{"id":891,"date":"2019-01-21T10:09:11","date_gmt":"2019-01-21T10:09:11","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/nutrition\/?p=891"},"modified":"2019-05-03T07:31:45","modified_gmt":"2019-05-03T07:31:45","slug":"docosatetraenoic-acid","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/nutrition\/docosatetraenoic-acid\/","title":{"rendered":"Facts and Food Sources of Docosatetraenoic acid"},"content":{"rendered":"

Docosatetraenoic acid entitles any straight chain 22:4 fatty acid. One isomer is of specific interest: all-cis-7,10,13,16-docosatetraenoic acid is an \u03c9-6 fatty acid having common name adrenic acid. It is a naturally occurring polyunsaturated fat<\/a>ty acid which is formed through a 2-carbon chain elongation of Arachidonic acid<\/a>. It is the most generous fatty acids in early human brain. This unsaturated fatty acid is metabolized by cells to biologically active products namely dihomo-epoxyeicosatrienoic acids, dihomoprostaglandins, and dihomo-EETs.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

It is a member of class of compounds which is known as very long chain fatty acids. Very long chain fatty acids are fatty acids with aliphatic tail containing at least 22 carbon atoms. Practically it is insoluble in water and weakly acidic compound which is based on its pKa. This acid could be found in blood and also in human myelin tissue. It is located in cytoplasm within brain in membrane and in peroxisome. It could be found in extracellular space. In humans, Docosatetraenoic acid is associated in linoleic acid<\/a> and alpha-linolenic acid<\/a> metabolism.<\/p>\n

Dietary Sources<\/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>\nDocosatetraenoic acid (g)<\/strong><\/td>\n<\/tr>\n
Kielbasa<\/a><\/td>\n370<\/td>\n0.126<\/td>\n<\/tr>\n
Turkey<\/a><\/td>\n863<\/td>\n0.112<\/td>\n<\/tr>\n
Pork<\/a>\u00a0bacon<\/a><\/td>\n85<\/td>\n0.042<\/td>\n<\/tr>\n
Swordfish<\/a><\/td>\n85<\/td>\n0.029<\/td>\n<\/tr>\n
Pizza<\/a><\/td>\n155<\/td>\n0.015<\/td>\n<\/tr>\n
Cream<\/a><\/td>\n120<\/td>\n0.012<\/td>\n<\/tr>\n
Corn<\/a> dogs<\/td>\n78<\/td>\n0.011<\/td>\n<\/tr>\n
Queso fresco cheese<\/td>\n122<\/td>\n0.010<\/td>\n<\/tr>\n
Double Cheeseburger<\/td>\n162<\/td>\n0.010<\/td>\n<\/tr>\n
Plantains<\/a><\/td>\n118<\/td>\n0.009<\/td>\n<\/tr>\n
Swiss cheese<\/a><\/td>\n132<\/td>\n0.009<\/td>\n<\/tr>\n
Parmesan cheese<\/a><\/td>\n100<\/td>\n0.007<\/td>\n<\/tr>\n
Hamburger<\/a><\/td>\n95<\/td>\n0.007<\/td>\n<\/tr>\n
Egg<\/a><\/td>\n46<\/td>\n0.006<\/td>\n<\/tr>\n
Mozzarella cheese<\/a><\/td>\n86<\/td>\n0.005<\/td>\n<\/tr>\n
Oyster<\/a><\/td>\n85<\/td>\n0.004<\/td>\n<\/tr>\n
Salami<\/a><\/td>\n9.8<\/td>\n0.004<\/td>\n<\/tr>\n
Crab<\/a><\/td>\n135<\/td>\n0.004<\/td>\n<\/tr>\n
Ricotta cheese<\/a><\/td>\n124<\/td>\n0.004<\/td>\n<\/tr>\n
Sockeye salmon<\/a><\/td>\n85<\/td>\n0.003<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

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

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

https:\/\/pubchem.ncbi.nlm.nih.gov\/compound\/adrenic_acid#section=Top<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Docosatetraenoic acid entitles any straight chain 22:4 fatty acid. One isomer is of specific interest: all-cis-7,10,13,16-docosatetraenoic acid is an \u03c9-6 fatty acid having common name adrenic acid. It is a naturally occurring polyunsaturated fatty acid which is formed through a 2-carbon chain elongation of Arachidonic acid. It is the most generous fatty acids in early<\/p>\n","protected":false},"author":2,"featured_media":1217,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[181],"tags":[179,97],"class_list":{"0":"post-891","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-docosatetraenoic-acid","8":"tag-d","9":"tag-fat"},"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-content\/uploads\/2019\/01\/Food-sources-of-Docosatetraenoic-acid-1.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pazmsl-en","_links":{"self":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/891","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=891"}],"version-history":[{"count":5,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/891\/revisions"}],"predecessor-version":[{"id":1631,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/891\/revisions\/1631"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/media\/1217"}],"wp:attachment":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/media?parent=891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/categories?post=891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/tags?post=891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}