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

Unsaturated fatty acid

Fatty acids differ from one another in two ways; in chain length and in degree of saturation. A chain that posses a point of unsaturation is an unsaturated fatty acid. If there is one point of unsaturation, is a monounsaturated fatty acid.

Monounsaturated fatty acids are mainly incorporated into triacylglycerides but are also found in membrane phospholipids, glycolipids and cholesterol esters.

If there are two or more points of unsaturation, it is polyunsaturated fatty acid.

Food fats with more unsaturated fatty acids typically have lower melting points and are more likely to be liquid at room temperature.

The degree of saturation of the fatty acids in a fat affects the temperature at which the fat melts.

Identical unsaturated fatty acids can have different shapes, the carbon chain of a cis fatty acid is bent, and the chain of a trans fatty acid is straighter. Most naturally occurring unsaturated fatty acid are cis fatty acid.

Because cardiovascular disease is correlated with diets high in saturated fats, a diet of more unsaturated fats may reduced the risk of heart attacks and strokes.

Canola oil is an attractive dietary choice because it has a high ratio of unsaturated fatty acids to saturated fatty acids.

Most vegetable and fish oils are rich in polyunsaturated: some vegetable oils, olive oil and canola oil in particular, are also rich in monounsaturated.

Unsaturated fatty acid

Nutritional value of Fats and Fats Products

Nutritional value of Fats and Fats Products
Dietary fat provides a highly concentrated form of energy for the human body. On a gram for gram basis, lipids contain more than twice energy of either carbohydrate or protein (lipids, 9.3kcal/g; carbohydrate and protein, 4.1kcal/g). Ethyl alcohol, with 7.0kcal/g, almost approaches the energy value of fat.

In United States, the average dietary intake of fat has increased from 124 g/person/day in 1910 to 163 g/person/day at present. About two-thirds of the dietary lipids come from animals, and the remaining from vegetables. In addition to serving as an important energy source, dietary fat serves as a carrier for fat soluble vitamins and provides essential fatty acids. These needs can be met by a diet containing 15-25 g of food fats.

Since the discovery of the essential fatty acids by Burr and Burr (1929), numerous studies have demonstrated that probably all animal species may develop symptoms of essential fatty acid deficiency of raised on fat free diets. Weanling rats on a fat free diet grow poorly, showing deficiency signs such as dermatitis. Poor reproduction, lowered caloric efficiency, impairment of lipid transport, and decreased resistance to stress. When linoleic acid is present in the diet, the symptoms associated with fat deficiency do not develop. Arachidonic acid and linoleic acid have also been show to prevent the symptoms. Undoubtedly, mammals are unable to synthesize linoleic acid and linolenic acid, both of which contain unsaturated double bonds. Since these two acids cannot be synthesized in mammalian tissue, but are required the diet, they are called essential fatty acids.
Nutritional value of Fats and Fats Products