Facts and Food Sources of Stearidonic acid

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Stearidonic acid is an ω-3 fatty acid which is sometimes known as moroctic acid. It is biosynthesized from alpha-linolenic acid by an enzyme delta-6-desaturase.  The natural sources to obtain this fatty acid are blackcurrant, seed oils of hemp, corn gromwell and echium. This acid is present in in dietary plant oils that metabolized to longer chain and more unsaturated (n-3) PUFA. It could be used as a precursor to promote EPA content of human lipids and those consolidation of gamma-linolenic acid & stearidonic acid eicosapentaenoic acid could be used to manipulate compositions of fatty acid of lipid in profound ways.

 

Food Sources

Food name Weight (g) Stearidonic acid (g)
Herring fish 144 0.458
Sardine oil 13.6 0.411
Salmon oil 13.6 0.381
Mackerel fish 80 0.318
Hemp seeds 30 0.185
Sablefish 85 0.124
Spot fish 50 0.102
Wolffish 119 0.093
Oyster 85 0.082
Cisco fish 28.35 0.064
Carp fish 85 0.063
Shark 85 0.026
Croaker fish 79 0.009
Seatrout fish 85 0.009
Coleslaw 120 0.007
Queso blanco 118 0.007
Sunflower seeds 46 0.006
Swordfish 85 0.006
Whale 45 0.006
Pollock fish 85 0.005

References:

https://en.wikipedia.org/wiki/Stearidonic_acid

https://pubchem.ncbi.nlm.nih.gov/compound/Stearidonic_acid#section=3D-Conformer

 

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