Omega 9


Omega-9s are monounsaturated fatty acids. Oleic acid, present in abundance in olive oil, is the main representative of omega-9. Other molecules belonging to this family include gadoleic acid, erucic acid and nervonic acid. Omega-9s are also present in avocado, cashew nuts, peanut oil, rapeseed oil and macadamia nuts.


Omega-9s are involved in reducing "bad cholesterol" in the blood (LDL), while helping to increase "good cholesterol" (HDL). Omega-9 thus contributes to the prevention of the risks of hypertension and cardiovascular diseases.

The recommended daily intake of omega-9 fatty acids is 25g for women and 30g for men. On a daily basis, it is estimated that the ideal ratio would be reached thanks to an intake of 50% omega-9, 20% omega-6 and 5% omega-3, to which would be added an intake of 25% saturated fatty acids.

The benefits

Oleic acid, a fatty acid of the omega-9 family, contributes to the reduction of the risk of cardiovascular diseases.


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