Author Contributions
Conceptualization, S.-C.Y. and J.-R.C.; formal analysis, H.-Y.C., Y.-H.C. and Q.X.; data curation, H.-Y.C. and Y.-L.C.; writing-original draft preparation, Y.-H.C.; writing-review and editing, S.-C.Y.; supervision, J.-R.C., Y.-L.C. and S.-C.Y. All authors have read and agreed to the published version of the manuscript.
Figure 1.
Effects of different dietary fat sources on hematoxylin and eosin (H&E) staining of liver tissue sections in rats. CV, central vein; P, portal area; C, control group; CL, control diet with lard group; CC, control diet with cocoa butter group; E, ethanol group; EL, ethanol diet with lard group; EC, ethanol diet with cocoa butter group. The long arrow shows hepatocyte degeneration and necrosis accompanied by inflammatory cell infiltration. The short arrow indicates lipid droplets.
Figure 1.
Effects of different dietary fat sources on hematoxylin and eosin (H&E) staining of liver tissue sections in rats. CV, central vein; P, portal area; C, control group; CL, control diet with lard group; CC, control diet with cocoa butter group; E, ethanol group; EL, ethanol diet with lard group; EC, ethanol diet with cocoa butter group. The long arrow shows hepatocyte degeneration and necrosis accompanied by inflammatory cell infiltration. The short arrow indicates lipid droplets.
Figure 2.
Effects of different dietary fat sources on Masson’s trichrome staining of liver tissue sections in rats. CV, central vein; P, portal area. C, control group; CL, control diet with lard group; CC, control diet with cocoa butter group; E, ethanol group; EL, ethanol diet with lard group; EC, ethanol diet with cocoa butter group.
Figure 2.
Effects of different dietary fat sources on Masson’s trichrome staining of liver tissue sections in rats. CV, central vein; P, portal area. C, control group; CL, control diet with lard group; CC, control diet with cocoa butter group; E, ethanol group; EL, ethanol diet with lard group; EC, ethanol diet with cocoa butter group.
Figure 3.
Effects of different dietary fat sources on the protein expression of cytochrome P450 2E1 (CYP2E1) in rats. (A) Western blot analysis of CYP2E1 protein expression, with β-actin used as the internal control. (B) Quantitative analysis of CYP2E1 levels, and the ratio to β-actin were calculated by setting the value of the C group to 1. Values are expressed as the mean ± SEM (n = 6). Bars with different letters significantly differ at the p < 0.05 level according to Fisher’s post-hoc test. C, control group; CL, control diet with lard group; CC, control diet with cocoa butter group; E, ethanol group; EL, ethanol diet with lard group; EC, ethanol diet with cocoa butter group.
Figure 3.
Effects of different dietary fat sources on the protein expression of cytochrome P450 2E1 (CYP2E1) in rats. (A) Western blot analysis of CYP2E1 protein expression, with β-actin used as the internal control. (B) Quantitative analysis of CYP2E1 levels, and the ratio to β-actin were calculated by setting the value of the C group to 1. Values are expressed as the mean ± SEM (n = 6). Bars with different letters significantly differ at the p < 0.05 level according to Fisher’s post-hoc test. C, control group; CL, control diet with lard group; CC, control diet with cocoa butter group; E, ethanol group; EL, ethanol diet with lard group; EC, ethanol diet with cocoa butter group.
Table 1.
Composition of the experimental liquid diets.
Table 1.
Composition of the experimental liquid diets.
Component | C | CL | CC | E | EL | EC |
---|
| g/L (1000 kcal) |
Casein 1 | 41.4 | 41.4 | 41.4 | 41.4 | 41.4 | 41.4 |
L-Cysteine 2 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
DL-Methionine 3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
Corn oil 4 | 8.5 | 0 | 0 | 8.5 | 0 | 0 |
Olive oil 5 | 28.4 | 0 | 0 | 28.4 | 0 | 0 |
Safflower oil 6 | 2.7 | 0 | 0 | 2.7 | 0 | 0 |
Lard 7 | 0 | 35.6 | 0 | 0 | 35.6 | 0 |
Cocoa butter 8 | 0 | 0 | 35.6 | 0 | 0 | 35.6 |
Soybean oil 6 | 0 | 4 | 4 | 0 | 4 | 4 |
Choline bitartrate 9 | 0.53 | 0.53 | 0.53 | 0.53 | 0.53 | 0.53 |
Fiber 10 | 10 | 10 | 10 | 10 | 10 | 10 |
Xanthan gum 11 | 4 | 4 | 4 | 4 | 4 | 4 |
ICN: AIN-76 vitamins 12 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
ICN: AIN-76 minerals 13 | 2.6 | 2.6 | 2.6 | 2.6 | 2.6 | 2.6 |
Maltodextrin 14 | 115.2 | 115.2 | 115.2 | 25.6 | 25.6 | 25.6 |
Ethanol 15 | 0 | 0 | 0 | 50 | 50 | 50 |
Table 2.
Fatty acid composition of the experimental liquid diets 1.
Table 2.
Fatty acid composition of the experimental liquid diets 1.
Fatty Acids 2 (%) | C, E | CL, EL | CC, EC |
---|
C14:0 | 0.5 | 1.4 | 0.1 |
C16:0 | 11.2 | 20.3 | 25.4 |
C16:1 | 2.3 | 5.8 | – |
C18:0 | 2.1 | 10.4 | 26.7 |
C18:1 (n-9) | 54.5 | 36.7 | 32.2 |
C18:2 (LA, n-6) | 27.5 | 16.6 | 10.5 |
C18:3 (ALA, n-3) | 0.2 | – | – |
C20:0 | 0.6 | 3.5 | 2.9 |
C20:2 (n-6) | 0.7 | 1.4 | 1.1 |
C20:3 | 0.1 | – | – |
C20:4 (AA, n-6) | – | 1.7 | 0.7 |
C20:5 (EPA, n-3) | 0.3 | 0.4 | 0.1 |
C22:4 | 0.1 | 1.2 | 0.2 |
C22:5 (DPA, n-3) | – | 0.3 | 0.1 |
C22:6 (DHA, n-3) | – | 0.3 | – |
SFAs | 14.4 | 35.5 | 55.1 |
MUFAs | 56.7 | 42.6 | 32.2 |
PUFAs | 28.8 | 21.9 | 12.7 |
Total n-3 | 0.5 | 1.0 | 0.2 |
Total n-6 | 28.1 | 19.7 | 12.3 |
Total n-9 | 54.5 | 36.7 | 32.2 |
Table 3.
Effects of different dietary fat sources on food intake, alcohol intake, body weight (BW), liver weight, and relative liver weight in rats 1.
Table 3.
Effects of different dietary fat sources on food intake, alcohol intake, body weight (BW), liver weight, and relative liver weight in rats 1.
Group 2 | Food Intake | Alcohol Intake | BW | Relative Liver Weight 3 |
---|
(g/kg BW/day) | (g/kg BW/day) | (g) | (%) |
---|
C | 198.5 ± 1.9 | - | 440.0 ± 5.1d | 2.3 ± 0.02a |
CL | 197.5 ± 2.4 | - | 439.4 ± 5.8d | 2.3 ± 0.04a |
CC | 216.3 ± 3.9 | - | 384.9 ± 12.5bc | 2.6 ± 0.10b |
E | 207.4 ± 2.1 | 10.4 ± 0.1 | 404.3 ± 11.1c | 2.9 ± 0.11c |
EL | 206.0 ± 3.9 | 10.3 ± 0.2 | 346.3 ± 9.0a | 3.0 ± 0.08c |
EC | 203.6 ± 2.1 | 10.2 ± 0.1 | 363.0 ± 5.1ab | 2.9 ± 0.05c |
Table 4.
Effects of different dietary fat sources on plasma aspartate transaminase (AST) and alanine transaminase (ALT) activities in rats 1.
Table 4.
Effects of different dietary fat sources on plasma aspartate transaminase (AST) and alanine transaminase (ALT) activities in rats 1.
Group 2 | AST (U/L) | ALT (U/L) |
---|
C | 74.5 ± 4.0a | 36.0 ± 8.7a |
CL | 73.8 ± 6.8a | 36.0 ± 7.6a |
CC | 870 ± 11.6a | 51.6 ± 11.4ab |
E | 125.8 ± 23.7b | 74.6 ± 23.4c |
EL | 176.8 ± 37.1b | 75.5 ± 46.2c |
EC | 168.5 ± 54.9b | 70.5 ± 15.7bc |
Table 5.
Effects of different dietary fat sources on hepatic histopathological scores in rats 1.
Table 5.
Effects of different dietary fat sources on hepatic histopathological scores in rats 1.
Group 2 | Fatty Change | Inflammatory Cell Infiltration | Degeneration and Necrosis | Bile Duct Hyperplasia | Fibrosis |
---|
C | 1.2 ± 0.4ab | 1.8 ± 0.2a | 0.2 ± 0.2a | 0.2 ± 0.2 | 0.2 ± 0.2 |
CL | 1.6 ± 0.2abc | 1.8 ± 0.2a | 0.2 ± 0.2a | 0.4 ± 0.2 | 0.0 ± 0.0 |
CC | 0.6 ± 0.4a | 1.8 ± 0.2a | 0.2 ± 0.2a | 0.2 ± 0.2 | 0.0 ± 0.0 |
E | 2.4 ± 0.2c | 2.6 ± 0.2b | 2.8 ± 0.2c | 0.0 ± 0.0 | 0.0 ± 0.0 |
EL | 2.4 ± 0.4c | 1.8 ± 0.2a | 1.4 ± 0.2b | 0.0 ± 0.0 | 0.0 ± 0.0 |
EC | 1.8 ± 0.4b | 1.8 ± 0.4a | 1.2 ± 0.2b | 0.4 ± 0.2 | 0.4 ± 0.4 |
Table 6.
Effects of different dietary fat sources on blood lipid profiles in rats 1,2.
Table 6.
Effects of different dietary fat sources on blood lipid profiles in rats 1,2.
Group 3 | TGs | TC | HDL-C | LDL-C | TC/HDL-C Ratio |
---|
(mg/dL) | (mg/dL) | (mg/dL) | (mg/dL) |
---|
C | 50.5 ± 4.0 | 52.5 ± 3.9ab | 12.9 ± 0.9a | 6.6 ± 0.6b | 4.1 ± 0.1bc |
CL | 41.4 ± 5.9 | 51.9 ± 2.9a | 12.3 ± 0.5a | 7.1 ± 0.3b | 4.2 ± 0.1c |
CC | 47.2 ± 4.2 | 52.5 ± 2.4ab | 12.5 ± 1.0a | 7.7 ± 0.7b | 4.4 ± 0.1c |
E | 37.2 ± 3.9 | 63.3 ± 4.2b | 14.6 ± 0.9a | 4.2 ± 0.4a | 4.3 ± 0.1c |
EL | 60.4 ± 21.5 | 77.7 ± 4.4c | 20.9 ± 0.7b | 7.1 ± 1.1b | 3.7 ± 0.2ab |
EC | 52.4 ± 5.6 | 76.2 ± 5.6c | 20.3 ± 0.9b | 7.6 ± 1.3b | 3.7 ± 0.1ab |
Table 7.
Effects of different dietary fat sources on hepatic triglycerides (TGs) and total cholesterol (TC) concentrations in rats 1.
Table 7.
Effects of different dietary fat sources on hepatic triglycerides (TGs) and total cholesterol (TC) concentrations in rats 1.
Group 2 | TGs | TC |
---|
(mg/g Liver) | (mg/g Liver) |
---|
C | 14.1 ± 1.6ab | 21.2 ± 0.6 |
CL | 15.5 ± 1.2bc | 26.3 ± 5.6 |
CC | 13.2 ± 1.2b | 20.9 ± 0.9 |
E | 18.9 ± 1.5c | 21.9 ± 1.4 |
EL | 17.0 ± 1.1bc | 23.3 ± 1.1 |
EC | 18.0 ± 2.2bc | 19.8 ± 0.9 |
Table 8.
Effects of different dietary fat sources on the antioxidant status in rats 1,2.
Table 8.
Effects of different dietary fat sources on the antioxidant status in rats 1,2.
Group 3 | Hepatic GSH/GSSG Ratio | Hepatic TBARSs (μM) |
---|
C | 6.0 ± 0.9ab | 10.6 ± 0.6 |
CL | 8.9 ± 0.8bc | 10.9 ± 1.1 |
CC | 7.6 ± 2.6bc | 12.1 ± 1.3 |
E | 5.1 ± 0.3a | 13.6 ± 1.3 |
EL | 5.4 ± 0.4ab | 14.8 ± 2.1 |
EC | 6.5 ± 0.7ab | 13.5 ± 3.8 |
Table 9.
Effects of different dietary fat sources on plasma vascular cell adhesion molecule (VCAM)- 1, intercellular adhesion molecule (ICAM)-1, and E-selectin levels in rats 1.
Table 9.
Effects of different dietary fat sources on plasma vascular cell adhesion molecule (VCAM)- 1, intercellular adhesion molecule (ICAM)-1, and E-selectin levels in rats 1.
Group 2 | VCAM-1 | ICAM-1 | E-Selectin |
---|
(ng/mL) | (ng/mL) | (ng/mL) |
---|
C | 190.9 ± 20.7ab | 13.6 ± 0.6a | 24.7 ± 1.3 |
CL | 168.8 ± 22.0ab | 12.8 ± 0.7a | 23.3 ± 1.3 |
CC | 161.4 ± 27.3a | 11.6 ± 0.4a | 23.0 ± 1.8 |
E | 286.7 ± 80.6ab | 17.8 ± 2.6b | 25.0 ± 2.1 |
EL | 307.5 ± 61.0b | 13.3 ± 1.1a | 20.6 ± 1.6 |
EC | 276.9 ± 40.9ab | 13.1 ± 0.8a | 21.4 ± 1.4 |
Table 10.
Effects of different dietary fat sources on hepatic interleukin (IL)-1β, IL-6, IL-10, and tumor necrosis factor (TNF)-α levels in rats 1.
Table 10.
Effects of different dietary fat sources on hepatic interleukin (IL)-1β, IL-6, IL-10, and tumor necrosis factor (TNF)-α levels in rats 1.
Group 2 | TNF-α | IL-1β | IL-6 | IL-10 |
---|
(pg/mg Protein) | (pg/mg Protein) | (pg/mg Protein) | (pg/mg Protein) |
---|
C | 0.4 ± 0.03b | 5.8 ± 0.6a | 1.7 ± 0.1bc | 6.2 ± 0.6bc |
CL | 0.4 ± 0.03b | 5.9 ± 0.7a | 1.6 ± 0.1bc | 6.3 ± 0.5bc |
CC | 0.4 ± 0.03b | 4.8 ± 0.5a | 1.4 ± 0.1b | 6.5 ± 0.7c |
E | 0.4 ± 0.02b | 9.6 ± 2.3b | 1.9 ± 0.3c | 4.9 ± 0.3b |
EL | 0.2 ± 0.01a | 3.8 ± 0.5a | 0.8 ± 0.1a | 3.1 ± 0.2a |
EC | 0.2 ± 0.02a | 3.4 ± 0.5a | 0.7 ± 0.1a | 3.3 ± 0.4a |
Table 11.
Effects of different dietary fat sources on erythrocytic fatty acid composition in rats 1.
Table 11.
Effects of different dietary fat sources on erythrocytic fatty acid composition in rats 1.
Fatty Acid 2 (%) | C | CL | CC | E | EL | EC |
---|
C14:0 | 1.90 ± 0.26a | 2.10 ± 0.31a | 2.00 ± 0.33a | 2.00 ± 0.31a | 3.10 ± 0.31b | 2.00 ± 0.25a |
C16:0 | 41.1 ± 1.00bcd | 43.5 ± 0.94d | 40.1 ± 0.88abc | 39.1 ± 0.28ab | 42.4 ± 0.55cd | 38.0 ± 0.97a |
C16:1 | 0.40 ± 0.10ab | 0.50 ± 0.08bc | 0.30 ± 0.09ab | 0.40 ± 0.03b | 0.70 ± 0.14c | 0.20 ± 0.07a |
C18:0 | 18.6 ± 0.84a | 20.2 ± 0.82ab | 24.3 ± 0.52d | 22.2 ± 0.32c | 21.8 ± 0.80bc | 26.0 ± 0.55d |
C18:1 (n-9) | 15.6 ± 1.07bc | 13.4 ± 0.36a | 14.4 ± 0.29ab | 16.8 ± 0.40c | 16.4 ± 0.83c | 15.5 ± 0.49bc |
C18:2 (LA, n-6) | 8.30 ± 0.52cd | 8.80 ± 0.49d | 6.80 ± 0.31ab | 6.10 ± 0.17a | 7.40 ± 0.39bc | 7.20 ± 0.16b |
C18:3 (ALA, n-3) | – | 0.10 ± 0.15 | – | – | – | – |
C20:0 | 1.60 ± 0.31b | 1.20 ± 0.25b | 0.50 ± 0.03a | 0.50 ± 0.04a | 0.30 ± 0.10a | 0.30 ± 0.06a |
C20:2 (n-6) | 2.90 ± 0.83ab | 1.30 ± 0.46a | 1.80 ± 0.63ab | 3.20 ± 0.29b | 1.40 ± 0.59a | 1.70 ± 0.66ab |
C20:3 | 0.70 ± 0.29 | 0.90 ± 0.54 | 0.50 ± 0.25 | 1.20 ± 0.15 | 0.30 ± 0.26 | 0.30 ± 0.26 |
C20:4 (AA, n-6) | 6.20 ± 1.51ab | 5.70 ± 0.88ab | 6.40 ± 1.00b | 5.60 ± 0.31ab | 3.50 ± 0.70a | 5.70 ± 1.04ab |
C20:5 (EPA, n-3) | 0.60 ± 0.27b | 0.10 ± 0.04a | 0.10 ± 0.04a | 0.20 ± 0.04ab | 0.30 ± 0.15ab | 0.10 ± 0.04a |
C22:0 | 0.20 ± 0.22 | – | – | – | 0.10 ± 0.11 | 0.40 ± 0.29 |
C22:4 | 1.30 ± 0.53 | 1.40 ± 0.34 | 2.10 ± 0.59 | 2.00 ± 0.08 | 1.60 ± 0.54 | 0.70 ± 0.43 |
C22:5 (DPA, n-3) | 0.40 ± 0.07 | 0.40 ± 0.09 | 0.40 ± 0.07 | 0.20 ± 0.01 | 0.30 ± 0.04 | 0.40 ± 0.07 |
C22:6 (DHA, n-3) | 0.30 ± 0.14 | 0.40 ± 0.16 | 0.50 ± 0.18 | 0.30 ± 0.03 | 0.40 ± 0.15 | 0.60 ± 0.15 |
SFAs | 63.3 ± 1.53a | 67.0 ± 0.91bc | 66.8 ± 1.20bc | 63.9 ± 0.39ab | 67.8 ± 1.02c | 67.6 ± 1.37c |
MUFAs | 15.9 ± 1.05bc | 13.9 ± 0.42a | 14.7 ± 0.37ab | 17.2 ± 0.41c | 17.1 ± 0.87c | 15.7 ± 0.53abc |
PUFAs | 20.8 ± 1.66c | 19.2 ± 0.79bc | 18.5 ± 1.23bc | 18.9 ± 0.19bc | 15.1 ± 0.59a | 16.7 ± 1.79ab |
Total n-3 | 1.30 ± 0.33 | 1.00 ± 0.18 | 0.90 ± 0.27 | 0.80 ± 0.05 | 0.90 ± 0.19 | 1.10 ± 0.21 |
Total n-6 | 17.4 ± 1.24b | 15.9 ± 0.66b | 15.0 ± 0.96ab | 14.9 ± 0.30ab | 12.2 ± 0.43a | 14.6 ± 1.60ab |
Total n-9 | 15.6 ± 1.07bc | 13.4 ± 0.36a | 14.4 ± 0.29ab | 16.8 ± 0.40c | 16.4 ± 0.83c | 15.5 ± 0.49bc |
SFAs/MUFAs | 4.10 ± 0.30ab | 4.80 ± 0.19c | 4.60 ± 0.15bc | 3.70 ± 0.11a | 4.00 ± 0.26ab | 4.30 ± 0.10bc |
SFAs/PUFAs | 3.10 ± 0.30a | 3.50 ± 0.19ab | 3.70 ± 0.28abc | 3.40 ± 0.04a | 4.50 ± 0.22c | 4.30 ± 0.52bc |
MUFAs/PUFAs | 0.80 ± 0.11ab | 0.70 ± 0.04a | 0.80 ± 0.06ab | 0.90 ± 0.03abc | 1.10 ± 0.08c | 1.00 ± 0.13bc |
SFAs/USFAs | 1.70 ± 0.11a | 2.00 ± 0.09bc | 2.00 ± 0.10abc | 1.80 ± 0.03ab | 2.10 ± 0.10c | 2.10 ± 0.13c |
n-6/n-3 | 19.5 ± 6.94 | 17.5 ± 2.31 | 31.6 ± 14.0 | 18.8 ± 1.39 | 18.3 ± 7.03 | 15.7 ± 3.21 |
n-9/n-3 | 20.4 ± 10.3 | 14.6 ± 1.64 | 32.5 ± 15.1 | 21.1 ± 1.55 | 23.6 ± 8.15 | 19.6 ± 7.27 |
n-9/n-6 | 0.90 ± 0.11a | 0.90 ± 0.04a | 1.00 ± 0.06a | 1.10 ± 0.04ab | 1.30 ± 0.09b | 1.10 ± 0.17ab |
Table 12.
The correlation of erythrocytic fatty acid composition and hepatic histopathological analysis scores in rats.
Table 12.
The correlation of erythrocytic fatty acid composition and hepatic histopathological analysis scores in rats.
Fatty Acids 1 | Inflammatory Cell Infiltration | Degeneration and Necrosis | Fatty Change |
---|
r | p Value | r | p Value | r | p Value |
---|
C14:0 | 0.149 | 0.544 | 0.151 | 0.538 | 0.556 | 0.513 |
C16:0 | 0.020 | 0.937 | −0.272 | 0.260 | −0.159 | 0.516 |
C16:1 | 0.200 | 0.411 | 0.054 | 0.827 | 0.250 | 0.303 |
C18:0 | −0.105 | 0.669 | 0.096 | 0.695 | 0.232 | 0.340 |
C18:1 (n-9) | 0.359 | 0.131 | 0.667 | 0.002 * | 0.218 | 0.370 |
C18:2 (LA, n-6) | −0.167 | 0.493 | −0.565 | 0.012 * | −0.287 | 0.233 |
C20:0 | −0.117 | 0.633 | −0.439 | 0.060 | -0.384 | 0.105 |
C20:2 (n-6) | −0.147 | 0.547 | −0.252 | 0.298 | −0.118 | 0.631 |
C20:3 | 0.353 | 0.138 | 0.121 | 0.622 | 0.044 | 0.860 |
C20:4 (AA, n-6) | −0.108 | 0.661 | 0 | 0.987 | −0.088 | 0.719 |
C20:5 (EPA, n-3) | 0.030 | 0.906 | −0.201 | 0.409 | −0.224 | 0.356 |
C22:0 | −0.330 | 0.167 | 0.042 | 0.864 | -0.171 | 0.484 |
C22:4 | 0.129 | 0.599 | 0.345 | 0.148 | 0.050 | 0.838 |
C22:5 (DPA, n-3) | −0.202 | 0.408 | −0.377 | 0.111 | 0.017 | 0.943 |
C22:6 (DHA, n-3) | −0.179 | 0.465 | −0.091 | 0.710 | −0.085 | 0.729 |
SFAs | −0.127 | 0.604 | −0.190 | 0.436 | 0.081 | 0.742 |
MUFAs | 0.385 | 0.104 | 0.681 | 0.001 * | 0.240 | 0.323 |
PUFAs | −0.096 | 0.697 | −0.207 | 0.395 | −0.245 | 0.313 |
Total n-3 | −0.144 | 0.556 | −0.307 | 0.201 | −0.219 | 0.368 |
Total n-6 | −0.251 | 0.299 | −0.387 | 0.102 | −0.276 | 0.253 |
Total n-9 | 0.359 | 0.131 | 0.667 | 0.002 * | 0.218 | 0.370 |
SFAs/MUFAs | −0.307 | 0.201 | −0.587 | 0.008 * | −0.178 | 0.465 |
SFAs/PUFAs | −0.028 | 0.907 | 0.090 | 0.715 | 0.247 | 0.307 |
MUFAs/PUFAs | 0.210 | 0.389 | 0.465 | 0.045 * | 0.353 | 0.138 |
SFAs/USFAs | −0.155 | 0.527 | −0.221 | 0.364 | 0.119 | 0.628 |
n-6/n-3 | −0.281 | 0.245 | 0.041 | 0.865 | −0.162 | 0.507 |
n-9/n-3 | −0.199 | 0.414 | 0.080 | 0.746 | −0.071 | 0.771 |
n-9/n-6 | 0.353 | 0.139 | 0.687 | 0.001 * | 0.271 | 0.261 |