Omega-7 fatty acid
| Types of fats in food |
|---|
| See also |
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. A lesser but useful source 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 |
| 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
References
- ↑ 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.
- ↑ Duke, James A. (1992). Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL.: CRC Press.
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