Table 1. Nutritional composition of the diets.
| Components |
Diet |
|
|---|---|---|
| Control | Hyperlipidic | |
| Protein (%) | 25 | 21 |
| Carbohydrate (%) | 58 | 45a |
| Fat (%) | 5 | 29 |
| % Energy from protein | 26.5 | 16.0 |
| % Energy from carbohydrate | 61.5 | 34.3a |
| % Energy from fat | 12.0 | 49.7 |
| % Energy from saturated fat | 2.1 | 24.7 |
| % Energy from unsaturated fat | 9.9 | 25.0 |
| Energy (kcal g−1) | 3.77 | 5.25a |
| Fatty acid composition (%) | ||
| Palmitic (16: 0) | 14.0 | 40.6 |
| Stearic (18: 0) | 2.7 | 6.2 |
| Oleic (18: 1n-9c) | 23.4 | 36.5 |
| Linoleic (18: 2n-6) | 53.1 | 11.3 |
| Others | 6.8 | 5.4 |
| Vitamin/mineral mixtureb | — | Added |
Abbreviations: C, control; HD+S, animals subjected to diet-induced obesity; HD+S+L, HD+S supplemented with lycopene.
a
Sucrose in the drinking water (300 g l−1) was not included.
b
Based on the vitamin/mineral amounts of the chow diet, for each kg of the high-fat diet, the following nutrients were added: Fe, 25.2 mg; K, 104·8 mg; Se, 73.1 mg; molybdenum sulphate, 150.0 mg; vitamin B12, 34.5 mg; vitamin B6, 6 mg; biotin, 0.12 mg; vitamin E, 32.6 mg; vitamin D, 61.2 mg; vitamin A, 4.6 mg.