, Buzina R, Dontas AS, Fidanza F, et al. Serum total cholesterol and long-term coronary heart disease mortality in different cultures. Twenty-five-year follow-up of the seven countries study.
 Ferrara LA, Raimondi AS, d’Episcopo L, Guida L, Dello Russo A, Marotta T. Olive oil and reduced need for antihypertensive medications.
 Mittal M, Siddiqui MR, Tran K, Reddy SP, Malik AB. Reactive oxygen species in inflammation and tissue injury.
 Pereira LM, Hatanaka E, Martins EF, Oliveira F, Liberti EA, Farsky SH, Curi R, Pithon-Curi TC. Effect of oleic and linoleic acids on the inflammatory phase of wound healing in rats.
 Franceschi S, Favero A, Decarli A, Negri E, La Vecchia C, Ferraroni M, Russo A, Salvini S, Amadori D, Conti E, Montella M, Giacosa A. Intake of macronutrients and risk of breast cancer.
 Bonilla-Fernández P, López-Cervantes M, Torres-Sánchez LE, Tortolero-Luna G, López-Carrillo L. Nutritional factors and breast cancer in Mexico.
 Piegari M, Soria EA, Eynard AR, Valentich MA. Delay of Lung Adenocarcinoma (LAC-1) Development in Mice by Dietary Oleic Acid.
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