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. 2022 Nov 23;62(4):1691–1705. doi: 10.1007/s00394-022-03050-3

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Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig.3 — Biosynthesis of long chain polyunsaturated fatty acids in humans and changes due to vegetarian diets and DHA supplementation of the present randomized controlled trial. Fatty acids analyzed in this study are in bold. Δ6: desaturase Δ6; Δ5: desaturase Δ5; Δ: desaturase Δ9; Elon: elongase. Differences due to diet type: open arrows indicate significantly increased or decreased in lacto-ovo vegetarians and/or vegans compared to omnivorous. Changes due to the DHA supplementation: dark arrows indicate significant increase or decrease after consumption of the DHA-supplement in the three diet groups