Omega-7 fatty acid

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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]

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

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

See also[edit]

References[edit]

  1. ^ Mukherjee, Kumar D.; Kiewitt, Irmgard (1980). "Formation of (n-9) and (n-7) cis-monounsaturated fatty acids in seeds of higher plants". Planta. 149 (5): 461–463. doi:10.1007/BF00385748. PMID 24306473.
  2. ^ Duke, James A. (1992). Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, Florida.: CRC Press.