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Table 3 Red blood cell phosphatidylcholine fatty acids during the study

From: Phospholipids from herring roe improve plasma lipids and glucose tolerance in healthy, young adults

Fatty acids, wt%

Start

End

WO 1 week

WO 4 weeks

C16:0

32.2 ± 3.62

31.3 ± 3.43

31.6 ± 3.46

31.6 ± 3.87

C16:1n-7

0.33 ± 0.15

0.24 ± 0.05**

0.30 ± 0.14

0.29 ± 0.12

C18:1n- 7

1.65 ± 0.19

1.67 ± 0.18

1.60 ± 0.17

1.62 ± 0.15

C18:1n- 9

16.2 ± 1.53

15.8 ± 0.98*

16.1 ± 1.00

15.8 ± 1.20

C20:3n- 9 (MA)

0.06 ± 0.02

0.05 ± 0.02

0.05 ± 0.02*

0.05 ± 0.02

C18:2n-6

20.0 ± 1.65

18.8 ± 1.80***

20.2 ± 1.55

20.96 ± 1.83

C20:2n- 6

0.32 ± 0.10

0.34 ± 0.06

0.32 ± 0.05

0.34 ± 0.07

C20:3n- 6

1.65 ± 0.06

1.34 ± 0.38***

1.35 ± 0.32***

1.49 ± 0.39

C20:4n- 6 (AA)

5.33 ± 0.90

5.18 ± 0.86

4.97 ± 0.91*

4.48 ± 1.48

C22:4n- 6

0.22 ± 0.09

0.22 ± 0.06

0.23 ± 0.04

0.21 ± 0.07

C18:3n-3

0.18 ± 0.07

0.23 ± 0.28

0.18 ± 0.07

0.17 ± 0.05

C20:5n- 3 (EPA)

1.10 ± 0.47

2.35 ± 0.85***

1.43 ± 0.57

1.08 ± 0.54

C22:5n- 3

0.53 ± 0.10

0.56 ± 0.13

0.56 ± 0.11

0.55 ± 0.11

C22:6n- 3 (DHA)

2.43 ± 0.52

3.48 ± 0.60***

3.10 ± 0.63**

2.58 ± 0.52

n- 6:∑ n- 3 ratio

6.85 ± 1.64

4.07 ± 0.80***

5.37 ± 1.12**

6.58 ± 1.40

Omega-3 index

3.53 ± 0.88

5.83 ± 1.26***

4.52 ± 0.94*

3.65 ± 0.84

  1. Abbreviations: AA arachidonic acid, DHA docosahexaenoic acid; EPA eicosapentaenoic acid; FA fatty acid; MA mead acid; MUFA unsaturated fatty acids; PUFA polyunsaturated fatty acids; SFA saturated fatty acids; WO wash out.
  2. Data are means ± SD. Significantly different end and start values (n = 21) and WO and start values (n = 13) are indicated (*p < 0.05, **p < 0.01, ***p < 0.001).