Fatty Acids Profile, Essential (Serum/Plasma)

Aids in identification of patients with essential fatty acid deficiency, evaluation of nutritional status, and diet monitoring.

Nervonic Acid, C24:1w9

Optimal range: 35 - 145 nmol/ML

Nervonic acid (NA) is an omega-9 MUFA with a 24-carbon backbone and one double bond (24:1n9). It is a very important fatty acid in the white matter of the brain and is responsible for nerve cell myelin biosynthesis. There are small amounts of NA in cooking fats, vegetable oils and borage oil. It can also be synthesized in the body by elongating oleic acid (which is essentially desaturated stearic acid). NA is essential for the growth and maintenance of the brain and peripheral nervous tissue enriched with sphingomyelin.


Total w3

Optimal range: 0.12 - 0.55 mmol/L

Omega-3 polyunsaturated fatty acids (n-3 PUFAs) have been linked to healthy aging throughout our lifespan - from fetal development to prevention of Alzheimer’s disease. Omega-3 fatty acids are anti-inflammatory and used in cell membrane production, function, and overall gene expression. Most standard American diets are deficient in common n-3 food sources such as flax, oily fish, nuts, and green leafy vegetables. Deficiencies in n-3 have been correlated with many clinical conditions such as neurodevelopmental and behavioral disorders, cardiovascular disease, cognitive decline, mood disorders, skin abnormalities, visual changes, and cancer.


Vaccenic Acid, C18:1w7

Optimal range: 50 - 250 nmol/ML

Vaccenic acid (VA) is a monounsaturated omega-7 fatty acid (18:1n7). VA is a naturally occurring trans-fat unlike those produced industrially. The trans-configuration occurs around carbon 11, therefore VA is sometimes denoted as trans11-18:1n7. Ruminant animals produce vaccenic acid in a fermentation process in their microbiome. The dairy products (cheese, milk, butter) or meat obtained from these animals contain VA.