Palmitic Acid (sodium salt)

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. 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. 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. It increases COX-2 levels in RAW 264. cells and increases LPS-induced IL-1beta levels and caspase-1 activity in isolated mouse peritoneal macrophages. Dietary administration of palmitic acid (2.2% w/w for 12 weeks) increases mouse hippocampal beta-secretase 1 (BACE1) activity and amyloid beta (1-42) (Abeta42, Cay-20574) levels. It also induces systolic contractile dysfunction in isolated mouse hearts. 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. InChI: InChI=1S/C16H32O2.Na/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16(17)18,/h2-15H2,1H3,(H,17,18),/q,+1/p-1 InChIKey: GGXKEBACDBNFAF-UHFFFAOYSA-M SMILES: CCCCCCCCCCCCCCCC([O-])=O.[Na+]