dihomo Mead acid, 22:3, is a polyunsaturated conjugated fatty acid that is important for infants.
It’s needed to compensate for the lack of DHA when an infant or preterm infant isn’t breastfed.
But the most common use of dihomo Mead acid is as a flavor enhancer for foods.
Table of Contents
dihomo Mead Acid Is A Bioproduct
dihomo Mead acid is a bioproduct made by the fermentation of fructose, glucose, sucrose and maltose.
It is also known as dihydroxy mead acid or dihydroxy isovaleric acid. It is one of the B-series of branched chain amino acids.
dihomo Mead Acid Can Be Converted
dihomo Mead acid can be converted to omega-3 fatty acids by a series of enzymatic reactions.
The conversion to omega 3 happens by bacteria found in the gut.
Omega 3 intake is important in reducing the risk of many chronic diseases including heart disease.
diHomo Mead Acid is a Compound Used In Formulas
Other Uses Of dihomo Mead Acid
The most well-known use of dihomo Mead acid is as a flavor enhancer for foods.
Its role is to intensify the flavor of a food by reacting with the food's chemical constituents, producing flavors such as those of onion, garlic, horseradish, and wasabi.
It is also used in condiments, seasonings, and sauces.
Foods You Can Find dihomo Mead Acid (22:3) In
You can find dihomo Mead Acid (22:3) in pork products.
Examples of food sources include
- Cured Bacon
Foods in our nutrition tool
You can access regularly updated top-ranked lists of foods for over 200+ nutrients in our nutrition tool.
We currently have just a few foods in our nutrition tool that contain dihomo Mead acid.
Here's our short list of foods that contain dihomo Mead acid.