Oleic acid is a monounsaturated Omega-9 fatty acid found in animal and vegetable fats. Monounsaturated fats have one double bond between carbon atoms in the chain and polyunsaturated fats have more than one double bond. These fats lower the risk of heart disease by reducing levels of low-density lipoprotein (LDL, or “bad” cholesterol) in the blood.

In this model, carbon atoms are dark gray, hydrogen atoms are white, and oxygen atoms are red.

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