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Table 1 Fatty acids composition of Commercial diet, Walnut and Peanut oils. Fatty acids were determined as indicated in Methods section.

From: Effect of ω-3 and ω-9 fatty acid rich oils on lipoxygenases and cyclooxygenases enzymes and on the growth of a mammary adenocarcinoma model

Diet Saturated Fatty Acids Unsaturated Fatty Acids
        ω-7 ω-9 ω-6 ω-3 DBI/S
  14:0 16:0 18:0 20:0 22:0 24:0 16:1 18:1 20:1 22:1 18.2 18:3  
Control 0.65 18.41 5.78 0.0 0.0 0.0 3.00 33.27 0.0 0.0 36.54 2.34 4.68
Walnut 0.0 7.21 2.29 0.08 0.0 0.0 0.07 22.04 0.07 0.0 51.08 17.15 18.35
Peanut 0.0 9.34 1.20 0.65 2.23 1.18 0.0 43.56 2.62 0.46 38.45 0.30 8.92
  1. Values are the average of at least three determinations (SEM was less than 6% in all cases). The degree of membrane FA unsaturation is expressed as DBI/S which means the sum of % each fatty acid × number of double bonds/% of saturated fatty acids.