Nutritional PUFAs status through RBC fatty acid composition
RBC fatty acid
Venous blood samples were collected by a phlebotomist. Samples were centrifuged immediately for 10 min at 1500 × g at 4 °C and RBC were separated from the blood sample. A solution of phosphate buffered solution, containing 1.5 mg/mL ethylenediaminetetraacetic acid, was added to preserve RBC. Samples were stored at -80 °C until in batch analysis. RBC fatty acid composition was analysed by OmegaQuant (South Dakota, U.S.A.), using gas chromatography (GC) with flame ionization detection [