Update on Anti-Inflammatory Molecular Mechanisms Induced by Oleic Acid

Abstract

In 2010, the Mediterranean diet was recognized by UNESCO as an Intangible Cultural Heritage of Humanity. Olive oil is the most characteristic food of this diet due to its high nutraceutical value. The positive effects of olive oil have often been attributed to its minor components; however, its oleic acid (OA) content (70–80%) is responsible for its many health properties. OA is an effective biomolecule, although the mechanism by which OA mediates beneficial physiological effects is not fully understood. OA influences cell membrane fluidity, receptors, intracellular signaling pathways, and gene expression. OA may directly regulate both the synthesis and activities of antioxidant enzymes. The anti-inflammatory effect may be related to the inhibition of proinflammatory cytokines and the activation of anti-inflammatory ones. The best-characterized mechanism highlights OA as a natural activator of sirtuin 1 (SIRT1). Oleoylethanolamide (OEA), derived from OA, is an endogenous ligand of the peroxisome proliferator-activated receptor alpha (PPARα) nuclear receptor. OEA regulates dietary fat intake and energy homeostasis and has therefore been suggested to be a potential therapeutic agent for the treatment of obesity. OEA has anti-inflammatory and antioxidant effects. The beneficial effects of olive oil may be related to the actions of OEA. New evidence suggests that oleic acid may influence epigenetic mechanisms, opening a new avenue in the exploration of therapies based on these mechanisms. OA can exert beneficial anti-inflammatory effects by regulating microRNA expression. In this review, we examine the cellular reactions and intracellular processes triggered by OA in T cells, macrophages, and neutrophils in order to better understand the immune modulation exerted by OA.

Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four Edible Chlorella vulgaris Strains

“…Another abundant FA in C. vulgaris strains produced heterotrophically (C-Hetero, C-Honey, and C-White) was the OA. This FA is quite abundant in olive oil and is described with a protective effect against inflammation and cancer [ 35 , 36 ].…”

Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential

“…Dairy products with high lipid content can have added nutritious value as milk lipids represent a good dietary source of essential fatty acids, such as linoleic and α-linolenic acid, as well as fat-soluble vitamins, such as retinol, α-tocopherol and β-carotene [1]. Bioactive fatty acids, such as butyric, oleic, and conjugated linoleic acid (CLA), may also play key roles in the prevention of certain diseases [2][3][4]. Interestingly, although dairy food consumption has been positively correlated with cardiovascular risk in the past, recent observations suggest a potential inverse association of fermented dairy food consumption with cardiovascular problems and type 2 diabetes [5].…”

Nutritional vitamin B12 regulates RAS/MAPK-mediated cell fate decisions through the one-carbon metabolism

“…Since fatty acids are known to act as signaling molecules (Dai et al, 2021; Watts and Ristow, 2017), we hypothesize that oleic acid regulates vulval development by activating a specific signaling pathway. Oleic acid is a monounsaturated fatty acid (MUFA) known for its antioxidant properties that stem from regulating pathways such as the p38 MAPK or the ROS pathway (Santa-María et al, 2023). In mice, oleic acid reduces kidney injuries by reducing inflammation via the RAS/MAPK/PPAR-y pathway (Zhang et al, 2022).…”