Eicosadienoic acid is an unsaturated fatty acid with 20 carbon atoms and two double bonds. This omega 6 fatty acid is present in human milk. Omega-6 fatty acids belong to a family of unsaturated fatty acids sharing common a carbon-carbon double bond in the n−6 position; i.e. sixth bond from end of fatty acid. The biological effects of omega-6 fatty acids are largely intervene by their conversion to n-6 eicosanoids that binds to various receptors present in every tissue of the body.
It is produced by a delta-9 elongase enzyme from linoleic acid and convert into dihomo-gamma-linolenic acid, sciadonic acid and arachidonic acid and other polyunsaturated fatty acids. Eicosadienoic acid has modulates the metabolism of polyunsaturated fatty acids and isolate the responsiveness of macrophages to inflammatory stimulations. With other mono & polyunsaturated fatty acids eicosadienoic acid inhibits the binding of leukotriene B4 to pig neutrophil membranes, which account in part for it’s anti-inflammatory properties.
|Food name||Weight (g)||Eicosadienoic acid (g)|
|Nuts, pine nuts, dried||135||0.545|
|Plantains, green, fried||118||0.083|
|Egg, whole, dried||85||0.072|
|Egg, yolk, dried||67||0.071|
|Fish, roughy, orange, cooked, dry heat||85||0.059|
|Plantains, yellow, fried||169||0.037|
|Salmon, red (sockeye)||108||0.032|
|Fish, trout, rainbow||79||0.032|