oleic


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oleic

(ō-lē′ĭk) [L. oleum, oil]
Derived from or pert. to oil.
References in periodicals archive ?
These were miristic (C14:0), palmitic (C16:0), palmitoleic (C16:1), margaric (C17:0), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), arachidic (C20:0), eicosenoic (C20:1), behenic (C22:0), lignoseric (C24:0
Ammonium acetate, Bradford reagent, cytochalasin-B, cytochrome-C, DPPH, Dulbecco's Minimum Essential Medium Eagle (DMEM), fetal bovine serum (FBS), trypsin, EDTA, glutathione, hydrogen peroxide, insulin, M'TT, NADPH, oleic acid, thiobarbituric acid, xanthine and xanthine oxidase were purchased from Sigma-Aldrich (St.
This oil contains a high content of unsaturated acids such as linoleic, [gamma]-linolenic [alpha]-linolenic acid (omega-3 acid), and arachidonic acid (omega-6), oleic acid (omega-9 acid) that is very suitable in the human heath, and saturated acids such as stearic and palmitic acid.
Larchwood Foods Extra Virgin Oleic Cold Pressed Rapeseed oil is a premium quality oil with a superior 'mouth feel', delicate taste and beautiful amber tone, and is ideal for mayonnaise and salad dressings, as well as gourmet dipping.
Olive oil consumption, plasma oleic acid, and stroke incidence.
Compare: the freezing point of oleic C18:1 acid is about 4[degrees]C while that of linoleic C18:3 is -11[degrees]C, and the freezing point of arachidonic C20:4 is only -50[degrees]C [7].
Field trials were conducted in Missouri and Costa Rica to ensure that the new soy lines' oleic acid production remained fairly constant across diverse growing conditions.
It is indicated in the educational supplement that the percentage of oleic acid content in olive oil is '55% to 83%' (Unite/CPHVA 2010a:5).
Analyzing fatty acid composition of about 3000 soybean mutants of a ND soybean cultivar, we have identified lines with as high as 28% oleic acid content which is 1.
Upon death, the insect's body produces a chemical called oleic (o-LAY-ick) acid that signals their buddies to keep away.
c) There are substantial discrepancies between the total fatty acid and free fatty acid profiles in samples V and VI: particularly for lauric and oleic acids in V, and for lauric, myristic and linoleic acids in VI.
Oleic acid triggers a reaction in the body that staves off hunger pangs and tells the brain: "I feel full.