The term palmitate refers to the salt obtained by esterification of palmitic acid. Palmitic acid (hexadecanoic acid according to the IUPAC nomenclature) is a long-chain saturated fatty acid consisting of 16 carbon atoms (formula CH3(CHtwo)14COOH). It can be found naturally in a wide variety of plant and animal sources. In humans, it is the most abundant fatty acid in fat deposits, and can represent up to 30%, and it is an important lipid component in breast milk.
Applications
Industrially, palmitic acid is obtained mainly from palm oil and coconut oil in the form of sodium salt (sodium palmitate). Palmitate is used for many and varied purposes. For example, in the manufacture of soap, cosmetics and detergents. In the pharmaceutical industry it is used in the manufacture of extended release systems (for example Paliperidone Palmitate, an antipsychotic drug marketed as INVEGA).
In the food industry, palmitate is widely used as a texturizing and thickening agent, especially in prepared dishes, and as a preservative in some products. It's important pointing that sodium palmitate is a permitted additive in products labeled organic.
Retinyl palmitate (preformed vitamin A)
Retinyl palmitate, also known as preformed vitamin A or palmitate-A, is a substance obtained by combination of palmitate and retinol (vitamin A) which is used in fortified foods with vitamin A. It is also used in low-fat products that have lost their natural vitamin A content. For example, milk and skimmed milk products. The reason for using retinyl palmitate is that added vitamin A in its natural form is quite unstable in most foods.
Palmitate-A is also used in vitamin supplements as well as in medicines intended to treat vitamin A deficiencies. For example, it is the active ingredient in the drug Auxina A Masiva® and Biominol A®.
health effects
Palmitic acid is considered the most harmful saturated fatty acid for health due to its direct effect on blood cholesterol levels. According to data published by the World Health Organization, the excessive consumption of palmitic acid increases the risk of suffering from cardiovascular diseases practically at the same level as trans fats, fats whose harmful effects on health are well known, due to the increase they cause in LDL cholesterol levels (the "bad" cholesterol).
Some studies, however, have shown that if palmitic acid is combined with monounsaturated fatty acids, such as oleic acid or linoleic acid, the effect on blood cholesterol is not significant, so in a healthy and balanced diet it should not be added. pose a health hazard. Furthermore, linoleic acid is present in both palm oil and coconut oil, the main source of palmitic acid in the diet. However, when combined with trans fats, not only does it increase LDL cholesterol, but it also lowers HDL (the “good”) cholesterol.
Palmitic acid has also shown antioxidant activity and a 2010 Korean study found that it prevented the onset of atherosclerosis in rats. However, the effectiveness shown was much lower than that of unsaturated fatty acids, especially monounsaturated fatty acids such as oleic acid (present in high quantities in olive oil, avocado and other vegetables).
In conclusion, a moderate consumption of palmitic acid, or in the form of palmitate, within a balanced diet and in combination with monounsaturated fatty acids should not have harmful effects on human health.