Table 6.
Hepatic fatty acid compositions in diabetic rats after 5-week experimental diets1–3
| C | RBO | |
|---|---|---|
| (percent to total fatty acids) | ||
| C14: 0 | 0.5 ± 0.0 | 0.5 ± 0.1 |
| C16: 0 | 21.2 ± 0.7 | 24.7 ± 1.6* |
| C18: 0 | 14.8 ± 2.4 | 16.3 ± 2.8 |
| ΣSFA4 | 36.4 ± 2.8 | 41.5 ± 3.2* |
| C16: 1 | 0.7 ± 0.2 | 0.8 ± 0.2 |
| C18: 1 | 13.4 ± 2.4 | 21.2 ± 3.9* |
| ΣMUFA4 | 14.0 ± 3.3 | 22.0 ± 4.0* |
| C18: 2 | 28.4 ± 2.5 | 18.2 ± 3.0* |
| C18: 3 | 1.2 ± 0.2 | 0.3 ± 0.1* |
| C20: 4 | 15.6 ± 2.2 | 16.8 ± 2.5 |
| C22: 6 | 4.6 ± 1.3 | 4.3 ± 1.5 |
| ΣPUFA4 | 49.6 ± 1.6 | 36.5 ± 5.0* |
1 C: control group; RBO: rice bran oil group.
2 Values are means ± SD, n = 8.
3 * means there is significant difference between control group and RBO group (p<0.05).
4 SFA: saturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid.