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. Author manuscript; available in PMC: 2015 Sep 1.
Published in final edited form as: Prostaglandins Leukot Essent Fatty Acids. 2014 Apr 24;91(3):87–96. doi: 10.1016/j.plefa.2014.04.001

Figure 4. Comparison of AA content in phospholipid fatty acids from blood and gastrointestinal tissues from mice fed diets with increasing EPA+DHA.

Figure 4

(A–D) Fold Change in AA content over the control group in phospholipid fatty acids from gastrointestinal tissues correlated to AA content in phospholipid fatty acids from red blood cells: (A) Stomach, (B) Small Intestine (C) Cecum, (D) Colon. Data from the tissues of mice fed experimental diets containing EPA+DHA-enriched fish oil were normalized to the control group to assess fold changes in AA content of phospholipids. A Pearson correlation was used to test linear correlation between gastrointestinal tissue AA fold change and RBC AA fold change (n = 18). (E–F) The AA content from phospholipid fatty acids across blood and gastrointestinal tissues from mice fed either the control (E) or 1.8%en EPA+DHA diet (F) (n = 6/group). A one-way ANOVA and a Tukey’s post-hoc were used to assess differences in AA content comparing all tissues to each other. Differing letters denote statistical significance at P < 0.05.