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Table 6 Fatty acid composition of krill, fish and corn oil used in the study

From: Enhanced increase of omega-3 index in healthy individuals with response to 4-week n-3 fatty acid supplementation from krill oil versus fish oil

Fatty acid (% of total fatty acids) Krill oil Fish oil Corn oil
C12 (Lauric) 0.27 0.16 0.13
C14 (Myristic) 11.82 4.49 0.00
C14:1 (Myristoleic) 0.16 0.12 0.00
C15 (Pentadecanoatenoic) 0.47 0.35 0.00
C16 (Palmitic) 22.11 17.06 15.01
C16:1 (Palmitoleic) 6.09 6.53 0.00
C17 (Margaric) 2.02 0.38 0.00
C18 (Stearic) 1.39 3.54 3.31
C18:1n9 (Oleic) 13.28 2.62 1.08
C18:1n7 (Vaccenic) 7.56 0.00 0.00
C18:2n6 (Linoleic) 2.06 32.49 77.57
C18:3n6 (gamma-Linolenic) 0.00 0.24 0.00
C18:3n3 (alpha-Linolenic) 0.93 1.28 1.61
C18:4n3 (Moroctic) 2.70 2.67 0.00
C20 (Arachidic) 0.00 0.50 0.57
C20:1n9 (Eicosenoic) 0.80 1.04 0.44
C20:2n6 (Eicosadienoic) 0.41 0.00 0.00
C20:4n6 (Arachidonic) 0.40 0.65 0.00
C20:4n3 (Eicosatetraenoic) 0.26 0.80 0.00
C20:5n3 (Eicosapentaenoic) 16.44 13.46 0.00
C22 (Behenic) 0.00 0.73 0.27
C22:1n9 (Euricic) 0.56 0.00 0.00
C22:2n9 (Docosadienoic) 0.43 0.50 0.00
C22:5n3 (Docosapentaenoic) 0.38 1.36 0.00
C22:6n3 (Docosahexaenoic) 9.48 8.66 0.00
C24:1n9 (Nervonic) 0.00 0.35 0.00
Total n-3 PUFA 30.18 28.24 1.61
Total n-6 PUFA 2.86 33.38 77.57
Total n-9 PUFA 15.07 4.51 1.52
Total PUFA 33.47 62.11 79.18
Total MUFA 28.46 10.67 1.52
Total SFA 38.07 27.22 19.30