Omega 7 - The New Good Fat

Many people these days are familiar about the health benefits of Omega 3, 6 and 9. Have you heard of Omega 7 - the new good fat?

Before I proceed to Omega 7, let me make a short summary on Omega 3,6 and 9, so that we can understand omega 7 better.

Where can you find all this omega?

• Omega 3, also known as alpha-linolenic acid is abundant in flaxseed and fish oils.
• Omega 6, also known as linoleic acid can be found in borage and evening primrose oils.
• Omega 9, also known as oleic acid is abundant in olive and avocade oils.

Both Omega 3 and 6 area essential fatty acids that are crucial for the brain, heart, and immune system. They cannot be synthesized by the human body and must be obtained from diet or supplements.

On the other hand, Omega 9 is non-essential fatty acid, which help to lower cholesterol levels and build up the immune system. It can be produced by the body, or obtained from food.

Omega 7 - The New Good Fat

Omega 7 is a non-essential fatty acid found predominantly in sea buckthorn oil and macadamia nuts. Omega 7 is also known as palmitoleic acid. Let me summarizes the main benefits below:

Skin, hair and nails

Omega 7 provides key building blocks for skin, hair and nails. It helps combat wrinkles, dryness, loss of skin elasticity, and other symptoms of malnourished or aging skin. It also helps skin function properly by supporting numerous skin functions, such as boosting collagen production, enhance skin ability to retain moisture, protect against sun damage, toxins, and environmental stress.

Weight management

Taken internally, omega 7 fatty acid signals the body to stop storing fat. This amazing compound also helps the body maintain insulin sensitivity and fight off the imbalances that can result in metabolic syndrome. Insulin sensitivity plays a major role in helping the body convert glucose into energy, rather than storing it as fat. Research shows that omega 7 imitates a hormone in the body that helps regulate systemic metabolic activity.

Cardiovascular health

The increased access to omega 7 will benefit the cardiovascular system. The positive benefits to cardiovascular health includes:

(1) reduce the amount of bad cholesterol traveling through your arteries

(2) help smooth their passage, which in turn helps artery walls stay strong and resistant to tearing.

Gastro-intestinal health

Omega 7 has a soothing and smoothing effect on all the body’s sensitive internal linings. Omega 7 helps to nourish and hydrate internal organs and combat stressors, including excessive stomach acid or chronic inflammation. The body needs this powerful fatty acid to plump up those sensitive linings, just like it uses them to plump thin, stretched skin cells. 

Conclusion

While we await the results of ongoing randomized trials on Omega 7, the data so far is promising. With a potential drug-like effect on our heart, pancreas and liver. Omega 7 have the potential to become a household name, much like Omega 3 were a bit longer than a decade ago.

Clinical References: 

• Effect of dietary supplementation with sea buckthorn seed and pulp oils on the fatty composition of skin glycerophospholipids of patients with Atopic Dermatitis. Yang, B, et al., 2000, Jour Nutr BioChem, Vol. 11, 338-340. 

• Anti-inflammatory activity of sea buckthorn (Hippophae rhamnoides) leaves. Ganju, L et al., 2005, Intr Immunopharm, Vol. 5, 1675-1684. 

• Chronic administration of palmitoleic acid reduces insulin resistance and hepatic lipid accumulation in KK-Ay mice and genetic type 2 diabetes. Yang, et al., Lipids in Health and Disease, 2011, 10:120. 

• Serum Lipid Effects of a High–Monounsaturated Fat Diet Based on Macadamia Nuts. Curb, J. et al., 2000, Arch Intern Med/Vol. 160. 

• Lipoprotein composition and serum cholesterol ester fatty acids in nonwestern Melanesians. Lindeberg, S. et al., 1996, Lipids, Vol. 31, no. 2. 

• Trans-Palmitoleic Acid, Metabolic Risk Factors, and New-Onset Diabetes in U.S. Adults. Mozaffarian, D. et al., Annals Intr Med, 2010, Vol. 153, no. 12. 

• Sea buckthorn oils: Towards healthy mucous membranes. Erkkola, R. & Yang, B., 2003, AGROFood Industry, 53 (3). 

Benefits of carrot

Some facts about carrot:

• Carrot comes from the Greek name 'karoton', which mean carotene?
• Fats help the absorption of carotenoids into the blood by 1000% as carotenoids are fat soluble.
• Carrots are the second most popular vegetables after potatoes.

Here are some of the benefits of carrot:

 

Improved Vision
The main compound is actually beta-carotene, which help for night vision and to protect against macular degeneration.

2.  Cancer Prevention
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.

Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating mice.

Anti-Aging
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism.

Healthy Glowing Skin (from the inside)

It also contains vitamin A which act as an antioxidant to protect the skin from sun damage. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone. Some people even use it as a facial mask, by combining it with honey.

Powerful Antiseptic
It can be used to prevent infection.

Prevent Heart Disease
High in carotenoids can  help to lower the risk of heart disease.Regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.

Healthy Teeth and Gums
Marvellous isn't it? Carrots clean your teeth and mouth by scarping off plaque and food particles just like toothbrush or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which being alkaline, which help to prevent cavity-forming bacteria.

An Overview of Honey

I had read a very interesting articles reviewing honey. I wish to share the summary of part of the review article.

 

Honey is a natural substance produced when the nectar and sweet deposits from plants are gathered, modified, and stored in the honeycombs by honeybees. Honey can be classified as floral and non floral honey. Floral honey is made by the nectar collected from flowers. Non floral honey is made by bees that extracts sugars from living tissues of plants or fruits or scavenge the excretions of insects.  Honey’s colour, aroma, flavour, density, and physical and chemical properties depend on the flowers used by bees.

The nutrition values and profiles vary according to the composition of honey. Carbohydrates constitute about 95-97% of the dry weight of honey. Water is quantitatively the second most important component of honey. Only honey with less than 80% water can be stored with little or no risk fermentation.  The protein content is roughly 0.5% of which are mainly enzymes and free amino acids.

Fructose and glucose are the most predominant sugars present in honey. Approximately 18 essential and non essential amino acids are present in honey.  Proline is the primary amino acid and lysine being the second most prevalent. Vitamins and minerals such as thiamin, riboflavin, niacin, and calcium in honey depend on it’s botanical and geographical origin.

Honey is found to be suitable sweetener in fermented milk product without inhibiting the growth of common bacteria like Streptococcus thermophiles, Lactobacillus acidophilus, Lactobacillus delbbruekii, and Bifidobacterium bifidum which are important for maintaining a healthy gastrointestinal tract. Honey acts as a prebiotic in probiotic cultures.

Honey’s carbohydrates are easily to be digested and quickly transported into blood and can be utilized for energy requirement by human body. Hence, honey is particularly recommended for children and sportsmen.