Stearidonic acid is an ω-3 fatty acid which is sometimes known as moroctic acid. It is biosynthesized from alpha-linolenic acid by an enzyme delta-6-desaturase. The natural sources to obtain this fatty acid are blackcurrant, seed oils of hemp, corn gromwell and echium. This acid is present in in dietary plant oils that metabolized to longer chain and more unsaturated (n-3) PUFA. It could be used as a precursor to promote EPA content of human lipids and those consolidation of gamma-linolenic acid & stearidonic acid eicosapentaenoic acid could be used to manipulate compositions of fatty acid of lipid in profound ways.
Food Sources
| Food name | Weight (g) | Stearidonic acid (g) |
| Herring fish | 144 | 0.458 |
| Sardine oil | 13.6 | 0.411 |
| Salmon oil | 13.6 | 0.381 |
| Mackerel fish | 80 | 0.318 |
| Hemp seeds | 30 | 0.185 |
| Sablefish | 85 | 0.124 |
| Spot fish | 50 | 0.102 |
| Wolffish | 119 | 0.093 |
| Oyster | 85 | 0.082 |
| Cisco fish | 28.35 | 0.064 |
| Carp fish | 85 | 0.063 |
| Shark | 85 | 0.026 |
| Croaker fish | 79 | 0.009 |
| Seatrout fish | 85 | 0.009 |
| Coleslaw | 120 | 0.007 |
| Queso blanco | 118 | 0.007 |
| Sunflower seeds | 46 | 0.006 |
| Swordfish | 85 | 0.006 |
| Whale | 45 | 0.006 |
| Pollock fish | 85 | 0.005 |
References:
https://en.wikipedia.org/wiki/Stearidonic_acid
https://pubchem.ncbi.nlm.nih.gov/compound/Stearidonic_acid#section=3D-Conformer