Omega-7 fatty acid
Class of unsaturated fatty acids / From Wikipedia, the free encyclopedia
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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 |