Review
Copyright ©2009 The WJG Press and Baishideng.
World J Gastroenterol. Apr 21, 2009; 15(15): 1809-1815
Published online Apr 21, 2009. doi: 10.3748/wjg.15.1809
Table 1 Effect of olive oil on percentage of fatty acids in rat liver
Fatty acid componentsControlMCDDMCDD + olive oil
C14:0 myristic0.2 ± 0.20.5 ± 0.10.3 ± 0.2
C16:0 palmitic19 ± 117 ± 1.115.3 ± 1.4
C16:1 palmitoleic0.1 ± 0.20.7 ± 0.10.4 ± 0.2
C18:0 Stearic21.8 ± 1.65.8 ± 0.65.7 ± 0.7
C18:1n9t elaidic2.1 ± 0.11.5 ± 1.322.8 ± 1.3
C18:1n9c oleic4.9 ± 0.820.7 ± 0.725.9 ± 3.3
C18:2n6c linolelaidic18.6 ± 1.832.4 ± 0.730.5 ± 1.7
C18:3n3 linolenic0.5 ± 0.30.3 ± 0.10.2 ± 0.2
C23:0 tricosanoic22.0 ± 2.410.0 ± 1.17.8 ± 2.1
C20:4n6 arachidonic0.1 ± 0.209.2 ± 0.6
C22:6n3 docosahexaenoic4.5 ± 0.91.3 ± 0.51.2 ± 0.4
C20:5n3 eicosapentaenoic00.1 ± 0.10