Oleic acid is a monosaturated fat generally believed to be good for one’s health. Indeed, it is the chief fatty acid found in olive oil, comprising 55 to 85 percent of the important substance, which is commonly used in Mediterranean cuisine and has been hailed for its therapeutic characteristics since antiquity. Modern studies support the notion of the benefits of consuming olive oil, since evidence suggests that oleic acid helps lower levels of harmful low-density lipoproteins (LDLs) in the bloodstream, while leaving levels of beneficial high-density lipoproteins (HDLs) unchanged. Found also in significant quantities in canola, cod-liver, coconut, soybean, and almond oils, oleic acid can be consumed from a variety of sources, some of which may soon contain even higher levels of the valuable fatty acid due to the efforts of genetic engineers.