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Docosahexaenoic Acid (all cis-4,7,10,13,16,19)

Docosahexaenoic Acid (all cis-4,7,10,13,16,19)

Product ID D5610
Cas No. 6217-54-5
Purity ≥98%
Product Unit SizeCostQuantityStock
25 mg $92.00 In stock
100 mg $285.90 In stock
Bulk Quote

Quicklinks

  • Description
  • Product Info
  • Shipping and Storage
  • Downloads
  • References
  • Description
  • Product Info
  • Shipping and Storage
  • Downloads
  • References
  • Custom Order

Description

Docosahexaenoic acid (all cis-4,7,10,13,16,19; DHA) is an essential fatty acid found in fish oil. DHA and other essential fatty acids are necessary for synthesis of prostaglandins, which play roles in homeostatic functions and inflammatory responses. DHA methyl ester may be involved in the formation of protein adducts during aging and aging-related diseases.

Product Info

Cas No.

6217-54-5

Purity

≥98%

Formula

C22H32O2

Formula Wt.

328.49

IUPAC Name

(4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoic acid

Synonym

all cis-4,7,10,13,16,19-Docosahexaenoic acid, DHA

Solubility

soluble in hexane, ethyl ether, methylene chloride, ethanol, DMSO, DMF

Appearance

Clear liquid

Shipping and Storage

Store Temp

-20°C

Ship Temp

Ambient

Downloads

MSDS

D5610 MSDS PDF

Info Sheet

D5610 Info Sheet PDF

References

Tapiero H, Ba GN, Couvreur P, et al. Polyunsaturated fatty acids (PUFA) and eicosanoids in human health and pathologies. Biomed Pharmacother. 2002 Jul;56(5):215-22. PMID: 12199620.

Hu PC, Chen BH. Effects of riboflavin and fatty acid methyl esters on cholesterol oxidation during illumination. J Agric Food Chem. 2002 Jun 5;50(12):3572-8. PMID: 12033831.

Liu W, Wang HJ, Wang LP, et al. Formation of high-molecular-weight protein adducts by methyl docosahexaenoate peroxidation products. Biochim Biophys Acta. 2007 Feb;1774(2):258-66. PMID: 17207667.

Custom Order

  • Size of single unit expressed as number (e.g. '500' in the case of 500 mg)
  • Total quantity of unit size desired (e.g. '10' in the case of 10 x 500 mg). If only one unit is desired, you may leave this blank.
  • This field is for validation purposes and should be left unchanged.

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