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

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

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
  1. 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