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

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

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