Dietary arachidonic acid increases deleterious effects of amyloid-β oligomers on learning abilities and expression of AMPA receptors: putative role of the ACSL4-cPLA 2 balance

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

	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	22.8^a	21.6^a,b
Stearic acid (18:0)	3.4	10.6^a	11.3^a
Palmitoleic acid (16:1 ω-7)	0.1	1.8^a	1.5^a
Oleic acid (18:1 ω-9)	18.4	43.7^a	27.3^a,c
Linoleic acid (18:2 ω-6)	60.1	15^a	20.4^a
Arachidonic acid (20:4 ω-6)	0.2	0.2	11.5^a,c
Docosatetraenoic acid (22:4 n-6)	0.0	0.1^a	0.1^a,d
α-Linolenic acid (18:3 ω-3)	4.4	5.7^a	5.3^e
Eicosapentaenoic acid (20:5 ω-3)	0.0	0.0	0.0
Docosahexaenoic acid (22:6 n-3)	0.0	0.2^a	0.9^a
Sum of ω-6 PUFA	60.2	15.3^a	32^a,c
Sum of ω-3 PUFA	4.4	5.9^a	6.2^a,b
ω-6/ω-3 PUFA ratio	13.7	2.6^a	5.2^a,c

Abbreviations: ARA Arachidonic acid-enriched diet, FA Fatty acid, OLE Oleic acid-enriched diet, PUFA Polyunsaturated fatty acid, STD Standard diet
^a p < 0.001, OLE or ARA compared with STD
^b p < 0.01, ARA compared with OLE
^c p < 0.001, ARA compared with OLE
^d p < 0.05, ARA compared with OLE
^e p < 0.01, OLE or ARA compared with STD

ISSN: 1758-9193