Natural unsaturated fatty acids oleic, erucic, linoleic, and linolenic and their ethyl esters and, additionally, glycerol trioleate and trilinoleate were oxidized with linear-programmed heating rates of 1-25 K/min at 50-300 degrees C. The oxidation course was monitored by differential scanning calorimetry to determine the oxidative stability of these fat components without any solvents and in the absence of free-radical initiators; i.e., in conditions of industrial processing and exploitation. The kinetic parameters of oxidation of investigated compounds were obtained by the Ozawa-Flynn-Wall method. The activation energies, preexponential factors, and rate constants of oxidation concern the gross reactivity of oxidized compounds. The start of oxidation and the overall oxidation rate constants were dependent on the number of double bonds in the carbon chain. Esters are more stable than free fatty acids.