Omega-7 in fish

Fatty acids are essential to human life because they are the cell’s primary energy source. Fatty acids also serve as cellular structural components. Ingesting the proper fatty acids confers significant health and longevity benefits.

Omega-7 fatty acids are unsaturated fatty acids found in certain fish, like salmon, herring, mackerel and anchovy. Omega-7s differ from omega-3s and 6s in two main ways. First, like omega-9s, omega-7s are categorized as monounsaturated fats, whereas omega-3s and omega-6s are polyunsaturated in nature.

Omega-7s are considered non-essential fatty acids, meaning human body can make enough omega-7s to function properly. In other words, human body does not need to get them from foods or supplements.

Studies associate a higher fish intake with slower cognitive decline and a reduced risk for Alzheimer’s. Omega-fatty acids, which are plentiful in oily fish like salmon and mackerel, may help reduce inflammation throughout the body.

Omega-7 can help break the cycle of high blood sugar, elevated lipid levels, and excess fat gain as well as enhance insulin sensitivity. Omega-7 has been shown to cause an increase in fat breakdown and an increase in the enzymes involved in fat burning for energy. Additionally, omega-7 can reduce new fat synthesis in the body.

One of the most common forms of omega-7s is palmitoleic acid, which also is found in a few foods, including some fish, such as salmon and cod. In the body, palmitoleic acid plays a role in fat metabolism, and research suggests it also might have a role in insulin sensitivity and cholesterol metabolism.
Omega-7 in fish

Palmitic acid

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

Linoleic acid

The term essential means that these fatty acids must be supplied in the diet because the body needs them but cannot synthesize them.

Linoleic acid is a major fatty acid in plant lipids. In animals it is derived mainly from dietary plant oils. It is the precursor for the synthesis of long chain omega-6 fatty acids— gamma-linolenic acid (GLA), dihomo-gamma linolenic acid (DGLA) and arachidonic acid (AA).

Humans lack the enzymes to introduce double bonds at carbon atoms beyond the C-9 in the fatty acid chain.LA and ALA obtained from foods furnished by the diet are the starting point for the synthesis of a variety of other unsaturated fatty acids.

The abundance of linoleic acid and resulting high ω-6 to ω-3 PUFA ratio in current Western diets significantly impedes the conversion efficiency of ALA.
Linolenic acid