Table 1.
Lipid profile and relevant antioxidant components of human milk samples analyzed in this study†
| Milk Parameter | Mean ± SD | Range |
|---|---|---|
| Fat (%) | 5.52 ± 1.85 | 1.5–8.5 |
| Mono-unsaturated (%) | 42.94 ± 6.38 | 29.92–50.49 |
| Oleic acid | 34.97 ± 5.21 | 26.26–41.78 |
| Poly-unsaturated (%) | 23.88 ± 5.36 | 19.02–33.48 |
| Linoleic acid | 19.01 ± 5.12 | 14.53–28.62 |
| Linolenic acid | 1.48 ± 0.48 | 0.84–2.23 |
| Antioxidant components (µg/mL) | ||
| α-tocopherol | 2.11 ± 0.66 | 1.21–4.62 |
| γ-tocopherol | 0.80 ± 0.28 | 0.26–1.43 |
| δ-tocopherol | 0.14 ± 0.07 | 0.05–0.33 |
| Total ascorbic acid | 21.70 ± 19.29 | 0–67.95 |
† Total number of milk samples (n = 30).