Table 1.
Effect of olive oil on percentage of fatty acids in rat liver
| Fatty acid components | Control | MCDD | MCDD + olive oil |
| C14:0 myristic | 0.2 ± 0.2 | 0.5 ± 0.1 | 0.3 ± 0.2 |
| C16:0 palmitic | 19 ± 1 | 17 ± 1.1 | 15.3 ± 1.4 |
| C16:1 palmitoleic | 0.1 ± 0.2 | 0.7 ± 0.1 | 0.4 ± 0.2 |
| C18:0 Stearic | 21.8 ± 1.6 | 5.8 ± 0.6 | 5.7 ± 0.7 |
| C18:1n9t elaidic | 2.1 ± 0.1 | 1.5 ± 1.3 | 22.8 ± 1.3 |
| C18:1n9c oleic | 4.9 ± 0.8 | 20.7 ± 0.7 | 25.9 ± 3.3 |
| C18:2n6c linolelaidic | 18.6 ± 1.8 | 32.4 ± 0.7 | 30.5 ± 1.7 |
| C18:3n3 linolenic | 0.5 ± 0.3 | 0.3 ± 0.1 | 0.2 ± 0.2 |
| C23:0 tricosanoic | 22.0 ± 2.4 | 10.0 ± 1.1 | 7.8 ± 2.1 |
| C20:4n6 arachidonic | 0.1 ± 0.2 | 0 | 9.2 ± 0.6 |
| C22:6n3 docosahexaenoic | 4.5 ± 0.9 | 1.3 ± 0.5 | 1.2 ± 0.4 |
| C20:5n3 eicosapentaenoic | 0 | 0.1 ± 0.1 | 0 |
Enrichment of a MCDD by olive oil increases the oleic acid, long chain PUFA n6:n3 ratio, and arachidonic acid percentages in the rat livers. Data from reference 39.