Effect of Dietary 𝑛−3 Polyunsaturated Fatty Acids on Oxidant/Antioxidant Status in Macrosomic Offspring of Diabetic Rats

Table 1

Composition of experimental diets.

	ISIO	EPAX
Components (g/100 g)
Casein	20	20
Starch	58.7	58.7
Saccharose	5	5
Cellulose	5	5
Minerals	4	4
Vitamins	2	2
Methionine	0.3	0.3
Fat (ISIO)	5	0
Fat (EPAX)	2.5	2.5
Energy content (Kcal/100 g)	379.8	379.8
Fatty acid composition (mg/g)
SFA	9.4	4.26
MUFA	18.50	9.07
𝑛−6 PUFA	21.30	12.6
𝑛−3 PUFA	0.83	24.59
EPA	—	22.2
DHA	—	2

DHA: docosahexaenoic acid; EPA: eicosapentaenoic acid; MUFA: monounsaturated fatty acids; SFA: saturated fatty acids. Fatty acid composition was analyzed by gas liquid chromatography as mentioned in Methods and Materials Section. Minor polyunsaturated fatty acids were not presented (<0.5).