Figure 1From: Modulation of endothelial cell integrity and inflammatory activation by commercial lipid emulsionsConcentration of total fatty acids in endothelial cells following lipid emulsion supplementation. Cells were supplemented with varying amounts of olive oil (OO)-, soybean oil (SO)-, or fish oil (FO)-based lipid emulsion. The amounts of total fatty acids were determined as the sum of all detectable fatty acids reported in Table 1. Each point represents the mean ± SD of three determinations.Back to article page