A review of biological functions, health benefits, and possible de novo biosynthetic pathway of palmitoleic acid in macadamia nuts

Wei Hu; Melissa Fitzgerald; Bruce Topp; Mobasher Alam; Tim J. O'Hare

Journal of Functional Foods (Nov 2019)

A review of biological functions, health benefits, and possible de novo biosynthetic pathway of palmitoleic acid in macadamia nuts

Wei Hu,
Melissa Fitzgerald,
Bruce Topp,
Mobasher Alam,
Tim J. O'Hare

Affiliations

Wei Hu: Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, PO Box 156 Archerfield BC, QLD 4108, Australia; School of Agriculture and Food Science, The University of Queensland, Hartley Teakle Building, Room S325, Level 3, South Wing, Keyhole Rd, St Lucia, QLD 4067, Australia; Corresponding author at: School of Agriculture and Food Science, The University of Queensland, Hartley Teakle Building, Room S325, Level 3, South Wing, Keyhole Rd, St Lucia, QLD 4067, Australia.
Melissa Fitzgerald: School of Agriculture and Food Science, The University of Queensland, Hartley Teakle Building, Room S325, Level 3, South Wing, Keyhole Rd, St Lucia, QLD 4067, Australia
Bruce Topp: Centre for Horticulture, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 47 Mayers Road, Nambour, QLD 4560, Australia
Mobasher Alam: Centre for Horticulture, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 47 Mayers Road, Nambour, QLD 4560, Australia
Tim J. O'Hare: Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, PO Box 156 Archerfield BC, QLD 4108, Australia

Journal volume & issue: Vol. 62

Abstract

Read online

Palmitoleic acid is an unusual omega-7 monounsaturated fatty acid that occurs naturally in high levels in macadamia plants. Due to its wide public acceptance and being a commonly occurring food, macadamia nuts may serve as an important dietary agent for the delivery of palmitoleic acid to the human body. This review focuses on discussing the biological functions of palmitoleic acid, the association of palmitoleic acid with various diseases, as well as the anticipated biosynthetic pathway of palmitoleic acid in macadamia plants. In addition, given the importance to regulate palmitoleic acid contents in macadamia to achieve improved nutrition and commercial value, this review also proposes GWAS as an effective strategy to identify the candidate genes responsible for the accumulation of palmitoleic acid in macadamia nuts.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

About the journal

Abstract

Keywords