ARACHIDONIC ACID

1. Product introduction

　　Arachidonic Acid (hereinafter referred to as AA) is a polyunsaturated fatty acid in the ω-6 series. In recent years, it has been found that AA has the functions of protecting skin, improving immunity, promoting fetal development, promoting fat metabolism in organisms, and lowering blood lipids, blood sugar and cholesterol, which has attracted great attention from people. AA is an essential polyunsaturated fatty acid. Normally, AA can be synthesized from linoleic acid in food, but for the elderly, infants and young children, as well as patients with hyperlipidemia and diabetes mellitus, the enzyme 6,5-fatty acid desaturase in the body is weakly activated or inhibited, which results in a deficiency of AA, leading to metabolic disorders in the body and causing a variety of diseases. Application of arachidonic acid Because AA has unique biological activities in lowering blood lipids, inhibiting platelet aggregation, anti-inflammation, anti-cancer, anti-lipid oxidation, and promoting the development of brain tissues, it has been widely used in the fields of food, medicine, and cosmetics. At present, AA is usually made into softgels with other polyunsaturated fatty acids for the prevention and treatment of eczema, dermatitis, hypertension, cerebral thrombosis, coronary heart disease, arteriosclerosis and other cardiovascular diseases. In addition, AA or linolenic acid as raw material to get prostaglandins, is anti-thrombotic, vasodilator new drugs, widely used in the treatment of thrombophlebitis, central retinal vein thrombosis, protection of acute myocardial ischemia and so on. In terms of functional food, AA and other polyunsaturated fatty acids are known as "the protagonist of functional food in the 21st century", and can be used as food additives or nutritional enhancers to improve the dietary structure of human beings and enhance the immunity of the body. Infant milk powder, drinks, jelly, cookies and candies with added PUFA have become very common in foreign countries.

2. Technology parameter

　　Final titre: 10±1g/L; 
　　Fermentation time: 260hrs; 
　　Recovery yield: 80%±5%