Table 3.
Fatty acid1 | Lipid number | Free | Ester-linked | Long-chain bases | Amide-linked | Cholesteryl esters | |||
---|---|---|---|---|---|---|---|---|---|
Cer 1 | Cer 6I | Cer 2 | Cer 3 | Cer 2 | Cer 6I | ||||
Myristic | 14:0 | 0.8 | 2 | – | – | – | 0.2 | – | – |
Myristoleic | 14:1 | – | 2.3 | – | – | – | – | – | – |
Palmitic | 16:0 | 7.4 | 18.0 | 30.2 | 0.6 | 3.1 | 3.6 | 1.7 | 9.9 |
Palmitoleic | 16:1(n-7) | 0.7 | 4.8 | – | 0.7 | – | – | – | 3.0 |
Margaric | 17:0 | 0.8 | 1.2 | – | 2.1 | 8.0 | 0.4 | 1.4 | 1.1 |
Stearic | 18:0 | 9.1 | 9.1 | 4.8 | 11.7 | 12.8 | 4.4 | 9.9 | 4.6 |
Oleic | 18:1(n-9) | 5.7 | 11.6 | – | 35.6 | – | – | – | 68.2 |
Linoleic | 18:2(n-6) | 1.4 | 20.7 | – | – | – | – | – | – |
Nonadecylic | 19:0 | 1.1 | 0.1 | – | 1.6 | 16.0 | 1.0 | 1.7 | – |
Arachidic | 20:0 | 5.9 | 3.5 | 3.6 | 6.5 | 14.4 | 3.8 | 1.6 | 6.6 |
Heneicosylic | 21:0 | 1.9 | 0.2 | 3.1 | 20.7 | 10.1 | 1.2 | 1.4 | 1.1 |
Behenic | 22:0 | 15.3 | 4.8 | 3.3 | 1.5 | 21.4 | 8.7 | 1.7 | 1.3 |
Tricosylic | 23:0 | 6.2 | – | – | – | 2.1 | 5.7 | 1.3 | 1.0 |
Lignoceric | 24:0 | 26.9 | 8.4 | 20.2 | 10.5 | 5.1 | 30.4 | 27.9 | 1.4 |
Pentacosylic | 25:0 | 5 | 1.8 | 6.3 | – | 2.1 | 7.8 | 11.3 | 1.1 |
Cerotic | 26:0 | 8.5 | 4.1 | 18.5 | – | 4.9 | 18.3 | 34.8 | 1.1 |
1Adapted with modifications from (Wertz et al., 1987).