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
Nutrition is a science, a field of knowledge composed of organized facts. The study includes in areas, such as clinical nutrition, community nutrition, public health and food policy and food science. Nutrition too is a science of how the body use food. Nutrition is life. The science of nutrition helps us improve our food choices by identifying the amounts of nutrients we need, the best food sources of those nutrients, and the other components in foods that may be helpful or harmful.
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