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Table 5 Fatty acid and plant sterol composition of study formulations

From: Fish-oil esters of plant sterols differ from vegetable-oil sterol esters in triglycerides lowering, carotenoid bioavailability and impact on plasminogen activator inhibitor-1 (PAI-1) concentrations in hypercholesterolemic subjects

  PS-SO2 PS-OO PS-FO
Plant sterol esters (g/100 g of oil or margarine) 12.11 28.6 22.1
Free plant sterol equivalents (g/100 g of oil or margarine)    
   β-sitosterol 3.7 8.4 8.1
   Campesterol 1.9 4.6 4.9
   Stigmasterol 1.4 3.9 3.3
   Brassicasterol 0.2 0.5 0.8
   Others 0.5 1.0 1.1
   Total 7.8 18.3 18.2
Fatty acids (% by weight of total fatty acids)    
   12:0 0.2 ND ND
   14:0 0.2 ND 0. 5
   16:0 8.3 12.8 1.1
   16:1 0.1 0.9 0.7
   17:0 0.1 ND 0.2
   18:0 6.2 3.0 0.5
   18:1 41.8 70.6 7.5
   18:2 36.4 10.7 1.2
   18:3 n-3 5.5 0.8 1.3
   18:4 ND ND 4.0
   20:0 0.5 0.5 0.1
   20:1 0.3 0.2 3.1
   20:4 n-6 ND ND 0.7
   20:4 n-3 ND ND 2.6
   20:5 n-3 ND ND 14.8
   22:0 0.4 0.2 ND
   22:1 ND ND 0.7
   22:5 n-3 ND ND 4.6
   22:6 n-3 ND ND 49.0
   24:0 0.2 0.1 0.6
   24:1 ND ND 0.2
   Other fatty acids ND 0.1 0.6
  1. 1 Typical values; provided by Unilever and analyzed as previously described [39].
  2. 2 PS-SO: plant sterols esterified with sunflower oil fatty acids; PS-OO: plant sterols esterified with olive oil fatty acids; PS-FO: plant sterols esterified with fish oil fatty acids; ND, not detected.