Comparative study of the modulation of fructose/sucrose-induced hepatic steatosis by mixed lipid formulations varying in unsaturated fatty acid content

Table 1 Fatty acid composition of lipid emulsions. Values (mean ± SD) represent % of total fatty acids

n = 5	SO	OOSO	MNO	FO
n=5	%	%	%	%
14:0	0.04 ± 0.002		0.63 ± 0.002	4.28 ± 0.02
c16:0	11.03 ± 0.1	12.66 ± 0.03	9.03 ± 0.03	10.05 ± 0.18
16:1n-7	0.08 ± 0.001	0.98 ± 0.004	21.04 ± 0.04	7.92 ± 0.03
16:2n-4				1.20 ± 0.03
16:3n-4				1.58 ± 0.013
18:0	3.88 ± 0.03	3.56 ± 0.009	2.88 ± 0.02	2.24 ± 0.21
18:1n-9	20.72 ± 0.14	59.13 ± 0.79	53.23 ± 0.17	9.15 ± 0.13
18:1n-7	1.52 ± 0.03	2.20 ± 0.02	3.19 ± 0.13	2.43 ± 0.04
18:2n-6	55.61 ± 0.39	18.18 ± 0.02	3.25 ± 0.005	2.69 ± 0.007
18:3n-6				0.24 ± 0.006
18:3n-3	5.69 ± 0.04	2.10 ± 0.003	0.13 ± 0.002	0.96 ± 0.01
18:4n-3				4.03 ± 0.01
20:0	0.29 ± 0.002	0.34 ± 0.001	2.11 ± 0.005
20:1n-9	0.19 ± 004	0.21 ± 0.003	2.78 ± 0.05	0.85 ± 0.02
20:4n-6	0.18 ± 0.002	0.18 ± 0.001	0.19 ± 00.002	1.47 ± 0.03
20:4n-3				1.03 ± 0.004
20:5n-3				21.73 ± 0.03
22:0	0.35 ± 0.002	0.12 ± 0.001	0.70 ± 0.003
22:1n-9			0.33 ± 0.006
22:5n-6				0.467 ± 0.010
22:5n-3				2.12 ± 0.01
22:6n-3	0.14 ± 0.002	0.08 ± 0.004	0.04 ± 0.001	20.63 ± 0.20
Total	100 ± 0.73	100 ± 0.91	100 ± 0.359	100 ± 0.846
Total SFA	15.59 ± 0.13	16.68 ± 0.04	15.35 ± 0.08	17.02 ± 0.41
Total MUFA	22.51 ± 0.02	62.53 ± 0.85	80.57 ± 0.28	20.35 ± 0.21
n-7	1.60 ± 0.03	3.18 ± 0.03	24.23 ± 0.05	10.35 ± 0.07
n-9	20.19 ± 0.15	59.35 ± 0.82	56.34 ± 0.23	10.00 ± 0.15
Total PUFA	61.63 ± 0.44	20.54 ± 0.03	3.91 ± 0.01	57.12 ± 0.39
n-3	5.83 ± 0.04	2.18 ± 0.01	0.17 ± 0.003	49.47 ± 0.30
n-6	55.80 ± 0.40	18.36 ± 0.02	3.74 ± 0.01	4.87 ± 0.05
PUFA/SFA	4.0	1.2	0.25	3.4
MUFA/SFA	1.4	3.7	5.2	1.2
USAT/SFA	5.4	5.0	5.5	4.6

SO soybean oil (20 g/dl), OOSOolive oil/soybean oil (20 g/dl), MNO macadamia nut oil (20 g/dl), FO fish oil (10 g/dl), PUFA polyunsaturated fatty acids, MUFA monounsaturated fatty acids, SFA saturated fatty acids, USAT unsaturated fatty acids