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Table 1 Ingredient composition of standardized control and experimental diets fed to SHRs for 6 weeksa

From: Green leafy vegetables in diets with a 25:1 omega-6/omega-3 fatty acid ratio modify the erythrocyte fatty acid profile of spontaneously hypertensive rats

  Dietary Group
Ingredient (%) AIN-76A C CG PL SPG
Sucrose 50.00 41.96 39.27 39.49 39.39
Casein (Vitamin Free) 20.00 18.00 16.82 16.53 16.68
Corn Starch 15.00 15.00 15.00 15.00 15.00
Powdered Cellulose 5.00 5.00 5.00 5.00 5.00
AIN-76 Mineral Mix 3.50 3.50 3.50 3.50 3.50
AIN-76 Vitamin Mix 1.00 1.00 1.00 1.00 1.00
DL-Methionine 0.30 0.30 0.30 0.30 0.30
Choline Bitartrate 0.20 0.20 0.20 0.20 0.20
Ethoxyquinb 0.00 0.00 0.00 0.00 0.00
Corn Oil 5.00 12.06 11.96 12.01 11.97
Soybean oil – 2.91 2.88 2.89 2.89
Fish Oil – – – – –
Cholesterol – 0.07 0.07 0.07 0.07
Collard Greens – – 4.00 – –
Purslane – – – 4.00 –
Sweet potato Greens – – – – 4.00
  1. aDiets formulated and manufactured by the Division of Land O’Lakes Purina Feed, LLC, Richmond, IN. C, control; CG collard greens, PL purslane; SPG sweet potato greens; bEthoxyquin content = 0.0010%
  2. AIN-76A = AIN -76, standard rodent chow; C (control diet) = AIN-76A diet with a 25:1 ω-6/ω-3 FAR; CG = AIN-76A diet with a 25:1 ω-6/ω-3 FAR + 4% collard green powder; PL = AIN-76A diet with a 25:1 ω-6/ω-3 FAR + 4% purslane powder; SPG = AIN-76A diet with a 25:1 ω-6/ω-3 FAR + 4% sweet potato green powder
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Lipids in Health and Disease

ISSN: 1476-511X