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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).