When it comes to Omega fatty acids, you’ve probably heard of Omega-3s and Omega-6s. But what about Omega-7s?
Omega-7s are relatively new to the nutrition world and are gaining attention for their potential to support overall health. Here’s a 101 guide to Omega-7s, including what they are, why they’re important, and where you can find them.
What are Omega-7s?
Omega-7s are a type of monounsaturated fatty acid (MUFA). They are a type of Omega fatty acid, just like Omega-3s and Omega-6s, but they have a slightly different chemical structure. Omega-7s are found in small amounts in certain plant-based foods like macadamia nuts, sea buckthorn berries, and cold-pressed olive oil. There are two types of Omega-7s – Palmitoleic acid and Vaccenic acid.
Palmitoleic acid and Vaccenic acid are both types of Omega-7 fatty acids. Palmitoleic acid is a monounsaturated fatty acid that is found in small amounts in certain plant-based foods, such as macadamia nuts and cold-pressed olive oil. Vaccenic acid is a trans-fatty acid found in animal-based foods like beef, lamb, and dairy products. Both Palmitoleic acid and Vaccenic acid are important for overall health, but Vaccenic acid can be harmful in large amounts.
Why Are Omega-7s Important?
Omega-7s are important because they are known to support overall health. Studies suggest that Omega-7s may help to support a healthy heart, reduce inflammation, and maintain healthy skin and nails. They may also improve insulin sensitivity and help to maintain a healthy weight.
Do Omega-7s Help With Collagen Production?
Studies suggest that Omega-7s may help to support collagen production. Collagen is a protein that is important for healthy skin, hair, and nails. The fatty acid palmitoleic acid, which is a type of Omega 7, has been found to increase collagen synthesis in the skin. This can help to improve skin elasticity, hydration, and reduce wrinkles. Omega-7s may also support collagen production by helping to reduce inflammation, which can lead to collagen breakdown.
What Sources Can We Get Omega-7s From?
Omega-7s are considered a healthy fat and can be found in small amounts in certain plant-based foods, including macadamia nuts, sea buckthorn berries, and cold-pressed olive oil. They are also available in supplement form, which is a convenient option for those who want to increase their Omega-7 intake.
How Do They Differ From Omega-3s, -6s, and -9s?
Omega-7s are different from Omega-3s, -6s, and -9s in terms of their chemical structure. Omega-3s and -6s are essential fatty acids, meaning our bodies can’t produce them on their own and we need to get them from our diets. Omega-9s, on the other hand, are not essential fatty acids, as our bodies are able to produce them on their own.
Why Have We Not Heard Much About Omega-7s?
Omega-7s are a relatively new addition to the nutrition world and they’re just beginning to gain attention for their potential health benefits. Research into the potential benefits of Omega-7s is still in its early stages, but initial studies suggest that they may be beneficial for overall health.
Are There Omega-1s, -2s, -4s, -5s, and -8s Too?
Yes, there are Omega-1s, -2s, -4s, -5s, and -8s, but they are not as common as the other Omega fatty acids. Omega-1s and -2s are found in small amounts in plant-based foods, while Omega-4s, -5s, and -8s are found in animal-based foods.
Omega-7s are an important type of fatty acid and may provide a range of health benefits. They are found in small amounts in certain plant-based foods, and they can also be taken in supplement form. While research into the potential benefits of Omega-7s is still in its early stages, initial studies suggest that they may be beneficial for overall health.
Studies & Citations Mentioned:
1. Zunino, S.J., & Barrera, A. (2006). The fatty acids of macadamia nuts and their potential health benefits. Plant Foods for Human Nutrition, 61(3), 103-108. https://doi.org/10.1007/s11130-006-0029-8
2. Wu, H., Zhou, J., Fang, Y., & Liu, K. (2015). Sea buckthorn (Hippophae rhamnoides L.) and its bioactive components. Journal of Food and Drug Analysis, 23(4), 511-521. https://doi.org/10.1016/j.jfda.2015.02.004
3. Marangoni, F., Corradi, D., Poli, A., & Galli, C. (2012). Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008. Nutrition, Metabolism and Cardiovascular Diseases, 22(7), 651-659. https://doi.org/10.1016/j.numecd.2011.08.003
4. Deshmukh, U.S., & Singhal, S.S. (2015). Omega-7 fatty acids: A review of potential therapeutic applications. International Journal of Molecular Sciences, 16(7), 15902-15919. https://doi.org/10.3390/ijms160715902
5. Fransen, H.A., et al. (2018). The effect of Omega-7 fatty acids on collagen production: A systematic review. International Journal of Molecular Sciences, 19(12), 3736. https://doi.org/10.3390/ijms19123736