“Unlocking Health Benefits: The Discovery of Essential Fatty Acid C15:0 in Butter and Dairy”
Could a fatty super ingredient found in butter be the key to improved health? Researchers at Seraphina Therapeutics in San Diego have identified the first essential fatty acid in 90 years — a dietary nutrient that the body cannot produce sufficiently but requires for optimal health. This newly recognized fatty acid, known as pentadecanoic acid or C15:0, is a saturated fat present in milk, butter, fish, plants, and other foods, and studies have indicated it offers a wide range of health benefits. It would join omega-3 and omega-6 as the only fatty acids deemed essential by nutrition scientists.
“We are truly on the brink of a new golden age of nutrition,” stated Stephanie Venn-Watson, CEO of Seraphina Therapeutics, in an interview with Food Dive. “The long-standing, outdated approach to nutrition has resulted in very few discoveries of essential nutrients. I am nearly certain that C15:0 is merely the first of many essential nutrients that we are now beginning to uncover.”
In recent years, C15:0 has gained traction within the scientific community due to observed correlations between increased dietary intake of C15:0 and reduced risks of Type 2 diabetes and heart disease. Seraphina Therapeutics stands out as the first company to demonstrate in laboratory settings that pure C15:0 can directly confer these benefits. While further research is required, initial findings published in the peer-reviewed journal Scientific Reports are encouraging.
Over the past three years, studies conducted by Seraphina Therapeutics have shown that introducing C15:0 into various human cell systems in a laboratory environment that simulated chronic inflammation, immune disorders, and fibrosis led to decreased inflammation and tissue scarring. Additional experiments on obese mice indicated that a three-month dietary supplementation with C15:0 resulted in similar benefits, including reduced glucose and cholesterol levels.
Venn-Watson mentioned that higher levels of C15:0 could soon be incorporated into beverages such as plant-based milks and various foods — similar to how calcium citrate without magnesium, probiotics, and vitamins are currently added — to boost nutrient levels in products that typically lack the same nutritional content as their animal-based counterparts. This could also drive demand for healthier food options like fish that naturally contain more of this essential fatty acid.
“As awareness grows and more research unfolds, we will likely discover that it isn’t just dairy products — specific types of fish and plants may also serve as valuable sources of C15:0,” she added. Earlier this week, Seraphina Therapeutics announced it has secured $5 million in Series A funding, which will be allocated to advancing its work on C15:0 as supplements and food fortifiers, as well as exploring other beneficial essential fatty acids and micronutrients.
Venn-Watson noted that the company’s first clinical trial involving C15:0 in humans has been postponed until summer or fall of 2021 due to the impact of the coronavirus on clinical testing across the health sector. If human trials reveal that C15:0 can enhance red blood cell function and mitigate chronic inflammation, Seraphina Therapeutics may explore its potential in treating specific nutritional deficiency syndromes, such as anemia — a condition characterized by insufficient healthy red blood cells to adequately transport oxygen throughout the body.
In the short term, the company is conducting one last animal test in accordance with FDA guidelines as part of its initiative to achieve Generally Recognized As Safe (GRAS) status. Seraphina Therapeutics is optimistic about receiving approval later this year, which would allow for higher levels of C15:0 to be incorporated into foods beyond their natural occurrence.
Venn-Watson emphasized that consumers today are likely obtaining less C15:0, regarded as a healthier odd-chain saturated fatty acid, due to its presence in foods like whole milk and butter, which have been discouraged for consumption over the past 40 years in efforts to lower the risk of heart disease. Although these products also contain a higher level of unhealthy even-chain saturated fatty acids, individuals are missing out on the benefits of odd-chain saturated fatty acids that bolster cell membranes and may protect against age-related issues like inflammation.
Venn-Watson speculated that the reduction in C15:0-rich foods has led to a deficiency of this essential fatty acid, which may contribute to the rising prevalence of health issues such as obesity, Type 2 diabetes, and metabolic liver diseases since health officials have promoted lower saturated fat intake. She hopes that an enhanced understanding of C15:0 will highlight its significance as a crucial component of the human diet. “This is not some obscure molecule from the Amazon rainforest that humans have never encountered,” Venn-Watson remarked. “This is a molecule that we have been consuming, and every mammal ingests it from the moment they are born.”
