Omega-7 fatty acid

Omega-7 fatty acids are a class of unsaturated fatty acids in which the site of unsaturation is seven carbon atoms from the end of the carbon chain. The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid.[1] They are widely used in cosmetics due to their moisturizing properties. Omega-7 fats are not essential fatty acids in humans as they can be made endogenously. Diets rich in omega-7 fatty acids have been shown to have beneficial health effects, such as increasing levels of HDL cholesterol and lowering levels of LDL cholesterol.

Rich sources include macadamia nut oil and sea buckthorn (berry) oil in the form of palmitoleic acid, while dairy products are the primary sources of vaccenic acid and rumenic acid.[2] A lesser but useful source of palmitoleic acid is avocado fruit (25,000ppm).[3]

The monounsaturated omega-7 fatty acids have the general chemical structure CH3-(CH2)5-CH=CH-(CH2)n-CO2H.

Common name Lipid name Chemical name
none 12:1 (n−7) 5-Dodecenoic acid
none 14:1 (n−7) 7-Tetradecenoic acid
Palmitoleic acid 16:1 (n−7) 9-Hexadecenoic acid
Vaccenic acid 18:1 (n−7) 11-Octadecenoic acid
Rumenic acid 18:2 (n−7) Octadeca-9,11-dienoic acid
Paullinic acid 20:1 (n−7) 13-Eicosenoic acid
none 22:1 (n−7) 15-Docosenoic acid
none 24:1 (n−7) 17-Tetracosenoic acid
  1. ^ Mukherjee KD, Kiewitt I (October 1980). "Formation of (n-9) and (n-7) cis-monounsaturated fatty acids in seeds of higher plants". Planta. 149 (5): 461–3. Bibcode:1980Plant.149..461M. doi:10.1007/BF00385748. PMID 24306473. S2CID 22892828.
  2. ^ Destaillats F, Buyukpamukcu E, Golay PA, Dionisi F, Giuffrida F (February 2005). "Vaccenic and rumenic acids, a distinct feature of ruminant fats". Journal of Dairy Science. 88 (2): 449. doi:10.3168/jds.S0022-0302(05)72705-3. PMID 15653508.
  3. ^ Duke, James A. (1992). Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, Florida.: CRC Press.

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