Fish Oil Reduces Hepatic Injury by Maintaining Normal Intestinal Permeability and Microbiota in Chronic Ethanol-Fed Rats
Table 2
The fatty acid compositions of the experimental diets1,2,3.
Fatty acid (mg)/39.6 g oil
C/E
CF25/EF25
CF57/EF57
Myristic acid (14:0)
8.2
7.9
7.4
Pentadecanoic acid (15:0)
0.0
0.0
0.0
Palmitic acid (16:0)
4668.0
3784.0
2651.0
Margaric acid (17:0)
14.0
12.2
9.9
Stearic acid (18:0)
1057.4
870.6
631.0
Nonadecanoic acid (19:0)
0.0
0.0
0.0
Arachidic acid (20:0)
165.9
135.4
96.3
Behenic acid (22:0)
69.4
59.0
45.6
Lignoceric acid (24:0)
35.1
30.2
23.9
Myristoleic acid (14:1)
0.0
0.0
0.0
Palmitoleic acid (16:1)
302.9
229.6
135.6
Oleic acid (18:1)
23323.7
18158.4
11538.2
Gadoleic acid (20:1)
131.0
110.9
85.2
Erucic acid (22:1)
2.0
2.0
2.0
Linoleic acid (18:2)
9358.2
8684.9
7821.9
Linolenic acid (18:3)
426.7
428.0
429.7
Octadecatetraenoic acid (18:4)
0.0
71.7
163.6
Arachidonic acid (20:4)
1.4
246.3
560.3
Eicosapentaenoic acid (20:5)
0.0
2185.4
4986.4
Heneicosapentaenoic acid (21:5)
0.0
93.0
212.2
Docosapentaenoic acid (22:5)
0.0
337.3
769.5
Docosahexaenoic acid (22:6)
0.0
1688.4
3852.4
Other fatty acids
9.2
9.2
9.2
Saturated fatty acids
6018.1
4899.3
3465.2
MUFAs
23759.6
18500.9
11760.9
PUFAs
9786.3
13734.9
18795.9
M/P
1/0.4
1/0.7
1/1.5
C, control; CF25, control with 25% fish oil substituted for olive oil; CF57, control with 57% fish oil substituted for olive oil; E: ethanol; EF25, ethanol with 25% fish oil substituted for olive oil; EF57, ethanol with 57% fish oil substituted for olive oil. 2The contents of fatty acid are shown as the weight (mg) in 39.6 g oil of the liquid diets (the sum of corn oil, olive oil, safflower oil, and fish oil). 3These data are based on Taiwan Food and Drug Administration, Ministry of Health and Welfare-food nutrient database established by Taiwan Food Industry Research and Development Institute and National Pingtung University of Science and Technology, Taiwan.
