Facts and Food Sources of Timnodonic acid


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 Sources

Food name Weight (g) Timnodonic acid (g)
Menhaden fish oil, 13.6 1.791
Pacific herring fish 144 1.788
Salmon oil 13.6 1.771
Sardine oil 13.6 1.379
Atlantic herring fish 143 1.300
Mackerel fish 80 1.295
Sockeye salmon 108 0.977
Sablefish 85 0.737
Halibut 85 0.573
Wolffish 119 0.468
Coho salmon 85 0.462
Spanish mackerel 146 0.429
Crab 134 0.395
Shrimp 128 0.375
Cod liver oil 4.5 0.310
Oyster 85 0.300
Lobster 85 0.290
Blue mussel 150 0.282
Striped bass fish 124 0.269
Carp fish 85 0.259



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.






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