## 3 Results
### Adipose Tissue Fatty Acid Profiles  
Among all fatty acids detected in adipose tissue samples, 18:2\(\omega\)6, 18:1\(\omega\)9 and 16:0 were the most abundant (\(p<0.05\)) in all groups (Table 2). Dietary supplementation with pistachio, along with the T1D state, significantly affected the relative composition of adipose tissue fatty acids (Table 2). A typical chromatograph of FAME from a VAT sample of a diabetic rat receiving the pistachio diet is presented in Figure 1. \begin{table}
\begin{tabular}{c c c c c} \hline
**Fatty Acids (\%)** & **CD** & **PD** & **DCD** & **DPD** \\ \hline
16:0 & 17.26 \(\pm\) 0.36 & 17.64 \(\pm\) 0.51 & 16.92 \(\pm\) 1.84 & 18.04 \(\pm\) 0.53 \\
16:1 & 0.30 \(\pm\) 0.02 & 0.35 \(\pm\) 0.05 & N/D & N/D \\
17:0 & 0.30 \(\pm\) 0.01 & 0.31 \(\pm\) 0.03 & N/D & N/D \\
18:0 & 11.27 \(\pm\) 0.65 & 11.94 \(\pm\) 0.55 & 11.32 \(\pm\) 1.29 & 13.83 \(\pm\) 0.33 \\
18:1\(\omega\)9 & 10.72 \(\pm\) 0.61 & 10.90 \(\pm\) 1.37 & 9.77 \(\pm\) 1.43 & 14.43 \({}^{\mathrm{a}}\) \(\pm\) 0.80 \\
18:2\(\omega\)6 & 28.46 \(\pm\) 0.95 & 21.50 \(\pm\) 0.55 & 26.71 \(\pm\) 3.78 & 22.36 \(\pm\) 0.95 \\
18:3\(\omega\)6 & 1.06 \(\pm\) 0.06 & N/D & 1.20 \(\pm\) 0.13 & N/D \\
20:4\(\omega\)6 & 23.26 \(\pm\) 1.14 & 24.08 \(\pm\) 1.77 & 18.47 \(\pm\) 3.19 & 23.33 \(\pm\) 2.06 \\
22:6\(\omega\)3 & 1.66 \(\pm\) 0.06 & 1.87 \(\pm\) 0.12 & 1.81 \(\pm\) 0.28 & 1.99 \(\pm\) 0.18 \\ \hline SFA & 28.83 \(\pm\) 0.80 & 29.90 \(\pm\) 0.96 & 28.24 \(\pm\) 2.96 & 31.87 \(\pm\) 0.85 \\ MUFA & 11.02 \(\pm\) 0.63 & 11.25 \(\pm\) 1.33 & 9.77 \(\pm\) 1.43 & 14.43 \({}^{\mathrm{a}}\) \(\pm\) 0.80 \\ PUFA & 54.43 \(\pm\) 1.16 & 47.44 \(\pm\) 1.72 & 48.19 \(\pm\) 4.28 & 47.68 \(\pm\) 1.38 \\ \(\omega\)6 & 52.77 \(\pm\) 1.11 & 45.57 \(\pm\) 1.67 & 46.38 \(\pm\) 4.06 & 45.69 \(\pm\) 1.47 \\ \(\omega\)3 & 1.66 \(\pm\) 0.06 & 1.87 \(\pm\) 0.12 & 1.81 \(\pm\) 0.28 & 1.99 \(\pm\) 0.18 \\ \(\omega\)6/\(\omega\)3 & 31.93 \(\pm\) 0.70 & 24.37 \(\pm\) 1.32 & 28.66 \(\pm\) 3.83 & 24.01 \(\pm\) 2.38 \\ \hline \end{tabular} Values are expressed as mean \(\pm\) SEM, \({}^{\mathrm{a}}\)\(p<0.05\) vs. DCD. N/D: Non-Detected, CD: Control Diet, PD: Pistachio: Diet, DCD: Diabetic rats Control Diet, DPD: Diabetic rats Pistachio Diet, SFA: saturated fatty acids, MUFA: monomunsaturated fatty acids, PUFA: polyunsaturated fatty acids.  
\end{table} 
Table 1: Plasma fatty acid profile in the four groups of animals at the end of the four-week dietary intervention. \begin{table}
\begin{tabular}{c c c c c} \hline
**Fatty Acids (\%)** & **CD** & **PD** & **DCD** & **DPD** \\ \hline
12:0 & 0.03 \(\pm\) 0.04 & 0.04 \(\pm\) 0.01 & 0.02 \(\pm\) 0.00 & 0.03 \(\pm\) 0.00 \\
14:0 & 0.39 \(\pm\) 0.01 & 0.40 \(\pm\) 0.03 & 0.34 \(\pm\) 0.03 & 0.35 \(\pm\) 0.02 \\
15:0 & 0.24 \(\pm\) 0.01 & 0.23 \(\pm\) 0.01 & 0.20 \(\pm\) 0.01 & 0.20 \(\pm\) 0.01 \\
15:1 & 0.05 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.002 \(\pm\) 0.00 & 0.05 \(\pm\) 0.01 \\
16:0 & 17.91 \(\pm\) 0.24 & 17.61 \(\pm\) 0.31 & 15.16 \({}^{\mathrm{b}}\)\(\pm\) 0.78 & 14.92 \({}^{\mathrm{b}}\)\(\pm\) 0.56 \\
16:1 & 1.26 \(\pm\) 0.05 & 1.42 \(\pm\) 0.20 & 0.90 \(\pm\) 0.29 & 0.70 \(\pm\) 0.10 \\
17:0 & 0.22 \(\pm\) 0.01 & 0.21 \(\pm\) 0.01 & 0.23 \(\pm\) 0.01 & 0.22 \(\pm\) 0.01 \\
17:1 & 0.09 \(\pm\) 0.01 & 0.08 \(\pm\) 0.01 & 0.06 \(\pm\) 0.01 & 0.06 \(\pm\) 0.01 \\
18:0 & 2.67 \(\pm\) 0.04 & 2.56 \(\pm\) 0.07 & 3.06 \(\pm\) 0.18 & 3.07 \(\pm\) 0.16 \\
18:1\(\omega\)9 & 25.53 \(\pm\) 0.10 & 30.22 \({}^{\mathrm{b}}\)\(\pm\) 0.80 & 26.80 \({}^{\mathrm{c}}\)\(\pm\) 0.31 & 31.59 \({}^{\mathrm{a}}\)\(\pm\) 0.67 \\
18:1\(\omega\)7 & 2.87 \(\pm\) 0.05 & 3.01 \(\pm\) 0.07 & 3.11 \(\pm\) 0.20 & 3.22 \(\pm\) 0.08 \\
18:2\(\omega\)6 & 43.35 \(\pm\) 0.31 & 39.33 \({}^{\mathrm{b}}\)\(\pm\) 0.25 & 44.80 \({}^{\mathrm{c}}\)\(\pm\) 0.70 & 40.81 \({}^{\mathrm{a}}\)\(\pm\) 0.55 \\
18:3\(\omega\)6 & 0.11 \(\pm\) 0.01 & 0.12 \(\pm\) 0.01 & 0.10 \(\pm\) 0.01 & 0.11 \(\pm\) 0.03 \\ \hline \end{tabular}
\end{table} 
Table 2: Fatty acid profile of visceral adipose tissue in the four groups of animals.