Table 1.

Serum fatty acid composition (as percentage of total) of walnut oil group at baseline and 4 h postprandially

Fatty acid	Carbon:	Time		Change
profile	Double-bond	0 h	4 h	4 h vs. 0 h
	14:0	0.93 ± 0.12	0.7 ± 0.08	- 25%‡
SFA	16:0	20.5 ± 0.72	19 ± 0.62	- 7.3%‡
	18:0	5.83 ± 0.28	5.77 ± 0.23	- 1%
	16:1	2.14 ± 0.23	1.76 ± 0.22	- 17.8%‡
MUFA	18:1	21 ± 0.64	19.5 ± 0.64	- 7.8%‡
	18:2	34.5 ± 1.37	37.58 ± 1.26	9%†
PUFA	γ18:3	0.58 ± 0.04	0.53 ± 0.04	- 8.6%†
(n-6)	20:4	8.2 ± 0.47	7.67 ± 0.43	- 6.3%†
	α18:3	0.74 ± 0.06	2.2 ± 0.16	197%‡
PUFA	20:5	0.88 ± 0.15	0.83 ± 0.15	- 5.3%
(n-3)	22:5	0.55 ± 0.03	0.52 ± 0.03	- 5.5%
	22:6	1.73 ± 0.16	1.67 ± 0.15	- 3.5%
Total n-6		44.88 ± 1.7	47.3 ± 1.52	5.4%
Total n-3		3.9 ± 0.34	5.1 ± 0.35	30.8%‡
n-3/n-6		0.09 ± 0.01	0.11 ± 0.01	22.2%†
α18:3/18:2		0.02 ± 0.002	0.06 ± 0.004	200%‡

Values are expressed as mean (percentage of total fatty acid) ± SEM. MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid; 14:0 myristic acid; 16:0 palmitic acid; 18:0 stearic acid; 16:1 palmitoleic acid; 18:1 oleic acid; 18:2 linoleic acid; γ18:3 gamma-linolenic acid; 20:4 arachidonic acid; α18:3 alpha-linolenic acid; 20:5 eicosapentaenoic acid; 20:6 docosapentaenoic acid; 22:6 docosahexaenoic acid. Superscripts ‡: P < 0.001; †: 0.001 ≤ P < 0.01.