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Table 1 Composition of the standard, oleic acid-enriched, and arachidonic acid-enriched diets

From: Dietary arachidonic acid increases deleterious effects of amyloid-β oligomers on learning abilities and expression of AMPA receptors: putative role of the ACSL4-cPLA2 balance

  STD OLE ARA
Proteins, % of food 18.6 19.6 19.6
Carbohydrate, % of food 44.2 55.1 55.1
Fat, % of food 6.2 10 10
Fatty acid composition (% of measured FA)
 Palmitic acid (16:0) 13.4 22.8a 21.6a,b
 Stearic acid (18:0) 3.4 10.6a 11.3a
 Palmitoleic acid (16:1 ω-7) 0.1 1.8a 1.5a
 Oleic acid (18:1 ω-9) 18.4 43.7a 27.3a,c
 Linoleic acid (18:2 ω-6) 60.1 15a 20.4a
 Arachidonic acid (20:4 ω-6) 0.2 0.2 11.5a,c
 Docosatetraenoic acid (22:4 n-6) 0.0 0.1a 0.1a,d
 α-Linolenic acid (18:3 ω-3) 4.4 5.7a 5.3e
 Eicosapentaenoic acid (20:5 ω-3) 0.0 0.0 0.0
 Docosahexaenoic acid (22:6 n-3) 0.0 0.2a 0.9a
 Sum of ω-6 PUFA 60.2 15.3a 32a,c
 Sum of ω-3 PUFA 4.4 5.9a 6.2a,b
ω-6/ω-3 PUFA ratio 13.7 2.6a 5.2a,c
  1. Abbreviations: ARA Arachidonic acid-enriched diet, FA Fatty acid, OLE Oleic acid-enriched diet, PUFA Polyunsaturated fatty acid, STD Standard diet
  2. a p < 0.001, OLE or ARA compared with STD
  3. b p < 0.01, ARA compared with OLE
  4. c p < 0.001, ARA compared with OLE
  5. d p < 0.05, ARA compared with OLE
  6. e p < 0.01, OLE or ARA compared with STD