Timnodonic acid also called Eicosapentaenoic acid and icosapentaenoic acid, is an omega-3 fatty acid which is given the name 20:5(n-3). In chemical structure, timnodonic acid is a carboxylic acid having 20-carbon chain and 5 cis double bonds. The first double bond is situated at the third carbon from the omega end. Timnodonic acid is a precursor for various substances which are crucial in human nutrition especially fatty acid docosahexaenoic acid (DHA). It is a precursor for thromboxane-3, prostaglandin-3, and leukotriene-5 eicosanoids. It is both a precursor as well as hydrolytic breakdown product of eicosapentaenoyl ethanolamide.
The diet with high eicosapentaenoic acid reduces serum lipid concentration, prevents platelet aggregation, lowers incidence of cardiovascular disorders and inhibit arachidonic acid conversion into thromboxane-2 and prostaglandin-2 families. The dietary sources of Timnodonic acid are mackerel, herring, salmon, menhaden and sardines.
|Food name||Weight (g)||Timnodonic acid (g)|
|Menhaden fish oil,||13.6||1.791|
|Pacific herring fish||144||1.788|
|Atlantic herring fish||143||1.300|
|Cod liver oil||4.5||0.310|
|Striped bass fish||124||0.269|
The deficiency of Timnodonic acid causes signs such as chronic pain, fatigue and joint discomfort. It also shows the signs such as hair loss, eczema, dry skin, mood swings and poor circulation.