Palmitic acid (PA) is a 16-carbon saturated fatty acid (16:0) and the most common fatty acid in the human body. It can be obtained via diet or synthesized from carbohydrates, other fatty acids, and amino acids. As the name suggests, it is a major component of palm oil, but can also be found in meat, dairy, cocoa butter, coconut oil, and olive oil.
Palm oil and palmitic acid are also found in many products ranging from skincare products, margarine, cereals, and baked goods.
Dietary intake of PA is counterbalanced by de novo lipogenesis depending on the physiologic needs of a specific tissue, or nutritional factors. Regardless of PA intake, the body makes it as needed. Excess PA is converted to palmitoleic acid via delta-9-desaturase or elongation to stearic acid. Homeostasis of PA levels is tightly controlled. PA can be oxidized for energy production. It is also used structurally in cell membranes and cell adhesion molecules, as well as being a component of lung surfactant.
References:
- Carta G, Murru E, Banni S, Manca C. Palmitic Acid: Physiological Role, Metabolism and Nutritional Implications. Frontiers in Physiology. 2017;8(902).
- Mancini A, Imperlini E, Nigro E, et al. Biological and Nutritional Properties of Palm Oil and Palmitic Acid: Effects on Health. Molecules (Basel, Switzerland). 2015;20(9):17339-17361.
- Nicholas DA, Zhang K, Hung C, et al. Palmitic acid is a tolllike receptor 4 ligand that induces human dendritic cell secretion of IL-1β. PLoS One. 2017;12(5):e0176793.
- Park E-J, Lee AY, Park S, Kim J-H, Cho M-H. Multiple pathways are involved in palmitic acid-induced toxicity. Food and Chemical Toxicology. 2014;67:26-34.
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