In vivo incorporation of labeled fatty acids in rat liver lipids after oral administration

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Abstract
Striking differences were found in the compartmentalization of fatty acids into liver lipid fractions. The saturated fatty acids—lauric, myristic, palmitic and stearic—were incorporated into phosphoglycerides at faster rates with increasing chain lengths, while triglyceride incorporation was almost uniform. The degree of incorporation of the unsaturated fatty acids into phosphoglycerides (structural) compared to triglyceride (storage and energy) was the converse of their oxidation rates. The incorporation of oleic, linoleic and α‐linolenic acids was mainly into triglyceride, whereas dihomo‐γ‐linolenic acid and arachidonic acid were preferentially incorporated into phosphoglycerides. The data suggest that distribution of each fatty acid is different depending on its destination for structural or energy function.

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