C2294
Cod liver oil fatty acid methyl esters
BioReagent, suitable for insect cell culture
Synonym(s):
Fatty acid methyl esters
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5 G
990,00 kr.
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5 G
990,00 kr.
About This Item
UNSPSC Code:
12352211
NACRES:
NA.75
Recommended Products
biological source
cod liver oil
Quality Level
product line
BioReagent
form
oil
concentration
15-25% (GC)
technique(s)
cell culture | insect: suitable
impurities
≤6.0 ppt dioxin
solubility
chloroform: 100 mg/mL, clear, colorless to light yellow
shipped in
ambient
storage temp.
2-8°C
Biochem/physiol Actions
Essential fatty acids (FAs) from fish are regarded as a functional food. In particular, cod liver oil is rich in vitamin A, D, E, docosahexaenoic acid and ω3 polyunsaturated fatty acids (PUFA). Thus, cod liver oil serves as a dietary supplement.[1] PUFA′s sourced from marine organism if helpful in the prevention of coronary heart disease.[2] The FA composition of essential oils, is determined by its conversion to fatty acid methyl esters.[3]
Other Notes
Natural distribution of saturated and unsaturated fatty acids as methyl esters. With 15-25% ω-3 (octadecatetraenoic, eicosapentaenoic and docosahexaenoic) methyl esters.
Preparation Note
Prepared by transmethylation of cod liver oil.
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Bioavailability of marine n-3 fatty acid formulations
Dyerberg J, et al.
Prostaglandins, Leukotrienes, and Essential Fatty Acids, 83(3), 137-141 (2010)
Rapid, micro-scale preparation and very fast gas chromatographic separation of cod liver oil fatty acid methyl esters
Mondello L, et al.
Journal of Pharmaceutical and Biomedical Analysis, 41(5), 1566-1570 (2006)
A gas chromatography/electron ionization- mass spectrometry- selected ion monitoring method for determining the fatty acid pattern in food after formation of fatty acid methyl esters
Thurnhofer Saskia and Vetter Walter
Journal of Agricultural and Food Chemistry, 53(23), 8896-8903 (2005)
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