Table 1

Fatty acid composition of the oil mixture (natural and emulsified forms).

Fatty acid

wt %

Myristic acid (14:0)

0.15

Palmitic acid (16:0)

3.7

Palmitoleic acid (16:1)

0.48

Stearic acid (18:0)

3.8

Oleic acid (18:1 n-9)

10.4

Vaccenic acid (18:1 n-7)

1.25

Linoleic (18:2 n-6)

9.5

alpha-Linolenic acid [ALA] (18:3 n-3)

18.2

gamma-Linolenic acid [GLA] (18:3 n-6)

8.3

Stearidonic acid (18:4 n-3)

0.75

Eicosadienoic acid (20:2 n-6)

0.25

Arachidonic acid [ARA] (20:4 n-6)

0.9

Tetracosapentaenoic acid (20:4 n-3)

0.75

Eicosapentaenoic acid [EPA] (20:5 n-3)

16.8

Adrenic acid (22:4 n-6)

0.1

Docosapentaenoic acid (22:5 n-3)

2.7

Docosahexaenoic acid [DHA] (22:6 n-3)

11.0

*Others

10.91

*Consist of fatty acids comprising no more than 1.5% of total fatty acid content

Garaiova et al. Nutrition Journal 2007 6:4   doi:10.1186/1475-2891-6-4