docosahexaenoic acid
DHA
 
Notes:
c22-unsaturated fatty acids found predominantly in fish oils.
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(2E,4E,6E,8E,10E,12E)-docosa-2,4,6,8,10,12-hexaenoic acid (Click)
CAS Number: 25167-62-8Picture of molecule
XlogP3-AA: 8.10 (est)
Molecular Weight: 328.49544000
Formula: C22 H32 O2
NMR Predictor: Predict (works with chrome or firefox)
Category: antistatic agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 41 DHASCO (docosahexaenoic acid-rich single-cell oil) and ARASCO (arachidonic acid-rich single-cell oil) View-notice PDF
GRN 80 A ARASCO (arachidonic acid-rich single-cell oil) View-notice PDF
GRN 80 B ARASCO (arachidonic acid-rich single-cell oil) View-notice PDF
GRN 94 A Docosahexaenoic acid-rich oil from tuna (DHA-rich tuna oil) and arachidonic acid-rich oil from Mortierella alpina (AA-rich fungal oil) View-notice PDF
GRN 94 B Docosahexaenoic acid-rich oil from tuna (DHA-rich tuna oil) and arachidonic acid-rich oil from Mortierella alpina (AA-rich fungal oil) View-notice PDF
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Physical Properties:
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Boiling Point: 503.00 °C. @ 760.00 mm Hg (est)
Flash Point: 723.00 °F. TCC ( 383.90 °C. ) (est)
logP (o/w): 7.780 (est)
Soluble in:
 water, 0.0009028 mg/L @ 25 °C (est)
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Organoleptic Properties:
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: antistatic agents
skin conditioning
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Suppliers:
 None found
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: antistatic agents
Recommendation for docosahexaenoic acid usage levels up to:
 not for fragrance use.
 
Recommendation for docosahexaenoic acid flavor usage levels up to:
 not for flavor use.
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Scientific Opinion on the substantiation of a health claim related to DHA and contribution to normal brain development pursuant to Article 14 of Regulation (EC) No 1924/2006
View page or View pdf
Scientific Opinion on the extension of use for DHA and EPA-rich algal oil from Schizochytrium sp. as a Novel Food ingredient
View page or View pdf
EPI System: View
ClinicalTrials.gov: search
Chemical Carcinogenesis Research Information System: Search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 6442063
National Institute of Allergy and Infectious Diseases: Data
 (2E,4E,6E,8E,10E,12E)-docosa-2,4,6,8,10,12-hexaenoic acid
Chemidplus: 0025167628
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References:
 (2E,4E,6E,8E,10E,12E)-docosa-2,4,6,8,10,12-hexaenoic acid
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 6442063
Pubchem (sid): 135154258
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
HMDB (The Human Metabolome Database): Search
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
 antistatic agents 
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Occurrence (nature, food, other): note
 found in nature
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Synonyms:
 DHA
(2E,4E,6E,8E,10E,12E)-docosa-2,4,6,8,10,12-hexaenoic acid
4,7,10,13,16,19-docosahexaenoic acid
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Articles:
PubMed: Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality.
PubMed: Model studies on the key aroma compounds formed by an oxidative degradation of ω-3 fatty acids initiated by either copper(II) ions or lipoxygenase.
PubMed: Fortification of foods with omega-3 polyunsaturated fatty acids.
PubMed: Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary.
PubMed: Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
PubMed: Omega-3 fatty acids affected human perception of ground beef negatively.
PubMed: Stabilization of a nutraceutical omega-3 fatty acid by encapsulation in ultrathin electrosprayed zein prolamine.
PubMed: Increasing omega fatty acid content in cow's milk through diet manipulation: effect on milk flavor.
PubMed: Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent.
PubMed: Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storage.
PubMed: Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers.
PubMed: Dietary marine algae maintains egg consumer acceptability while enhancing yolk color.
PubMed: Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork: II. Duration of 15% dietary flaxseed.
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