. 2010 Dec 15;93(2):402–412. doi: 10.3945/ajcn.110.005611

TABLE 2.

Muscle phospholipid fatty acid profile before and after 8 wk of corn oil or omega-3 fatty acid supplementation¹

	Corn oil (n = 7)		Omega-3 fatty acids (n = 8)
	Before	After	Before	After
Saturated fatty acids (% of fatty acids)
14:0	0.38 ± 0.02	0.35 ± 0.04	0.40 ± 0.09	0.32 ± 0.03
16:0	17.94 ± 2.14	17.16 ± 1.74	19.80 ± 1.72	18.53 ± 1.33
18:0	19.97 ± 0.82	19.14 ± 0.63	24.07 ± 1.79	21.28 ± 0.46
Total	38.24 ± 2.79	36.61 ± 2.11	44.17 ± 3.05	40.05 ± 1.49
Monounsaturated fatty acids (% of fatty acids)
16:1n−7	0.35 ± 0.05	0.37 ± 0.10	0.34 ± 0.09	0.50 ± 0.09
18:1n−9	8.88 ± 0.55	10.71 ± 1.21	9.43 ± 0.54	8.77 ± 0.47
Total	9.23 ± 0.59	11.08 ± 1.24	9.77 ± 0.56	9.27 ± 0.50
Omega-6 polyunsaturated fatty acids (% of fatty acids)
18:2n−6	30.72 ± 2.45	30.84 ± 2.50	25.56 ± 1.45	25.92 ± 0.49
20:3n−6	1.18 ± 0.12	1.31 ± 0.12	1.23 ± 0.12	1.30 ± 0.09
20:4n−6	16.11 ± 1.32	16.02 ± 0.98	14.24 ± 1.14	14.44 ± 0.85
Total	48.02 ± 3.12²	48.17 ± 2.70²	41.03 ± 2.41	41.65 ± 0.91
Omega-3 polyunsaturated fatty acids (% of fatty acids)
20:5n−3	0.81 ± 0.10	0.84 ± 0.10	0.77 ± 0.15	2.41 ± 0.34
22:5n−3	1.62 ± 0.15	1.50 ± 0.13	2.23 ± 0.29	2.51 ± 0.27
22:6n−3	2.08 ± 0.25	1.79 ± 0.20	2.03 ± 0.28	4.11 ± 0.41
Total³	4.52 ± 0.37	4.14 ± 0.31	5.04 ± 0.45	9.03 ± 0.95⁴ ⁵

All values are means ± SEMs. The percentage of fatty acids was determined by dividing the peak area of each fatty acid by the sum of all peak areas after gas chromatographic analyses. There were no significant between-group differences in the “before” values, P ≥ 0.10 (Student's t tests).

Significant group (corn oil compared with omega-3 fatty acids) effect, P = 0.05 (ANOVA).

Significant group × time interaction (P < 0.05, ANOVA), which was followed by Tukey's post hoc analysis.

⁴

Significantly different from corresponding value before intervention, P < 0.01 (ANOVA).

⁵

Significantly different from the corresponding value in the corn oil group, P < 0.01 (ANOVA).