Omega-9 is a family of fatty acids which includes two major fatty acids called stearic acid and oleic acid. Stearic acid is a saturated fat which can be converted to oleic acid, which is monounsaturated. Oleic acid is the most abundant fatty acid found in nature and the primary oil produced by skin glands.
Omega-9 is a nonessential fatty acid since it is produced naturally by the body. It does not need to be supplemented. Omega-9 is mainly used when there is an insufficiency of either omega-3, omega-6 or both.
When the body doesn't have enough omega-3 or omega-6, it tries to compensate by producing omega-9 fatty acids to take their place. Omega-9 derivatives aren't as effective as omega-3 or omega-6 though and our health will eventually suffer.
Omega-3 and Omega-6 are essential fatty acids. They are considered essential because the body needs them but cannot produce them under any circumstances. Instead, they must be obtained either through a person’s diet or through supplements. Omega-9, however, is not truly an essential fatty acid.
The reason is because a limited amount of this fatty acid is produced by the body, but this production is only possible when the other omega fats are present in the body.
Omega-9 n−9 fatty acids' (popularly referred to as ω−9 fatty acids or omega-9 fatty acids) are a family of unsaturated fatty acids which have in common a final carbon–carbon double bond in the n−9 position that is, the ninth bond from the end of the fatty acid.
Some n−9s are common components of animal fat and vegetable oil.
Two n−9 fatty acids important in industry are:
Oleic acid (18:1, n−9), which is a main component of olive oil and other monounsaturated fats Erucic acid (22:1, n−9), which is found in rapeseed, wallflower seed, and mustard seed. Rapeseed with high erucic acid content is grown for commercial use in paintings and coatings as a drying oil.
Unlike n−3 and n−6 fatty acids, n−9 fatty acids are not classed as essential fatty acids (EFA). This is both because they can be created by the human body from unsaturated fat, and are therefore not essential in the diet, and because the lack of an n−6 double bond keeps them from participating in the reactions that form the eicosanoids.