The omega-9 fatty acid oleic acid is a monounsaturated fatty acid. Because it is a component of lipids, normal metabolism is impossible without it. Oleic acid releases energy as it decomposes and aids in the production of cell membranes in the body. The permeability of cell membranes varies drastically when oleic acid shortage is present. Cells may become weaker as a result of this process. Good news - oleic acid aids in the prevention of this process.

Monounsaturated fats (such as oleic acid) in the diet reduce overall blood cholesterol levels. Regimens with a high carbohydrate content are an alternative to such diets. However, a large-scale comparison research found that increasing monounsaturated fatty acids in the diet decreases LDL cholesterol and triglyceride levels to a larger extent.

Oleic acid has a beneficial effect on the cardiovascular system because of its influence on cholesterol levels. In this regard, the Mediterranean diet, which is strong in monounsaturated fats, might be mentioned. Scientists have been comparing the lives of Mediterranean men and women to those of northern Europe, the United States, and Japan for the past 25 years. Monounsaturated fats in the diet have been linked to a decreased risk of heart disease.

In a research of couple of dozen people with high blood pressure, it was shown that a diet rich in monounsaturated fats was able to lower blood pressure in all subjects after six months. While following this diet, 8 individuals were able to avoid taking blood pressure medicines.

Cell membranes are made up of oleic acid. As a result, it can interact directly with immune cells such as neutrophils. The timing and severity of inflammation in bodily tissues is controlled by these cells.

At the site of inflammation, the inflammatory response causes the production of reactive oxygen. This mechanism, which is aided by neutrophils, aids in the healing process.

Interestingly, even the FDA has authorized a health claim for high oleic oils that claim to lower the risk of coronary heart disease.  There are cultivars of oil plants that have been developed to enhance the quantity of oleic acid in the oils. Heat stability and shelf life may be enhanced in addition to giving a health claim, but only if the rise in monounsaturated oleic acid levels are accompanied by a significant drop in polyunsaturated fatty acid (particularly -Linolenic acid) content. Consumers may be able to prevent some health hazards linked with saturated fat and trans fat consumption if the saturated fat or trans fat in fried foods is substituted with a stable high oleic oil.