| FEMA | N/A |
| CAS | 10417-94-4 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | important polyunsaturated fatty acid found in fish oils. it serves as the precursor for the prostaglandin-3 and thromboxane-3 families. a diet rich in eicosapentaenoic acid lowers serum lipid concentration, reduces incidence of cardiovascular disorders, prevents platelet aggregation, and inhibits arachidonic acid conversion into the thromboxane-2 and prostaglandin-2 families. Present in fish oils as an acylglycerol and in animal phospholipids. Nutriceutical with antioxidation props. Eicosapentaenoic acid (EPA or also icosapentaenoic acid) is an omega-3 fatty acid. In physiological literature, it is given the name 20:5(n-3). It also has the trivial name timnodonic acid. In chemical structure, EPA is a carboxylic acid with a 20-carbon chain and five cis double bonds; the first double bond is located at the third carbon from the omega end. It is obtained in the human diet by eating oily fish or fish oil� e.g., cod liver, herring, mackerel, salmon, menhaden and sardine. It is also found in human breast milk. [Wikipedia] |