Fig. 3.

Effect of high-fat diet on fat diffusion, saturation, unsaturation index, and mean chain length. A: The BAT sample did not show any significant change in ADC for chow and high-fat tissues. B: The high-fat diet resulted in a significant reduction of the fat ADC in WAT. The high-fat diet WAT exhibited a significantly (P < 0.05) increased saturation index (C) and a reduced unsaturation index (D). A similar trend was observed in BAT, but not as significant as in WAT. E: The mean chain length did not essentially change in BAT, whereas it increased in WAT. Data are presented as the mean ± SD. ** P < 0.01.