Cardio-metabolic and immunological impacts of extra virgin olive oil consumption in overweight and obese older adults: a randomized controlled trial

Table 1 Composition of fatty acids in control and olive oils/spreads

Fatty acids	Olive oil	Control oil	Butter (control spread)
		%
C14:0	0.4	0.1	11.5
C16:0	13.5	10.9	36.2
C16:1	1.3	0	0
C18:0	2.4	4.4	15.1
C18:1n9	68.3	22.7	30.7
C18:1n7	3.2	1.4	1.9
C18:2n6	10	54.2	4.1
C18:3n6	0	0	0
C18:3n3	0.7	6.3	0.5
C20:1n9	0.3	0	0
C20:4n6	0	0	0
C20:5n3	0	0	0
C22:5n6	0	0	0

Fatty acids (%) in control and olive oil samples analyzed by gas chromatography as described in method section

ISSN: 1743-7075