Macadamia Oil Supplementation Attenuates Inflammation and Adipocyte Hypertrophy in Obese Mice
Table 1
Fatty acid composition of macadamia oil.
Fatty acid
%
C12:0 lauric acid
0.09
C14:0 myristic acid
0.82
C16:0 palmitic acid
8.45
C16:1n7 palmitoleic acid
19.11
C17:0 heptadecanoic acid
0.28
C16:2n4 9,12-hexadecadienoic acid
0.02
C16:3n4 6,9,12-hexadecatrienoic acid
0.06
C18:0 stearic acid
3.90
C18:1n9 oleic acid
56.35
C18:1n7 vaccenic acid
3.09
C18:2n6 linoleic acid (LA)
1.35
C18:3n3 linolenic acid (ALA)
0.12
C20:0 arachidic acid
2.79
C20:1n9 gondoic acid
2.18
C20:1n11 gadoleic acid
0.12
C22:0 behenic acid
0.75
C22:1n9 erucic acid
0.22
C22:5n3 eicosapentaenoic acid
0.30
SFA
16.08
MUFA
80.01
PUFA
1.83
PUFA n3
0.42
PUFA n6
1.35
n3/n6
0.31
SFA = saturated fatty acids, sum of C12:0, C14:0, C16:0, C17:0, C18:0, C20:0, and C22:0; MUFA = monounsaturated fatty acids, sum of C16:1, C18:1n7, C18:1n9, C20:1n9, C20:1n11, and C22:1n9; PUFA = polyunsaturated fatty acids, sum of C16:3n4, C18:2n6, C18:3n3, and C22:5n3; PUFA n3 = sum of C18:3n3 and C22:5n3; PUFA n6 = C18:2n6.
