Omega-7 fatty acids

Omega 7 is a class of unsaturated fats. Like omega-9s, omega-7s are categorized as monounsaturated fats, whereas omega-3s and omega-6s are polyunsaturated in nature.

There are about eight omega-7 fatty acids, including two which can be obtained from dairy sources—vaccenic acid and rumenic acid—as well as paullinic acid from plants.

Palmitoleic acid is the most abundant type of omega-7 fatty acids; it’s present in tissues throughout the body, particularly the liver.

Omega-7s are found in certain oils such as sea buckthorn and macadamia nut oil, but also in dairy products. Omega 7 oils like dandelion oil, avocado oil, and pomegranate oil can be a healthy and tasty addition to human diet. Oily fish like tuna, salmon, sardines, anchovies, and herring are another way to add Omega 7 to the diet.

Omega-7s contribute to the proper functioning of the body, especially the heart and brain. HDL cleanses the arteries of LDL by breaking it down and transporting it to the liver, which can then flush the excess LDL out of human body system. Omega 7 assists by boosting the HDL cholesterol levels so body can the eliminate “bad cholesterol” more efficiently.

Omega-7 showed its ability to act as a hormone in the body and help support healthy metabolism, meaning that it’s a lipokine. This means omega-7 can detach from fatty tissue and have a positive metabolic effect on organs, benefiting the skin, heart, and mucous membranes.

Omega-7 like palmitoleic acid may prevent the breakdown of insulin and help it work more effectively. In addition, palmitoleic acid may support blood sugar control by preventing spikes in glucose levels and reducing inflammation that contributes to type II diabetes.
Omega-7 fatty acids

Palmitoleic acid

The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid.

Palmitoleic acid is a minor monounsaturated fatty acid in the human diet and in blood plasma. Palmitoleic acid is not commonly found in food but is a product of palmitic acid metabolism in the body. Palmitoleic acid has the formula  CH3(CH2)5CH=CH(CH2)7COOH.

Palmitoleic acid comes in two forms: a cis isomer when a source like macadamia nuts are consumed or produced endogenously in the body, and a trans isomer that is naturally present in full fat dairy products and meat fat.

Dietary sources that naturally contain palmitoleic acid include certain blue-green algae, macadamia nuts (3.7g/oz; 17% of fat content), and sea buckthorn oil extracted from the seed or berries of the plant.

Omega-7 is quoted to be high in palmitoleic acid which is effective against a range of life-threatening disorders – including cancer. Omega-7, in its natural source (i.e., macadamia nuts and sea buckthorn), is quoted to be a double-edged sword as it also contains high levels of palmitic acid.

Palmitoleic acid is an important fatty acid for pharmaceutical applications. It is postulated to have anti-thrombotic effects, which can help prevent stroke.
Palmitoleic acid