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Arachidonic acid (AA, sometimes ARA) is a polyunsaturated omega−6 fatty acid 20:4(ω−6), or 20:4(5,8,11,14). [2] [3] If its precursors or diet contains linoleic acid it is formed by biosynthesis and can be deposited in animal fats.
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 ]
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.
Arachidonic acid 5-hydroperoxide (5-hydroperoxyeicosatetraenoic acid, 5-HPETE) is an intermediate in the metabolism of arachidonic acid by the ALOX5 enzyme in humans or Alox5 enzyme in other mammals.
It is synthesized from arachidonic acid in a reaction catalyzed by a cyclooxygenase enzyme. [2] The conversion from arachidonic acid to prostaglandin H 2 is a two-step process. First, COX-1 catalyzes the addition of two free oxygens to form the 1,2-dioxane bridge and a peroxide functional group to form prostaglandin G 2 (PGG 2). [3]
Arachidonic acid presents within the phospholipid bi-layer as well as in the plasma membrane of a cell. With Arachidonic acid prostaglandins are formed through synthesis and oxygenation of enzymes. Active lipids in the oxylipin family derive from the synthesis of Cyclooxygenase or Prostaglandins.