Table 1.
Fatty acid composition of nanoliposomes.
| Fatty Acids (% Total) | Salmon Lecithin |
|---|---|
| Myristic acid (C14:0) | 1.67 ± 0.02 |
| Pentadecanoic acid (C15:0) | 0.42 ± 0.01 |
| Palmitic acid (C16:0) | 20.08 ± 0.11 |
| Heptadecanoic acid (C17:0) | 0.41 ± 0.03 |
| Stearic acid (C18:0) | 4.98 ± 0.04 |
| Saturated Fatty Acids | 27.56 |
| Palmitoleic acid (C16:1n-7) | 1.74 ± 0.01 |
| Oleic acid (C18:1n-9) | 26.16 ± 0.21 |
| Vaccenic acid (C18:1n-7) | 2.56 ± 0.04 |
| Eicosenoic acid (C20:1n-9) | 0.63 ± 0.02 |
| Monounsaturated Fatty Acids | 31.09 |
| Linoleic acid (C18:2n-6) | 6.98 ± 0.11 |
| Gamma-linolenic acid (C18:3n-6) | 3.13 ± 0.05 |
| Arachidonic acid (C20:4n-6) | 2.11 ± 0.03 |
| n-6 total | 12.22 |
| Alpha-linolenic acid (C18:3n-3) | 1.63 ± 0.07 |
| Eicosapentaenoic acid (C20:5n-3) | 7.55 ± 0.05 |
| Docosapentaenoic acid (C22:5n-3) | 1.91 ± 0.08 |
| Docosahexaenoic acid (C22:6n-3) | 18.04 ± 0.09 |
| n-3 total | 29.13 |
| Polyunsaturated Fatty Acids | 41.35 |
| DHA/EPA | 2.39 |
| n-6/n-3 | 0.42 |
The results presented are mean ± standard deviation (SD) of % total fatty acids (n = 3).