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Octadecenoic acid (cis-9)

CATALOG # 1022


  • Catalog #:1022
  • Scientific Name:Octadecenoic acid (cis-9)
  • Common Name:Oleic acid; C18:1 (cis-9) Fatty acid
  • Empirical Formula:C18H34O2
  • CAS#:112-80-1
  • SDS:View Safety Data Sheet
  • Data Sheet:View Data Sheet
  • Formula Weight:282
  • Unit:1 gram
  • Solvent:none
  • Source:natural
  • Purity:99%
  • Analytical Methods:GC, TLC
  • Natural Source:plant
  • Solubility:chloroform, hexane, ethyl ether
  • Physical Appearance:liquid
  • Storage:-20°C
  • Dry Ice:No
  • Hazardous:No


Application Notes:

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.1 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,2 rheumatoid arthritis and a variety of cancers.3 Oleic acid has been demonstrated to be responsible for reducing blood pressure when consumed as a dietary source.4 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.

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
Price $90.00

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