Omega-7 fatty acids - Nature Cures®

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Omega-7 is a newly discovered fatty acid, also known as palmitoleic acid. It has tremendous health benefits for diabetics and those at a risk of developing heart disease and metabolic syndrome.

Palmitoleic acid is the first fatty acid found to act as a hormone in the body and this class of hormones has been called “lipokine”. Prior to this finding, all known hormones were either proteins (like growth hormone) or steroids (like oestrogen and testosterone).

Omega-7 and heart health

Omega-7 can prevent the build-up of atherosclerotic plaque, increase beneficial HDL and lower an inflammation marker called C-reactive protein, which is associated with an increased risk for heart attack and stroke.

Omega-7 and diabetes

In metabolic syndrome, as well as in type 2 diabetes, the body’s cells become resistant to the sugar-lowering effects of insulin. This results in a rise in sugar and insulin levels, both of which are toxic in large quantities. Omega-7 counteracts this by doubling glucose uptake by muscle cells, increasing their ability to burn sugar for energy and store it in quick-release, non-toxic glycogen.

Omega-7 and the pancreas

Pancreatic cells that produce insulin are damaged by high levels of glucose, eventually resulting in still higher sugar levels and worse tissue damage. Omega-7 protects the insulin-producing cells of the pancreas and enhances proliferation of pancreatic beta-cells which helps the body optimise blood sugar control with its own natural insulin.

Omega-7 and the liver

Liver fat deposition is a key factor in metabolic syndrome and is a leading cause of non-alcoholic fatty liver disease and omega-7 has been shown in studies to reduce this also.

How the body makes omega-7 fatty acids

Unlike omega-3 and omega-6, the body can produce omega-7 fatty acids through a process called de novo lipogenesis. This is the conversion of carbohydrates, fats, and proteins into Palmitoleic acid. However, it does not make enough for the body’s needs. Palmitoleic acid is released by fat (adipose) tissue through the desaturation of palmitic acid by the enzyme stearoyl-CoA desaturase 1.

NOTE: The body converts some palmitic acid to palmitoleic acid, but high levels of the precursor, palmitic acid, are detrimental because it can directly cause inflammation and cardiovascular damage before conversion. This can raise the risk of heart attack and stroke by increasing arterial stiffness, triggering abnormal platelet clumping and raising LDL cholesterol levels.

Natural sources of omeha-7 fatty acids in alphabetical order

Anchovies
Avocados
Olive oil
Macadamia nuts and oil
Mackerel
Salmon
Sardines
Sea buckthorn oil

NOTE 1: Unfortunately, the natural sources of omega-7, such as macadamia nuts and sea buckthorn, also contain very high levels of palmitic acid. Sea buckthorn and macadamia oils can contain between 11 to 27% omega-7 but they also contain around 9 to 40% palmitic acid, which can cancel out any benefits of the omega-7.

NOTE: Anchovies contain far more of the healthy omega-7 fatty acids than macadamia nuts and sea buckthorn and far less palmitic acid so are a good choice, but they also contain a lot of sodium so are not advised when high blood pressure is an issue. Soaking in cold water for 30 minutes then rinsing well and patting dry with kitchen paper can reduce the sodium level somewhat.

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