What Is Omega-7? The Rare Fatty Acid Behind Sea Buckthorn

Last updated: 18 September 2026

Everyone's heard of Omega-3. But Omega-7? It's the quiet, rare fatty acid that makes sea buckthorn genuinely special — and one of the very few plant foods that contains it in meaningful amounts. Here's what Omega-7 actually is, what it does, and why sea buckthorn is one of the best natural sources on the planet.

What is Omega-7?

Omega-7 is a type of monounsaturated fatty acid — its most common form is called palmitoleic acid. Like Omega-3, 6 and 9, it's a "good fat," but it's far less common in the everyday diet. Most people have simply never had a rich source of it, which is exactly why sea buckthorn stands out.

What does Omega-7 do?

Omega-7 is best known for one thing: supporting the body's skin and mucous membranes — the soft, moist linings found in your skin barrier, eyes, and digestive and other tracts. A peer-reviewed study published in the journal Nutrients studied oral palmitoleic acid's role in restoring mucosal tear secretion (NIH-published study, PMC).

It's associated with supporting the skin barrier, which is why it appears so often in beauty and skincare contexts.

It's studied for supporting mucous-membrane comfort, including for dry eyes and dryness through menopause.

It's also been studied in relation to metabolism and healthy fat balance.

As with any nutrient, Omega-7 works as support within a balanced diet, not as a treatment for any condition.

Which foods contain Omega-7?

This is the interesting part: very few do, in any real quantity. Macadamia nuts and certain cold-water fish contain some, but among widely available plant foods, sea buckthorn is in a league of its own. That rarity is a big reason the berry is so prized.

Why is sea buckthorn one of the best sources of Omega-7?

Sea buckthorn concentrates Omega-7 in its pulp and seeds, at levels few other plants match. But there's a condition: you only get it if the whole berry is used and the juice is cold-pressed. Filter out the pulp or apply heat, and much of that fragile Omega-7 is lost. Whole-berry, cold-pressed juice is how you actually capture it.

Omega-7 vs Omega-3, 6 and 9

Omega-3 is the famous heart-and-brain fat; Omega-6 and Omega-9 are common in everyday oils and nuts. Omega-7 is the rare one focused on skin and mucous membranes. What's remarkable about sea buckthorn is that it contains all four together — a genuinely unusual profile for a single fruit.

How to get more Omega-7

The simplest way is a daily serving of whole-berry, cold-pressed sea buckthorn juice — around 15ml, diluted in water. Sea buckthorn oil is a more concentrated form some people use topically on skin, but the juice is the easy everyday route to internal Omega-7.

The bottom line

Omega-7 is the rare, skin-and-membrane-loving fatty acid most diets miss entirely — and sea buckthorn is one of the only natural sources that delivers it well. To actually get it, the berry has to arrive whole and cold-pressed. That's the whole idea behind what we make.

Try Mevva's cold-pressed sea buckthorn juice →

Frequently asked questions

What is Omega-7 good for?
Omega-7 (palmitoleic acid) is associated with supporting the skin barrier and the body's mucous membranes, and has been studied in relation to metabolism.

Which foods are highest in Omega-7?
Omega-7 is rare in the diet. Macadamia nuts and some cold-water fish contain a little, but sea buckthorn is one of the richest and best-known plant sources.

How much Omega-7 is in sea buckthorn?
Sea buckthorn concentrates Omega-7 in its pulp and seeds at levels few plants match — but you only get it fully from whole-berry, cold-pressed juice.