Palmitoleic acid is an omega-7 monounsaturated fatty acid with CH3(CH2)5CH=CH(CH2)7COOH formula which is a common constituent of glycerides of human adipose tissue. It is found in all tissues but generally found in liver in higher concentrations in the liver. It is biosynthesized from Palmitic acid by activity of enzyme Stearoyl-CoA desaturase-1. This acid could be abbreviated as 16:1∆9. Its dietary sources include breast milk, vegetable oils, animal fats and marine oils. Sea buckthorn oil and Macadamia oil are botanical sources having high concentrations which contain 19% to 29% and 17% of Palmitoleic acid respectively. It consists of 13.55% of fats from fruit of durian species Durio graveolens.
Dietary Sources
| Food name | Weight (g) | Palmitoleic acid (g) |
| Kielbasa | 370 | 2.394 |
| Chicken | 133 | 0.992 |
| Cream | 120 | 0.656 |
| Swiss cheese | 132 | 0.611 |
| Cheddar cheese | 132 | 0.532 |
| Sausage | 87 | 0.498 |
| Queso blanco | 118 | 0.432 |
| Turkey | 28.35 | 0.419 |
| Queso seco cheese | 97 | 0.326 |
| Almonds | 143 | 0.325 |
| Mozzarella cheese | 228 | 0.269 |
| Sockeye salmon | 85 | 0.265 |
| Hamburger | 99 | 0.243 |
| Green plantains | 118 | 0.219 |
| Ricotta cheese | 124 | 0.206 |
| Pizza | 103 | 0.161 |
| Potatoes | 229 | 0.153 |
| Cream cheese | 14.5 | 0.079 |
| Oyster | 85 | 0.073 |
| Greek yogurt | 150 | 0.058 |
References: