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Optimal range: 0 - 1.13 wt %
Vaccenic acid is a naturally occurring trans-fatty acid. Vaccenic acid is called this way as it is found in cow’s milk. The latin word vacca means cow.
Optimal range: 40 - 122 µmol/L
Vaccenic acid is a naturally occurring trans-fatty acid. Vaccenic acid is called this way as it is found in cow’s milk. The latin word vacca means cow.
Optimal range: 0 - 1.65 wt %
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. There is also a cis-configuration of vaccenic acid created by de novo lipogenesis.
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.
Optimal range: 0.8 - 5 %
Valerate is a Short Chain Fatty Acid (SCFA). It is derived from bacterial fermentation of protein in the distal colon.
SCFAs are the end product of the bacterial fermentation process of dietary fiber by beneficial flora in the gut and play an important role in the health of the GI as well as protecting against intestinal dysbiosis.
Optimal range: 0.8 - 3.5 %
Valerate is a Short Chain Fatty Acid (SCFA). It is derived from bacterial fermentation of protein in the distal colon.
SCFAs are the end product of the bacterial fermentation process of dietary fiber by beneficial flora in the gut and play an important role in the health of the GI as well as protecting against intestinal dysbiosis.
Optimal range: 0.5 - 7 %
Valerate is a Short Chain Fatty Acid (SCFA). It is derived from bacterial fermentation of protein in the distal colon.
SCFAs are the end product of the bacterial fermentation process of dietary fiber by beneficial flora in the gut and play an important role in the health of the GI as well as protecting against intestinal dysbiosis.
Optimal range: 18.3 - 42.6 qmol/dL
Branched Chain Amino Acids (Isoleucine, Leucine, Valine) Isoleucine, leucine and valine are the three branched chain amino acids (BCAAs). Branched chain amino acids (BCAA) are essential amino acids and must be obtained from the diet (mainly meat, grains, and dairy).
Optimal range: 132 - 313 umol/L
Branched Chain Amino Acids (Isoleucine, Leucine, Valine) Isoleucine, leucine and valine are the three branched chain amino acids (BCAAs). Branched chain amino acids (BCAA) are essential amino acids and must be obtained from the diet (mainly meat, grains, and dairy).
Optimal range: 18 - 85 qmol/24 hours
LEARN MOREOptimal range: 5 - 147.4 umol/g Cr
Branched Chain Amino Acids (Isoleucine, Leucine, Valine) Isoleucine, leucine and valine are the three branched chain amino acids (BCAAs). Branched chain amino acids (BCAA) are essential amino acids and must be obtained from the diet (mainly meat, grains, and dairy).
Optimal range: 178 - 377 umol/L
Branched Chain Amino Acids (Isoleucine, Leucine, Valine) Isoleucine, leucine and valine are the three branched chain amino acids (BCAAs). Branched chain amino acids (BCAA) are essential amino acids and must be obtained from the diet (mainly meat, grains, and dairy).
Optimal range: 1653.4 - 3284.8 ng/mg CR
Branched Chain Amino Acids (Isoleucine, Leucine, Valine) Isoleucine, leucine and valine are the three branched chain amino acids (BCAAs). Branched chain amino acids (BCAA) are essential amino acids and must be obtained from the diet (mainly meat, grains, and dairy).
Optimal range: 18.3 - 42.6 Units
Branched Chain Amino Acids (Isoleucine, Leucine, Valine) Isoleucine, leucine and valine are the three branched chain amino acids (BCAAs).
Branched chain amino acids (BCAA) are essential amino acids and must be obtained from the diet (mainly meat, grains, and dairy).
Not only do the BCAAs account for almost 50% of muscle protein, but they have many metabolic functions.
BCAAs act as substrates for protein synthesis, energy production, neurotransmitter production, glucose metabolism, and the immune response. They are also involved in stimulation of albumin and glycogen synthesis, improvement of insulin resistance, inhibition of free radical production, and hepatocyte apoptosis with liver regeneration.
Optimal range: 5 - 43 micromol/g creatinine
Branched Chain Amino Acids (Isoleucine, Leucine, Valine) Isoleucine, leucine and valine are the three branched chain amino acids (BCAAs). Branched chain amino acids (BCAA) are essential amino acids and must be obtained from the diet (mainly meat, grains, and dairy).
Optimal range: 16 - 58 qM/g creatinine
LEARN MOREOptimal range: 0 - 51.1 nmol/mg Creatinine
LEARN MOREOptimal range: 2 - 6 mmol/mol creatinine
Valine, together with Isoleucine and Leucine are essential amino acids and are collectively referred to as branched-chain amino acids (BCAAs).
Optimal range: 133 - 317.1 umol/L
Valine, together with Isoleucine and Leucine are essential amino acids and are collectively referred to as branched-chain amino acids (BCAAs).
