Fatty acids are carbon chains with a methyl group at one end of the
molecule (designated omega, ω) and a carboxyl group at the other end.
The most common saturated fatty acid in animals, plants and
microorganisms is palmitic acid (16:0). Palmitic acid is a common
constituent of fat and coconut oil. Palmitic acid also been found in
apple, beer, preferment of bread, celery, roasted cocoa bean, country
cure ham, essential oil of lemon, heated milk, essential oil of sweet
orange, potato, black tea and tomato.
Palmitic and related fatty acid are classified as saturated because
their carbon atom building blocks are fully occupied by hydrogen.
High consumption of saturated fats, especially those containing large
amounts of palmitic acid, correlates with elevated serum cholesterol and
increased risk of cardiovascular disease among American man. Many
studies indicated that compared with carbohydrates, palmitic acid raises
serum total and LDL cholesterol levels but less an effect on HDL
cholesterol. However, a few studies indicated that palmitic acid might
not raise total and LDL cholesterol concentration compared with
carbohydrates.
Palmitic acid
