Palmitic Acid

Palmitic acid is a common 16-carbon saturated fat that represents 10-20% of human dietary fat intake and comprises approximately 25 and 65% of human total plasma lipids and saturated fatty acids, respectively.{45765,1935} Acylation of palmitic acid to proteins facilitates anchoring of membrane-bound proteins to the lipid bilayer and trafficking of intracellular proteins, promotes protein-vesicle interactions, and regulates various G protein-coupled receptor functions.{45765} Palmitic acid (200 µM) increases NF-?B p65 levels, matrix metalloproteinase-9 (MMP-9) activity, and production of reactive oxygen species (ROS) in AsPC-1 pancreatic cancer cells, as well as increases migration of AsPC-1 cells.{45766} It increases COX-2 levels in RAW 264.7 cells and increases LPS-induced IL-1? levels and caspase-1 activity in isolated mouse peritoneal macrophages.{10646,45767} Dietary administration of palmitic acid (2.2% w/w for 12 weeks) increases mouse hippocampal ?-secretase 1 (BACE1) activity and amyloid ? (1-42) (A?42; Item No. 20574) levels.{45768} It also induces systolic contractile dysfunction in isolated mouse hearts.{45769} Red blood cell palmitic acid levels are increased in patients with metabolic syndrome compared to patients without metabolic syndrome and are also increased in the plasma of patients with type 2 diabetes compared to individuals without diabetes.{45771,45772}