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Arachidonic acid is a polyunsaturated fatty acid present in the phospholipids (especially phosphatidylethanolamine, phosphatidylcholine, and phosphatidylinositides) of membranes of the body's cells, and is abundant in the brain, muscles, and liver. Skeletal muscle is an especially active site of arachidonic acid retention, accounting for ...
Anandamide is derived from the non-oxidative metabolism of arachidonic acid, an essential omega-6 fatty acid. It is synthesized from N-arachidonoyl phosphatidylethanolamine by multiple pathways. [4] It is degraded primarily by the fatty acid amide hydrolase (FAAH) enzyme, which converts anandamide into ethanolamine and arachidonic acid. As such ...
This role cannot be met by any ω−3 fatty acids or by arachidonic acid. The main physiological requirement for ω−6 fatty acids is attributed to arachidonic acid, which is the major precursor of prostaglandins, leukotrienes that play a vital role in cell signaling, and an endogenous cannabinoid anandamide. [17]
Arachidonic acid (AA) is a 20-carbon omega-6 essential fatty acid. [1] It sits at the head of the "arachidonic acid cascade," which initiates 20 different signalling pathways that control a wide array of biological functions, including inflammation , cell growth , and the central nervous system .
Cervonic acid (or docosahexaenoic acid) has 22 carbons, is found in fish oil, is a 4,7,10,13,16,19-hexa unsaturated fatty acid. In the human body its generation depends on consumption of omega 3 essential fatty acids (e.g., ALA or EPA), but the conversion process is inefficient. [ 22 ]
Milk chocolate is 51% carbohydrates, 38% fat, 8% protein, and 2% water (table). In a reference amount of 100 grams (3.5 oz), milk chocolate supplies 565 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of vitamin B12 (31% DV), riboflavin (25% DV), and dietary minerals, such as phosphorus (30% DV) (table
Milk chocolate, on the other hand, replaces some of the cocoa solids with milk solids, resulting in a lighter color and flavor and often a creamier texture. The reduction of the bitter cocoa ...
This particular phospholipase specifically recognizes the sn 2 acyl bond of phospholipids and catalytically hydrolyzes the bond, releasing arachidonic acid and lysophosphatidyl choline, a precursor of lysophosphatidic acid. Upon downstream modification by cyclooxygenases or lipoxygenases, arachidonic acid is modified into active compounds ...