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
