Gadoleic acid (20 carbon atoms) was discovered in cod liver oil by Bull H. in 1906 while the structure was clarified by Takano M. in 1933.
It is a monounsaturated (one cis (Z) double bond, from the methyl end is in omega-11 (ω-11) or n-11, so in shorthand 20:1n-11) fatty acid member of the sub-group called very long chain fatty acids (LCFA) (from 20 carbon atoms onwards).
Molecular weight: 310.51452 g/mol
Molecular formula: C20H38O2
IUPAC name: (Z)-icos-9-enoic acid
In purified form, its melting point is at 23-23.5 °C (73.4-74.3 °F; 296.15-296.65 K) and boiling point at 170 °C (338 °F; 443.15 K) at 0.1 mmHg.
Food sources of gadoleic acid
Akoh C.C. and Min D.B. “Food lipids: chemistry, nutrition, and biotechnology” 3th ed. 2008
Chow Ching K. “Fatty acids in foods and their health implication” 3th ed. 2008