The Influence of -Lipoic Acid and Garlic Administration on Biomarkers of Oxidative Stress and Inflammation in Rabbits Exposed to Oxidized Nutrition Oils

Table 1

Percentage content of fatty acids, peroxide value, and iodine value of nonoxidized and thermally oxidized oils.

Acids	Content of FA [%]
	Rapeseed oil		Olive oil extra virgin
	Nonoxidized	Oxidized	Nonoxidized	Oxidized
Palmitic (16 : 0)	4.8	7.1	11.5	12.3
Stearic (18 : 0)	0.95	1.2	2.0	2.2
Oleic (18 : 1) Ω-9	66.5	86	78.2	84.5
Linolic (18 : 2) Ω-6	17.4	2.5	8.7	5.8
Linolenic (18 : 3) Ω-3	8.5	1.2	2.3	0.5
Peroxide value	0.47	11.20	9.80	12.0
Iodine value	104.4	102.92	94.7	9.90