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Table 2 Fatty acid composition in the diets

From: n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice

FA mg/g diet LF HF HF-ω3PL HF-ω3TG
SFA 11.3 ± 1.6 71 ± 12$ 64 ± 1$ 66 ± 5$
MUFA 24 ± 6 82 ± 14$ 76 ± 1$ 72 ± 5$
n-6 PUFA 12 ± 2 29 ± 5$ 21 ± 1$ 21 ± 1$
n-3 PUFA 2.1 ± 0.2 2.0 ± 0.4 2.8 ± 0.2$* 3.9 ± 0.1$*
Among which 18 :3 n-3 2.1 ± 0.2 2.0 ± 0.4 2.0 ± 0.1 1.9 ± 0.1
 20 :5 n-3 - - 0.2 ± 0.0$*£ 0.4 ± 0.2$*
 22 :6 n-3 - - 2.8 ± 0.2$*£ 3.9 ± 0.2$*
Total PUFA 13.8 ± 2.3 30.4 ± 5$ 23.7 ± 0.4$ 25.0 ± 1.4$
n-6/n-3 ratio 5.4 ± 0.4* 14.3 ± 0.3 7.7 ± 0.5* 5.4 ± 0.2*
Total FA 49 ± 9 184 ± 31$ 163 ± 2$ 162 ±11$
α-tocopherol (μg/g chow) 185 ± 6 219 ± 4 201 ± 1 207 ± 18
  1. (*P < 0.05 vs HF); ($P < 0.05 vs LF), (£P < 0.05 vs HF-w3TG). ANOVA followed by Fisher test. Data are mean ± SEM for n = 3. Abbreviations: FA, fatty acids; MUFA, monounsaturated fatty acids; SFA, saturated fatty acids.