Palmitoleic acid

Palmitoleic acid is a 16-carbon monounsaturated omega-7 fatty acid with a cis double bond between carbons 9 and 10. It occurs in animal fats and many plant oils.

Fatty acid: A carboxylic acid with a hydrocarbon chain, found as a component of fats and many biological molecules. Palmitoleic acid is one specific member of this broad molecular family.
Stearoyl-CoA desaturase: An enzyme that introduces a cis double bond at the Δ9 position of fatty acyl-CoA substrates. It converts palmitoyl-CoA into palmitoleoyl-CoA by adding the defining double bond.
Macadamia oil: An edible oil pressed from macadamia nuts, rich in monounsaturated fatty acids. It is a notable dietary source of palmitoleic acid.
Palmitic acid: A saturated 16-carbon fatty acid with no carbon–carbon double bonds. It has the same chain length but lacks palmitoleic acid’s double bond.
Monounsaturated fat: A fat whose fatty-acid chains contain exactly one carbon–carbon double bond. Its single double bond places palmitoleic acid in this structural class.
Palmitoyl-CoA: The coenzyme A thioester of palmitic acid, used in cellular fatty-acid metabolism. This saturated 16-carbon molecule is the direct substrate for palmitoleate formation.
Sea buckthorn oil: An oil extracted from sea buckthorn berries or seeds, with a distinctive fatty-acid profile. Berry oil can contain substantial palmitoleic acid.
Oleic acid: An 18-carbon monounsaturated omega-9 fatty acid with a cis double bond at carbon 9. It shares the Δ9 bond position but has two additional carbon atoms.
Omega-7 fatty acid: An unsaturated fatty acid whose first double bond lies seven carbon atoms from the methyl end. This family name identifies the position of palmitoleic acid’s double bond from its omega end.
Palmitoleoyl-CoA: The coenzyme A thioester of palmitoleic acid, an activated form used in metabolism. Cells commonly handle the acid in this activated form during lipid synthesis.

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