Effects of Different Vegetable Oils on the Nonalcoholic Fatty Liver Disease in C57/BL Mice
Table 1
Fatty acid composition of the lard and oils used in the diets.
Fatty acids
Lard
Olive oil
Canola oil
Soybean oil
Saturated fatty acids
C16 : 0
23.86
9.53
4.50
0.01
C18 : 0
10.89
2.85
2.29
0.36
Monounsaturated fatty acids
C16 : 1
1.96
0.75
0.29
11.57
C18 : 1 n-9
36.92
69.82
60.01
23.15
Polyunsaturated fatty acids
C18 : 2 n-6
20.69
6.56
19.73
57.52
C18 : 3 n-3
1.04
1.14
8.02
5.20
C20 : 4 n-3
0.07
0.09
0.05
0.01
C20 : 5 n-3
0.02
0.10
0.33
0.42
C22 : 6 n-3
0.10
0.08
0.03
0.01
Total type of fats
∑SFA
37.16
13.08
7.91
1.10
∑MUFAs
39.59
72.72
61.92
37.07
∑PUFAs
24.29
14.18
30.15
63.81
∑n-6
20.95
10.14
20.62
57.55
∑n-3
2.15
4.03
9.49
6.22
n-6/n-3 ratio
9.74
2.52
2.17
9.25
SFA/PUFA ratio
1.53
0.92
0.26
0.02
PI of the diets
64.52
77.00
79.60
89.00
SFA, saturated fatty acids; MUFAs, monounsaturated fatty acids; PUFAs, polyunsaturated fatty acids; PI, peroxidation index. Values are reported as mean mol percent of the total fatty acid methyl esters.
