The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid. Palmitoleic acid is a monounsaturated fatty acid (MUFA).
Palmitoleic acid (16:1ω -7) occurs widely in animals, plants and microorganisms, and is a major component in some seed oils. Macadamia oil (Macadamia integrifolia) and sea buckthorn oil (Hippophaë rhamnoides) are botanical sources with high concentrations, containing 17% and 19% (minimum) to 29% (maximum) of palmitoleic acid, respectively. Palmitoleic acid has the formula CH3(CH2)5CH=CH(CH2)7COOH.
The MUFA palmitoleic acid or palmitoleate (16:1n–7 or 16:1D9) has received a lot of attention in recent years, even though its metabolism was described in the 1960s.
Palmitoleate can be found as a cis (16:1 c9) or a trans (16:1 t9) isomer. The cis isoform (cis-palmitoleate) has been associated with increased insulin sensitivity and decreased lipid accumulation in the liver.
Monoenoic fatty acid: palmitoleic acid
Food science and technology involve the application of essential scientific knowledge and engineering principles to fulfill society's demands for sustainable food quality, safety, and security. This area of study encompasses the analysis of the physical, chemical, and biochemical attributes of food, as well as the principles that govern food processing.
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