Arachidonic Acid (sodium salt)

无

A dietary ω-6 PUFA

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

326.5

≥98%

5Z，8Z，11Z，14Z二十碳四烯酸一钠盐≥98%杂质≤2%

FA 20:4|Sodium Arachidonate

CCCCC/C=C\C/C=C\C/C=C\C/C=C\CCCC([O-])=O.[Na]

C20H31O2 • Na

6610-25-9

≥ 1 year

Ethanol: 1 mg/ml Ethanol:PBS (pH 7.2)(1:5): .5 mg/ml Sodium Carbonate: 10 mg/ml

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. Journal of the American College of Cardiology 5, 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. Biochimica et Biophysica Acta 1300, 187-196 (1996).
4.Burgoyne, R.D., and Morgan, A. The control of free arachidonic acid levels. Trends in Biochemical Sciences 15, 365-366 (1990).