Table 1 Fatty acid profile of regular chow, FO, CO and tumor tissue

Lauric acid (12:0)

1.3 ± 0.3

4.8 ± 0.1

45.3 ± 3.1

4.6 ± 1.4

2.3 ± 0.4

5.4 ± 1.8

Miristic acid (14:0)

-

9.9 ± 0.1

17.0 ± 1.9

1.8 ± 1.8

2.5 ± 1.4

2.2 ± 1.3

Palmitic acid (16:0)

13.7 ± 0.9

16.7 ± 0.2

25.0 ± 2.8

19.2 ± 0.2

16.9 ± 0.2

15.3 ± 0.3

Stearic acid (18:0)

2.4 ± 0.3

1.9 ± 0.3

1.9 ± 0.2

12.6 ± 0.4

5.7 ± 1.2

8.5 ± 1.1

Oleic acid (18:1n-9)

20.0 ± 0.1

10.6 ± 0.1

7.9 ± 0.2

18.9 ± 0.7

22.6 ± 0.2

22.6 ± 0.5

Linoleic acid (18:2n-6)

56.0 ± 0.8

11.6 ± 0.1

2.0 ± 1.2

20.5 ± 0.5

35.4 ± 0.1

33.7 ± 1.1

α -Linolenic acid (18:3n-3)

6.0 ± 0.6

-

0.9 ± 0.1

0.5 ± 0.1

2.0 ± 0.2

1.6 ± 1.5

Arachidonic acid (20:4n-6)

0.3 ± 0.2

0.7 ± 0.1

-

19.0 ± 0.4

6.5 ± 0.3

8.5 ± 0.6

Eicosapentaenoic acid (20:5n-3)

0.2 ± 0.1

23.9 ± 0.6

-

0.3 ± 0.3

2.0 ± 0.7*

0.4 ± 0.3

Docosahexaenoic acid (22:6n-3)

-

19.8 ± 0.8

-

2.5 ± 1.1

4.1 ± 1.8*

1.8 ± 1.7

n-6 / n-3 PUFA ratio

9.0

1.4

8.4

12.0

5.2

11.0