Saturated acid in foods: Palmitic acid

This acid was first discovered in palm oil, from which it derived its name; it has since been found in many other natural productions, and may also be manufactured artificially from some other substances. Its chemical formula is CH3(CH2)14COOH.

Palmitic acid represents 20–30% of total fatty acids (FA) in membrane phospholipids (PL), and adipose triacylglycerols. It is a saturated fatty acid that is a common constituent of fat and coconut oil. Palmitic and related fatty acids are classified as saturated because their carbon atom building blocks are fully occupied by hydrogen atom.

Palmitic acid is the product of the combine activities of acetyl-coenzyme A carboxylase and fatty acid synthase. Palmitic acid is the most widely occurring saturated acid. It is present in fish oils, in milk and body fats of and animals and in virtually all vegetable fats.
Saturated acid in foods: Palmitic acid