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. 2015 Nov 10;6(6):629–638. doi: 10.3945/an.115.008789

FIGURE 2.

FIGURE 2

Principal component analysis score plots derived from a 59 (food items: 38 raw, 21 processed) × 8 (lipotrope densities/100 kcal) matrix (F1 × F2 plan represents 72% of total variance). The green and blue colors on the score plot correspond to raw and processed plant-based foods, respectively (F1 and F2 are principal components 1 and 2, respectively). PAI, potentially available myo-inositol (included myo-inositol moieties derived from soluble-free myo-inositol and glycosylated myo-inositol). Reproduced from reference 45 with permission.