Arachidonic Acid (sodium salt) (Synonyms: Sodium Arachidonate) |
| Catalog No.GC42833 |
Polyunsaturated fatty acids (PUFAs) are essential nutrients that show distinct deficiency syndromes when not present in adequate amounts in the diet.
Products are for research use only. Not for human use. We do not sell to patients.
Cas No.: 6610-25-9
Sample solution is provided at 25 µL, 10mM.
;)
,-1-7$$$37316672.jpg');)
;)
;)
$$$36806353.jpg');)
;33(7)%EF%BC%9A546-561$$$37156877.jpg');)
;)
;)
;)
%201124-1138.$$$35908550.jpg');)
%20766-780.$$$37100057.jpg');)
%20418-432.$$$36893736.jpg');)
%EF%BC%9A-240-255.$$$35108512.jpg');)
533-545$$$36543525.jpg');)
%201-13.$$$36600053.jpg');)
;)
Polyunsaturated fatty acids (PUFAs) are essential nutrients that show distinct deficiency syndromes when not present in adequate amounts in the diet.[1][2] Virtually all cellular arachidonic acid is esterified in membrane phospholipids where its presence is tightly regulated through multiple interconnected pathways [3]. Free arachidonic acid is a transient, critical substrate for the biosynthesis of eicosanoid second messengers. Receptor-stimulated release, metabolism, and re-uptake of free arachidonate are all important aspects of cell signalling and inflammation.[4]
Reference:
[1]. Simopoulos, A.P. Omega-3 Fatty acids in health and disease and in growth and development. American Journal of Clinical Nutrition 54, 438-463 (1991).
[2]. Holman, R.T. Control of polyunsaturated acids in tissue lipids. J. Am. Coll. Nutr. 5(2), 183-211 (1986).
[3]. Nixon, A.B., Greene, D.G., and Wykle, R.L. Comparison of acceptor and donor substrates in the CoA-independent transacylase reaction in human neutrophils. Biochim. Biophys. Acta. 1300(3), 187-196 (1996).
[4]. Burgoyne, R.D., and Morgan, A. The control of free arachidonic acid levels. Trends Biochem. Sci. 15(10), 365-366 (1990).
Average Rating: 5 (Based on Reviews and 28 reference(s) in Google Scholar.)
GLPBIO products are for RESEARCH USE ONLY. Please make sure your review or question is research based.
Required fields are marked with *