palmitoleate
Molecular structure
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
(9Z)-hexadecenoate + ATP + CoA = (9Z)-hexadecenoyl-CoA + AMP + diphosphate
N-(9Z-hexadecenoyl) ethanolamine + H2O = (9Z)-hexadecenoate + ethanolamine
1,2,3-tri-(9Z)-hexadecenoylglycerol + H2O = 1,3-di-(9Z)-hexadecenoylglycerol + (9Z)-hexadecenoate + H(+)
1,2,3-tri-(9Z)-hexadecenoylglycerol + H2O = 2,3-di-(9Z)-hexadecenoyl-sn-glycerol + (9Z)-hexadecenoate + H(+)
(9Z)-hexadecenoyl-CoA + H2O = (9Z)-hexadecenoate + CoA + H(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound

Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of certain eicosanoids that are known to reduce inflammation in the body and improve hypertriglyceridemia. Fish oil has been shown the benefit for cardiovascular disease. The most promising evidence supports supplementation for prevention of cardiac death.
Macadamia is a genus of four species of trees indigenous to Australia and constituting part of the plant family Proteaceae. They grow naturally in north eastern New South Wales and central and south eastern Queensland. Common names include macadamia, macadamia nut, Queensland nut, bush nut, maroochi nut, queen of nuts and bauple nut; and from Indigenous Australians' languages bauple, gyndl, jindilli, and boombera. Previously, more species, with disjunct distributions, were named as members of this genus Macadamia. Genetics and morphological studies more recently published in 2008 by Austin Mast and colleagues show they have separated from this genus Macadamia, correlating less closely than thought from earlier morphological studies.
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
