eicosatetraenoic acid

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arachidonic acid

A polyunsaturated omega-6 fatty acid, which is an essential dietary component for mammals and the precursor for biosynthesis of prostaglandins, thromboxanes and hydroxy-eicosatetraenoic acid derivatives (e.g., leukotrienes). Arachidonic acid release from phospholipids is the limiting step in forming its active metabolites.

Foods containing arachidonic acid—e.g., egg yolks, fatty red meat and organ meats—are viewed as unhealthy by nutritionists.
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The dominant [omega]3 PUFAs in all four sampled commercial fish species were docosatrienoic acid, docosahexaenoic acid, docosapentaenoic acid, eicosapentaenoic acid, and eicosatetraenoic acid (Table 2).
The action of 5-LOX on AA results in the production of LTA4 via the intermediate 5-hydroperoxy eicosatetraenoic acid (5-HPETE).
5, 8, 11, 14- eicosatetraenoic acid ME/ Arachidonic acid###20:4n-6###35.24+-0.02###3.29+-1.71###3.09+-3.29