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
