One category of fatty acid called Omega-7, 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. Whereas Omega-3, -6, -9, and
-12 are polyunsaturated fatty acids (PUFAS), Omega-7 (Palmitoleic Acid)
is a monounsaturated fatty acid (MUFA).
Palmitoleic Acid (Omega-7) has been studied for its potential benefit
towards many important health applications including heart health,
anti-inflammation, insulin sensitivity, antimicrobial effects, moisture
replenishment of mucosal membranes, and anti-aging benefits for skin,
hair and nails.
Omega-7 has been shown to combat hyperglycemia by increasing insulin
sensitivity and glucose uptake, and reducing insulin resistance thus
lowering blood glucose levels. Omega-7 has been shown to attenuate
dyslipidemia through multiple mechanisms, such as lowering circulating
triglycerides, total cholesterol and LDL.
Studies show that omega-7 improves lipid balance by favorably regulating
fat production within fat cells, while regulating fat burning. That
means less fat deposition—and lower levels of fat and triglycerides in
blood and liver tissue (J Anim Sci. 2012 Oct;90(10):3433-41).
A good source of Palmitoleic Acid is obtained from the oil of the
Macadamia plant (Macadamia integrifolia). Macadamias are large,
spreading evergreen trees reaching 10 to 15 meters high and almost
as wide.
Fatty acid of Omega 7
