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Linoleic acid, a colorless to straw-colored liquid, stands as a polyunsaturated fatty acid crucial to the human diet. Exhibiting Z (cis) stereochemistry, it is categorized as an octadecadienoic acid, with double bonds located at positions 9 and 12. This compound plays diverse roles as a plant metabolite, a Daphnia galeata metabolite, and an algal metabolite. As an omega-6 fatty acid and an octadecadienoic acid, linoleic acid functions as the conjugate acid of a linoleate. Linoleic acid (LA), an omega-6 polyunsaturated fatty acid with the formula C18H32O2, is a vital dietary necessity. This colorless oil liquefies at room temperature, melts between -12°C and -5°C, and boils at approximately 230°C under reduced pressure. LA is nearly insoluble in water, though it dissolves in various organic solvents. Essential for human health, LA contributes to cell membrane structure and acts as a precursor for numerous signaling molecules. Since the body cannot produce LA on its own, it must be sourced from the diet, specifically through vegetable oils, seeds, nuts, and meats[1]. LA is crucial for generating arachidonic acid (AA), a key component in the synthesis of prostaglandins, leukotrienes, thromboxanes, and eicosanoids, which play roles in inflammation and immune functions. Its metabolic pathway transforms LA into gamma-linolenic acid (GLA) and then into dihomo-γ-linolenic acid (DGLA), leading to AA production. Moreover, LA metabolizes into hydroxyoctadecadienoic acid (HODE) and oxo-octadecadienoic acid (oxoODE) through enzymatic reactions, affecting health and disease states[1]. The prevalence of LA in the typical American diet has surged, significantly increasing omega-6 fatty acid consumption relative to omega-3 fatty acids. This disparity is linked to health risks since excessive LA intake can produce oxidized linoleic acid metabolites (OXLAMs), associated with chronic conditions like cardiovascular disease, cancer, and Alzheimer’s disease. These issues may stem from LA's impact on mitochondrial functionality, the composition of cardiolipin, and OXLAM formation. A reduction in LA consumption might mitigate these chronic diseases by lowering harmful metabolite levels[2].

References 

1. Wikipedia contributors. Linoleic acid. Wikipedia, The Free Encyclopedia. Available online: https://en.wikipedia.org/wiki/Linoleic_acid. Accessed on [Date].

2. Mercola, J., & D’Adamo, C. R. (2023). Linoleic Acid: A Narrative Review of the Effects of Increased Intake in the Standard American Diet and Associations with Chronic Disease. Nutrients, 15(14), 3129. https://doi.org/10.3390/nu15143129.

GHS Hazard Statements

Not Classified

Reported as not meeting GHS hazard criteria by 2206 of 2445 companies (only ~ 9.8% companies provided GHS information). For more detailed information, please visit ECHA C&L website.

Chemical and Physical Properties

Source: PubChem