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Table 2 Plasma 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 27.1 ± 3.11 26.8 ± 3.07 26.6 ± 3.73 27.2 ± 3.54
C16:1n-7 0.48 ± 0.14 0.46 ± 0.10 0.48 ± 0.25 0.79 ± 0.82
C18:1n- 7 1.54 ± 0.20 1.52 ± 0.25 1.50 ± 0.25 1.41 ± 0.24
C18:1n- 9 10.8 ± 1.66 9.60 ± 1.14** 10.9 ± 1.92 10.6 ± 2.03
C20:3n- 9 (MA) 0.12 ± 0.04 0.08 ± 0.02*** 0.11 ± 0.06 0.11 ± 0.04*
C18:2n-6 23.8 ± 2.73 21.9 ± 2.75* 23.6 ± 2.16 24.2 ± 3.02
C20:2n- 6 0.53 ± 0.10 0.47 ± 0.07*** 0.50 ± 0.10 0.51 ± 0.10
C20:3n- 6 2.58 ± 0.78 1.87 ± 0.55*** 2.26 ± 0.54 2.43 ± 0.68
C20:4n- 6 (AA) 8.07 ± 1.31 7.65 ± 1.34 7.16 ± 1.49* 7.34 ± 1.53
C22:4n- 6 0.26 ± 0.20 0.17 ± 0.03* 0.18 ± 0.04** 0.20 ± 0.07
C18:3n-3 0.25 ± 0.08 0.20 ± 0.06** 0.30 ± 0.15 0.30 ± 0.02
C20:5n- 3 (EPA) 1.90 ± 1.01 3.97 ± 1.43*** 2.41 ± 1.30 1.84 ± 1.02
C22:5n- 3 (DPA) 0.77 ± 0.17 0.85 ± 0.20 0.82 ± 0.17 0.76 ± 0.15
C22:6n- 3 (DHA) 4.20 ± 0.87 6.52 ± 1.10*** 5.09 ± 1.03** 4.25 ± 0.67
n- 6:∑ n- 3 ratio 5.29 ± 1.41 2.90 ± 0.68*** 4.15 ± 1.13 5.12 ± 1.23
  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).