276 OLIVE OILS AND HEALTH and antifungal properties, though the evidence is not conclusive. Because it is present in breast milk, it may help protect newborns, whose immune system are still immature, against pathogens such as bacteria, viruses, and fungi. Its purported antifungal and antibacterial activity has also led to applications in the food industry, where it is used to disinfect surfaces that come into contact with food, as well as in food processing and handling. - caproic acid; caproic Caproic acid, also known as hexanoic acid, is a short-chain saturated fatty acid with six carbon atoms. It is a colourless, viscous acid with a strong, characteristic odour reminiscent of the sweat of goats and other farm animals. Caproic acid can be found in animal fats and oils. - stearic acid; stearic Stearic acid, also known as octadecanoic acid, is a long-chain saturated fatty acid with 18 carbon atoms. At room temperature, it is a waxy solid. It is one of the fatty acids obtained through the hydrogenation of vegetable oils. In industry, it is used in the production of candles, soaps, detergents, and cosmetics. Stearic acid is the second most consumed saturated fatty acid in Western countries, after palmitic acid. Its main dietary sources include meat, fish, cereals, and dairy products, followed by fats, oils, vegetables, and eggs. Other foods contribute minimally. Among fats, the richest sources are cocoa butter, lard, beef tallow, and butter. According to two scientific meta-analyses, stearic acid appears to have little effect on plasma lipids and lipoproteins. Given its high consumption and its potential as a replacement for trans fatty acids in processed foods, the impact of stearic acid on health, particularly cardiovascular health, has been carefully assessed. A scientific review of the available evidence, commissioned by the “Spanish Association of Dietitians-Nutritionists”, concluded that it would not be prudent to promote a significant increase in the population’s intake of stearic acid, due to its possible involvement in diabetes mellitus and the lack of sufficient data to clarify the effects of high intake on certain markers of cardiovascular risk. An expert consensus from FESNAD (“Spanish Federation of Societies of Nutrition, Food and Dietetics”) concluded that, compared to other saturated stearic acid (C18H36O2) (C18:0 ) caproic acid (C6H12O2) (C6:0) H H H H 1 1 1 1 .,..o He-e-e-e-e-e 3 1 1 1 1 \OH H H H H H H H H H H H H H H H H H H H H 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 .,..o Hc-c-c-c-c-c-c-c-c-c-c-c-c-c-c-c-c-c 3 I I 1 1 1 1 1 1 1 1 1 1 1 1 1 1 \OH H H H H H H H H H H H H H H H H
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