Omega-7 fatty acids are a class of unsaturated fatty acids in which the site of unsaturation is seven carbon atoms from the end of the carbon chain. The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid.
Rich sources include macadamia nut oil and sea buckthorn oil. A lesser but useful source is avocado fruit (25,000ppm).
The monounsaturated omega-7 fatty acids have the general chemical structure CH3-(CH2)5-CH=CH-(CH2)n-CO2H.
References
Omega-7 fatty acid Wikipedia(Text) CC BY-SA