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Table 2 Lipid and plasma fatty acid characteristics of the study participants

From: Microencapsulated foods as a functional delivery vehicle for omega-3 fatty acids: a pilot study

LIPID PROFILE Pre-treatment Post-treatment
Total-C (mmol/L) Control 5.02 ± 0.2 5.06 ± 0.2
  Treatment 4.22 ± 2.3 4.21 ± 2.2
LDL-C (mmol/L) Control 3.13 ± 0.2 3.10 ± 0.2
  Treatment 2.42 ± 2.2 2.44 ± 2.3
HDL-C (mmol/L) Control 1.39 ± 0.1 1.46 ± 0.1
  Treatment 1.34 ± 0.6 1.35 ± 0.7
VLDL-C (mmol/L) Control 0.50 ± 0.0 0.51 ± 0.1
  Treatment 0.46 ± 0.7 0.42 ± 0.6
Triacylglycerols (mmol/L)a Control 1.01 ± 0.1 1.10 ± 0.3
  Treatment 1.02 ± 0.2 0.91 ± 0.1 b, c
FATTY ACID PROFILE Pre-treatment Post-treatment
ALA (u mol/L) Control 22.61 ± 3.4 20.22 ± 2.1
  Treatment 23.18 ± 2.3 19.74 ± 1.7
AA (u mol/L) Control 670.74 ± 60.1 696.77 ± 87.1
  Treatment 599.91 ± 33.9 613.12 ± 27.0
DHA (u mol/L)a Control 83.23 ± 10.3 103.23 ± 15.0
  Treatment 91.18 ± 9.7 125.58 ± 11.9 b, c
EPA (u mol/L) Control 22.49 ± 3.4 20.59 ± 6.8
  Treatment 17.93 ± 3.1 20.77 ± 2.9
  1. a Significant overall group × time ANCOVA statistical effect (P < 0.01)
  2. b Represents a significant within group statistical effect (P < 0.05)
  3. c Represents a significant change score different than control (P < 0.05)
  4. Total-C (Total cholesterol), LDL-C (low density cholesterol, HDL-C (high density cholesterol), VLDL (very low density cholesterol)
  5. ALA (alpha-linolenic acid), AA (arachadonic acid), DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid)