{"id":864,"date":"2019-01-17T07:30:22","date_gmt":"2019-01-17T07:30:22","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/nutrition\/?p=864"},"modified":"2019-05-03T07:59:01","modified_gmt":"2019-05-03T07:59:01","slug":"clupanodonic-acid","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/nutrition\/clupanodonic-acid\/","title":{"rendered":"Facts and Food Sources of Clupanodonic acid"},"content":{"rendered":"

Clupanodonic acid also known as Docosapentaenoic acid is an essential omega-3 fatty acid<\/a> which is common in fish oils<\/a>. It is an intermediary between eicosapentaenoic acid and docosahexaenoic acid. Seal oil is rich in this metabolite. There are 3 functions of Clupanodonic acid. Generally, it is a component of phospholipids present in all animal cell membranes and deficiency of Clupanodonic acid results to faulty membranes being formed. It also involved in transport or oxidation of cholesterol and clupanodonic acid contributes to reduce plasma cholesterol. It is a precursor of prostanoids which forms only from clupanodonic acid.<\/p>\n

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Clupanodonic acid designates any straight chain 22:5 fatty acid which a straight chain open chain category of polyunsaturated fatty acid with 22 carbons and 5 double bonds. Primarily it is used to designate two isomers, all-cis-4,7,10,13,16-docosapentaenoic acid and all-cis-7,10,13,16,19-docosapentaenoic acid. They are commonly named n-6 DPA and n-3 DPA respectively. These designations describe position of the double bond being 6 or 3 carbons closest to the carbon at methyl end of molecule and are based on biologically valuable difference that n-6 and n-3 PUFA are separate PUFA classes i.e. omega-6 fatty acids<\/a> and omega-3 fatty acids respectively.<\/p>\n

Food Sources of Clupanodonic acid<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Food name<\/strong><\/td>\nWeight (g)<\/strong><\/td>\nClupanodonic acid (g)<\/strong><\/td>\n<\/tr>\n
Menhaden fish oil<\/a><\/td>\n13.6<\/td>\n0.668<\/td>\n<\/tr>\n
Sockeye salmon<\/a><\/td>\n108<\/td>\n0.335<\/td>\n<\/tr>\n
Herring fish<\/a><\/td>\n144<\/td>\n0.317<\/td>\n<\/tr>\n
Mackerel fish<\/a><\/td>\n80<\/td>\n0.313<\/td>\n<\/tr>\n
Chinook salmon<\/a><\/td>\n85<\/td>\n0.252<\/td>\n<\/tr>\n
Pompano fish<\/a><\/td>\n88<\/td>\n0.228<\/td>\n<\/tr>\n
Tilefish<\/a><\/td>\n150<\/td>\n0.214<\/td>\n<\/tr>\n
Halibut fish<\/a><\/td>\n85<\/td>\n0.097<\/td>\n<\/tr>\n
Mullet fish<\/a><\/td>\n93<\/td>\n0.086<\/td>\n<\/tr>\n
Spot fish<\/a><\/td>\n50<\/td>\n0.077<\/td>\n<\/tr>\n
Cisco fish<\/td>\n28.35<\/td>\n0.076<\/td>\n<\/tr>\n
Kielbasa<\/a><\/td>\n370<\/td>\n0.074<\/td>\n<\/tr>\n
Atlantic croaker<\/a><\/td>\n87<\/td>\n0.069<\/td>\n<\/tr>\n
Sablefish<\/a><\/td>\n28.35<\/td>\n0.063<\/td>\n<\/tr>\n
Turkey<\/a><\/td>\n863<\/td>\n0.060<\/td>\n<\/tr>\n
Tilapia fish<\/a><\/td>\n87<\/td>\n0.052<\/td>\n<\/tr>\n
Oyster<\/a><\/td>\n85<\/td>\n0.043<\/td>\n<\/tr>\n
Chicken<\/a><\/td>\n140<\/td>\n0.042<\/td>\n<\/tr>\n
Crab<\/a><\/td>\n134<\/td>\n0.042<\/td>\n<\/tr>\n
Quail<\/a><\/td>\n109<\/td>\n0.033<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

References:<\/strong><\/p>\n

https:\/\/pubchem.ncbi.nlm.nih.gov\/compound\/Clupanodonic_acid#section=Top<\/a><\/p>\n

https:\/\/en.wikipedia.org\/wiki\/Docosapentaenoic_acid<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Clupanodonic acid also known as Docosapentaenoic acid is an essential omega-3 fatty acid which is common in fish oils. It is an intermediary between eicosapentaenoic acid and docosahexaenoic acid. Seal oil is rich in this metabolite. There are 3 functions of Clupanodonic acid. Generally, it is a component of phospholipids present in all animal cell<\/p>\n","protected":false},"author":2,"featured_media":1229,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[175],"tags":[24,97,168],"class_list":{"0":"post-864","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-clupanodonic-acid","8":"tag-c","9":"tag-fat","10":"tag-polyunsaturated-fat"},"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-content\/uploads\/2019\/01\/Food-sources-of-Clupanodonic-acid.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pazmsl-dW","_links":{"self":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/comments?post=864"}],"version-history":[{"count":6,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/864\/revisions"}],"predecessor-version":[{"id":1636,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/864\/revisions\/1636"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/media\/1229"}],"wp:attachment":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/media?parent=864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/categories?post=864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/tags?post=864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}