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Information about Palmitic Acid

Palmitic acid
IUPAC namehexadecanoic acid
Identifiers
CAS number57-10-3
PubChem985
SMILESCCCCCCCCCCCCCCCC(=O)O
Properties
Molecular formulaC16H32O2
Molar mass256.42408
Density0.853 g/cm3 at 62 °C
Melting point 63-64 °C
Boiling point 21 °C at 15 mmHg
Except where noted otherwise, data are given for
materials in their standard state
(at 25 C, 100 kPa)
Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is one of the most common saturated fatty acids found in animals and plants. As its name indicates, it is a major component of the oil from palm trees (palm oil and palm kernel oil). The word palmitic is from the French "palmitique", the pith of the palm tree. Butter, cheese, milk and meat also contain this fatty acid.

Palmitate is a term for the salts or esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at physiological pH.

Biochemistry

Palmitic acid is the first fatty acid produced during lipogenesis (fatty acid synthesis) and from which longer fatty acids can be produced. Palmitate negatively feeds back on acetyl-CoA carboxylase (ACC) which is responsible for converting acetyl-ACP to malonyl-ACP on the growing acyl chain, thus preventing further palmitate generation.

Reduction of palmitic acid yields cetyl alcohol.

Uses

Palmitate is an antioxidant and a vitamin A compound added to low fat milk to replace the vitamin content lost through the removal of milk fat. Palmitate is attached to the alcohol form of vitamin A, retinol, in order to make vitamin A stable in milk.

Derivatives of palmitic acid were used in combination with naphtha during World War II to produce napalm (naphthenic and palmitic acids).

The WHO reports "convincing" evidence that dietary intake of palmitic acid increases risk of developing cardiovascular diseases. [1] However, possibly less-disinterested studies have shown no ill effect, or even a favorable effect, of dietary consumption of palmitic acid on blood lipids and cardiovascular disease, so that the WHO finding may be deemed controversial.[2] The controversy may be resolved by a study showing palmitic acid to have no hypercholesterolaemic effect if intake of linoleic acid was greater than 4.5% of energy, but that if the diet contained trans fatty acids, the health effects would be unfavorable (with an LDL cholesterol increase and HDL cholesterol decrease). [3]

References

1. ^ DIET, NUTRITION AND THE PREVENTION OF CHRONIC DISEASES, WHO Technical Report Series 916, Report of a Joint WHO/FAO Expert Consultation, World Health Organization, Geneva, 2003, p. 88 (Table)
2. ^ , Wikipedia
3. ^ French MA, Sundram K, Clandinin MT (2002). "Cholesterolaemic effect of palmitic acid in relation to other dietary fatty acids". Asia Pacific journal of clinical nutrition 11 Suppl 7: S401–7. PMID 12492626. 


 •  • [ e]
Lipids: fatty acids
SaturatedButyric - Hexanoic - Caprylic - Decanoic - Lauric - Myristic - Palmitic - Stearic - Arachidic - Behenic
Omega-3 fatty acidAlpha-linolenic - Stearidonic acid - Eicosapentaenoic acid - Docosahexaenoic acid
Omega-6 fatty acidLinoleic - Gamma-Linolenic acid - Dihomo-gamma-linolenic acid - Arachidonic
Omega-9 fatty acidOleic - Erucic - Palmitoleic
IUPAC nomenclature is a system of naming chemical compounds and of describing the science of chemistry in general. It is developed and kept up to date under the auspices of the International Union of Pure and Applied Chemistry (IUPAC).
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CAS registry numbers are unique numerical identifiers for chemical compounds, polymers, biological sequences, mixtures and alloys. They are also referred to as CAS numbers, CAS RNs or CAS #s.
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PubChem is a database of chemical molecules. The system is maintained by the National Center for Biotechnology Information (NCBI), a component of the National Library of Medicine, which is part of the United States National Institutes of Health (NIH).
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smiles

File extension: .smi
Type of format: chemical file format

The simplified molecular input line entry specification or SMILES
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A chemical formula is a concise way of expressing information about the atoms that constitute a particular chemical compound. A chemical formula is also a short way of showing how a chemical reaction occurs.
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Molar mass, symbol M,[1] is the mass of one mole of a substance (chemical element or chemical compound).[2] It is a physical property which is characteristic of each pure substance.
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In physics, density is mass m per unit volume V—how heavy something is compared to its size. A small, heavy object, such as a rock or a lump of lead, is denser than a lighter object of the same size or a larger object of the same weight, such as pieces of
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The melting point of a crystalline solid is the temperature range at which it changes state from solid to liquid. Although the phrase would suggest a specific temperature and is commonly and incorrectly used as such in most textbooks and literature, most crystalline compounds
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boiling point of a liquid is the temperature at which the vapor pressure of the liquid equals the environmental pressure surrounding the liquid.[1][2][3][4]
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standard state of a material is its state at 1 bar (100 kilopascals exactly). This pressure was changed from 1 atm (101.325 kilopascals) by IUPAC in 1990.[1] The standard state of a material can be defined at any given temperature, most commonly 25 degrees Celsius,
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IUPAC nomenclature is a system of naming chemical compounds and of describing the science of chemistry in general. It is developed and kept up to date under the auspices of the International Union of Pure and Applied Chemistry (IUPAC).
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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Arecaceae
Schultz-Schultzenstein

Genera

Many; see list of Arecaceae genera

Arecaceae or Palmae (also known by the name Palmaceae, which is taxonomically invalid[1]
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Palm oil is a form of edible vegetable oil obtained from the fruit of the oil palm tree. Previously the second-most widely produced edible oil, after soybean oil, 28 million metric tons were produced worldwide in 2004[1].
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Pith is a light substance that is found in vascular plants. It consists of soft, spongy parenchyma cells, and is located in the center of the stem. It is encircled by a ring of xylem (woody tissue), and outside that, a ring of phloem (bark tissue).
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Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
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Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds
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Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals.
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Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow and kidneys.
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Esters are a class of chemical compounds and functional groups. Esters consist of an inorganic or organic acid in which at least one -OH (hydroxy) group is replaced by an -O-alkyl (alkoxy) group.
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'lipogenesis''' is a collective name for the complex process of producing lipids (fatty acids) from smaller precursor molecules.

The main ingredient in the production of fatty acids is glucose.
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Acetyl-CoA carboxylase (ACC) is a biotin-dependent enzyme that catalyses carboxylation of acetyl-CoA to produce malonyl-CoA through its two catalytic activities, biotin carboxylase (BC) and carboxyltransferase (CT).
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Cetyl alcohol, also known as 1-hexadecanol and palmityl alcohol, is a solid organic compound and a member of the alcohol class of compounds. Its chemical formula is CH3(CH2)15OH.
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Antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent.
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Vitamin A is an essential human nutrient. It exists not as a single compound, but in several forms. In foods of animal origin, the major form of vitamin A is an alcohol (retinol), but can also exist as an aldehyde (retinal), or as an acid (retinoic acid).
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Retinol (Afaxin), the animal form of vitamin A, is a fat-soluble vitamin important in vision and bone growth. It belongs to the family of chemical compounds known as retinoids.
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Naphtha (CAS No.: 8032-32-4 , 8030-30-6 , 8002-05-9 ; aka petroleum ether, white spirit (though in the UK white spirit is something completely different), Ligroin; VM&P Naphtha; Varnish Makers and Painter's Naphtha [1] ; Benzin; Petroleum Naphtha, Naphtha ASTM, Petroleum
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Allied powers:
 Soviet Union
 United States
 United Kingdom
 China
 France
...et al. Axis powers:
 Germany
 Japan
 Italy
...et al.
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Napalm is any of a number of flammable liquids used in warfare, often jellied gasoline. Napalm is actually the thickener in such liquids, which when mixed with gasoline makes a sticky incendiary gel. Developed by the U.S.
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WHO may stand for:
  • World Health Organization
  • WHO (AM), a radio station in Des Moines, Iowa, United States
  • WHO-TV, television station in Des Moines owned by Local TV LLC
  • Washington Homeschool Organization, a homeschool group in the US state of Washington

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