Table S1.
Fatty acid % composition of diets
| Diet | 16:0 | 18:0 | 18:1 | 18:2 | 18:3 (n-6) | 18:3 (n-3) | 20:5 | 22:6 |
| Control | 21±3.0 | 7.3±1.2 | 30.4±4.0 | 31.7±5.1 | 2.8±0.6 | <1 | <1 | <1 |
| High fat | 16.8±2.2 | 10.8±1.3 | 41.2±5.6 | 26.9±2.8 | 2.3±0.3 | <1 | <1 | <1 |
| Olive oil | 14.9±2.4 | 5.4±0.7 | 49.7±6.3 | 21.3±3.0 | 2.0±0.1 | <1 | <1 | <1 |
| Safflower oil | 12.3±0.7* | 6.0±0.5 | 24.9±3.4 | 54.3±4.3*,+ | <1*,+ | <1 | <1 | <1 |
| Flaxseed oil | 11.1±1.0*,+ | 6.2±1.0 | 27.0±2.8 | 23.6±3.4 | <1*,+ | 31.0±3.3*,+ | <1 | <1 |
| Evening primrose oil | 11.6±1.7*,+ | 6.0±0.7 | 20.7±2.4 | 52.5±4.0*,+ | 5.4±0.8 | <1 | <1 | <1 |
| Menhaden oil | 18.7±0.9 | 7.1±0.6 | 22.6±2.6 | 16.0±0.9 | <1*,+ | 2.0±0.1 | 9.5±1.0*,+ | 6.9±0.4*,+ |
Notes: Data are presented as the mean of three determinations ± standard error of mean.
*
p<0.05 compared to control;
+
p<0.05 compared to high fat.