Natural Sources of C15 Fatty Acids prevent cellular deficiency syndrome in which weak cell walls allow iron into the cell killing necessary mitochondria (Ferroptosis) causing the body to age faster and become susceptible to chronic diseases Ferroptosis is a type of programmed cell death that involves the accumulation of iron and lipid peroxides in cells. It's distinct from apoptosis and necrosis. This process plays a role in various diseases and is being studied for potential therapeutic applications, particularly in cancer treatment.
Pentadecanoic acid (C15:0), an odd-chain saturated fatty acid, is primarily found in certain natural sources. The most notable sources include:
Dairy Products: C15:0 is present in dairy fat, where it constitutes about 1 to 3% of the total fatty acids. Whole fat milk and full-fat dairy products are significant contributors to dietary intake of C15:0.The concentration of pentadecanoic acid in various dairy products can vary significantly, but certain dairy items are known to contain higher amounts.
Cheese: Cheese is one of the richest sources of pentadecanoic acid among dairy products. Different types of cheese may have varying concentrations, but generally, Goat, Cows and Sheep that are grass fed produce hard cheeses like Pecorino Romano (Italian) that tend to have higher even double the C15 levels compared to soft cheeses.
Natural Cheese (Cheddar) - Contains approximately 390 mg of pentadecanoic acid.
Natural Cheese (Emmental) - Contains about 350 mg of pentadecanoic acid.
Natural Cheese (Cream) - Has around 330 mg of pentadecanoic acid.
Natural Cheese (Parmesan) - Contains approximately 320 mg of pentadecanoic acid.
Natural Cheese (Gouda) - Has about 280 mg of pentadecanoic acid.
These cheeses are significant sources of this specific fatty acid, which may have implications for dietary recommendations and health benefits related to dairy consumption.
Milk: Whole milk contains pentadecanoic acid, although in lower concentrations than cheese. The fat content in whole milk contributes to the presence of this fatty acid.
Butter: Butter is another dairy product that contains pentadecanoic acid. The fat content in butter allows for a notable presence of this fatty acid.
Cream: Similar to butter and milk, cream also contains pentadecanoic acid due to its high-fat content.
Yogurt: While yogurt typically has lower concentrations compared to cheese or butter, it still contains some amount of pentadecanoic acid.
It is important to note that while these dairy products contain pentadecanoic acid, the actual concentration can be quite low relative to other fatty acids present in these foods. For example, the concentration of pentadecanoic acid in dairy fat is reported at approximately 1% (by weight). This means that while these products do contribute to dietary intake of pentadecanoic acid, they should not be solely relied upon for significant amounts.
Certain Fish: Some fish species also contain trace amounts of C15:0, contributing to its dietary availability.
Several cold-water fish are known to contain significant amounts of pentadecanoic acid (C15:0). The following list includes some of the fish that are particularly high in this fatty acid, measured per 100 grams of the edible portion:
Pacific saury (canned product, with seasoning) - 160 mg
Mackerel, processed product (shimesaba) - 160 mg
Ayu sweetfish (cultured, viscera, raw) - 160 mg
Ayu sweetfish (cultured, viscera, baked) - 150 mg
Pacific saury (mirinboshi) - 140 mg
Pacific saury (raw) - 140 mg
Japanese pilchard, canned product (kabayaki) - 120 mg
Striped mullet (karasumi) - 110 mg
Pacific saury (canned product, kabayaki) - 110 mg
Pacific saury (baked) - 110 mg
Mackerel (canned products, miso-ni) - 110 mg
Anglerfish (liver, raw) - 110 mg
Atlantic mackerel (boiled) - 100 mg
Mackerel, processed product (shiosaba) - 99 mg
Atlantic mackerel (baked) - 99 mg
Lamprey (dried) - 98 mg
Hairtail (raw) - 98 mg
Atlantic mackerel (raw) - 94 mg
Bluefin tuna (fatty meat, raw) - 90 mg
Yellowtail (mature, baked) - 90 mg
Plant Sources: While less common, certain plants may contain small amounts of odd-chain saturated fatty acids, including C15:0.
While it is predominantly present in animal fats, certain plant sources also contain this fatty acid, albeit in lower amounts compared to dairy and meat products. According to the information provided, the following plant sources have notable amounts of pentadecanoic acid per 100 grams of edible portion:
Eggplant (Western type, fruit, fried) - 4 mg
Garlic (bulb, raw) - 2 mg
Summer cypress seed (seeds, boiled) - 2 mg
Mukago (raw) - 1 mg
Spinach (leaves, boiled) - 1 mg
Yellow sweet pepper (fruit, sautéed) - 1 mg
Red sweet pepper (fruit, sautéed) - 1 mg
Green sweet pepper (fruit, sautéed) - 1 mg
Ha-negi (leaves, raw) - 1 mg
Kintoki (root without skin, boiled) - 1 mg
Bitter gourd (fruit, sautéed) - 1 mg
Red pepper (leaves and fruits, sautéed) - 1 mg
Celery (petiole, raw) - 1 mg
Sweet pepper (fruit, sautéed) - 1 mg
Green pea (frozen) - 1 mg
These plant sources show that while pentadecanoic acid is more commonly associated with animal products like dairy and beef fat, there are indeed some vegetables and seeds that contribute small amounts of this fatty acid to the diet.
The intake of these foods can help maintain adequate circulating levels of pentadecanoic acid in the body.
How C15 Fatty Acids Stop Age-Related Diseases
C15:0 has been shown to have several mechanisms that contribute to its potential role in mitigating age-related diseases:
Activation of Key Metabolic Pathways: C15:0 activates AMP-activated protein kinase (AMPK) and inhibits mechanistic target of rapamycin (mTOR). These pathways are crucial for regulating cellular energy homeostasis and have been linked to longevity and healthspan.
Anti-inflammatory Properties: Research indicates that C15:0 possesses anti-inflammatory effects by lowering levels of inflammatory markers such as MCP-1, TNFα, IL-10, and IL-17A/F. Chronic inflammation is a known contributor to various age-related diseases including cardiovascular disease and type 2 diabetes.
Antifibrotic and Anticancer Activities: Studies have demonstrated that C15:0 exhibits antifibrotic properties, which can help prevent tissue scarring associated with chronic diseases. Additionally, its anticancer activities may reduce the risk or progression of certain cancers.
Improvement in Metabolic Health: Higher circulating concentrations of C15:0 are associated with improved insulin sensitivity and better lipid profiles (lower cholesterol and triglycerides). This is particularly important as metabolic syndrome is a significant risk factor for age-related diseases.
Mitochondrial Function Repair: There is evidence suggesting that C15:0 can aid in repairing mitochondrial function, which tends to decline with age and contributes to various metabolic disorders.
Nutritional Deficiency Prevention: Given that humans do not synthesize C15:0 endogenously, dietary intake becomes essential for maintaining adequate levels in circulation. Low levels have been correlated with increased risks for conditions like type 2 diabetes, heart disease, nonalcoholic fatty liver disease, and certain cancers.
In summary, pentadecanoic acid (C15:0) plays a multifaceted role in promoting health by activating critical metabolic pathways, reducing inflammation, improving metabolic health markers, and potentially preventing age-related diseases through its diverse biological activities.
Top 3 Authoritative Sources Used in Answering this Question
1. Journal Articles on Pentadecanoic Acid
These articles provide comprehensive research findings on the biochemical properties of pentadecanoic acid (C15:0), including its sources and health benefits related to aging.
2. Nutritional Studies on Odd-Chain Fatty Acids
This source includes epidemiological studies linking dietary intake of odd-chain saturated fatty acids with reduced risks for chronic diseases associated with aging.
3. Reviews on Aging Mechanisms
Reviews discussing the mechanisms behind aging highlight how specific nutrients like C15:0 can influence longevity pathways and mitigate age-related health issues through their biological actions.
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