Olive oil consumption and non-alcoholic fatty liver disease

Table 1 Effect of olive oil on percentage of fatty acids in rat liver

Fatty acid components	Control	MCDD	MCDD + olive oil
C14:0 myristic	0.2 ± 0.2	0.5 ± 0.1	0.3 ± 0.2
C16:0 palmitic	19 ± 1	17 ± 1.1	15.3 ± 1.4
C16:1 palmitoleic	0.1 ± 0.2	0.7 ± 0.1	0.4 ± 0.2
C18:0 Stearic	21.8 ± 1.6	5.8 ± 0.6	5.7 ± 0.7
C18:1n9t elaidic	2.1 ± 0.1	1.5 ± 1.3	22.8 ± 1.3
C18:1n9c oleic	4.9 ± 0.8	20.7 ± 0.7	25.9 ± 3.3
C18:2n6c linolelaidic	18.6 ± 1.8	32.4 ± 0.7	30.5 ± 1.7
C18:3n3 linolenic	0.5 ± 0.3	0.3 ± 0.1	0.2 ± 0.2
C23:0 tricosanoic	22.0 ± 2.4	10.0 ± 1.1	7.8 ± 2.1
C20:4n6 arachidonic	0.1 ± 0.2	0	9.2 ± 0.6
C22:6n3 docosahexaenoic	4.5 ± 0.9	1.3 ± 0.5	1.2 ± 0.4
C20:5n3 eicosapentaenoic	0	0.1 ± 0.1	0

Enrichment of a MCDD by olive oil increases the oleic acid, long chain PUFA n6:n3 ratio, and arachidonic acid percentages in the rat livers. Data from reference 39.