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Arachidonic Acid(CAS: 506-32-1)

Arachidonic Acid
CAS Number

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Basic Information

Molecular Formula
C20H32O2
Molecular Weight
304.47 g/mol
Physical State
Powder

Physical Properties

Melting Point
−49 °C (lit.)
Boiling Point
169-171 °C/0.15 mmHg(lit.)

Chemical Identifiers

SMILES
CCCCC/C=C\C/C=C\C/C=C\C/C=C\CCCC(=O)O
InChIKey
YZXBAPSDXZZRGB-DOFZRALJSA-N

Database References

MDL Number
MFCD00004417
Beilstein Registry Number
1713889

FAQ

Arachidonic acid (CAS: 506-32-1) is a polyunsaturated omega-6 fatty acid with the chemical formula C20H32O2. It is a key component of cell membranes and plays a critical role in signaling pathways, particularly in the production of eicosanoids such as prostaglandins and leukotrienes. This compound is naturally found in animal fats and is essential for various physiological functions.
Arachidonic acid (CAS: 506-32-1) is used in pharmaceuticals for research into inflammation and immune responses. It also serves as a dietary supplement in food products and is employed in the production of specialty oils. In industrial applications, it is used as a raw material for synthetic chemistry and in research for studying lipid metabolism and cellular signaling.
Arachidonic acid (CAS: 506-32-1) is generally considered safe when used in appropriate amounts and under controlled conditions. However, excessive intake may lead to health issues such as increased inflammation. Safety standards recommend handling with care, using protective gloves and eyewear, and following guidelines for storage and usage to minimize risks.
Arachidonic acid (CAS: 506-32-1) should be stored in a cool, dry place away from light. It is best kept in airtight containers to prevent oxidation and degradation. Storage conditions should maintain a temperature below 25°C and humidity levels below 60% to ensure stability and prolong shelf life.

Safety Notice

Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.

Always follow proper handling procedures

Contact Information

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